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Tchonkouang RD, Lima AR, Quintino AC, Cristofoli NL, Vieira MC. UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products. Foods 2023; 12:3227. [PMID: 37685160 PMCID: PMC10486447 DOI: 10.3390/foods12173227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Affiliation(s)
- Rose Daphnee Tchonkouang
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Alexandre R. Lima
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Andreia C. Quintino
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Nathana L. Cristofoli
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Margarida C. Vieira
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
- Department of Food Engineering, High Institute of Engineering, Universidade do Algarve, Campus da Penha, 8000-139 Faro, Portugal
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Schubert C, Biere N, Brinks E, Samtlebe M, Neve H, Franz CMAP, Hinrichs J, Atamer Z. Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities? Int J Food Microbiol 2023; 401:110274. [PMID: 37331033 DOI: 10.1016/j.ijfoodmicro.2023.110274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 12/20/2022] [Revised: 05/05/2023] [Accepted: 05/28/2023] [Indexed: 06/20/2023]
Abstract
Fermentation processes can only succeed if intact and active starter cultures are present. Bacteriophages, which can lyse bacteria and thus bring entire fermentation processes to a standstill, therefore pose a major threat. Cheese production, for example, is often affected. The by-product whey can be highly contaminated with bacteriophages (≤109 plaque-forming units/mL) and in this state, further utilization is a quality and processing risk. Therefore, an orthogonal process consisting of membrane filtration followed by UV-C irradiation could be applied to eliminate bacteriophages and to generate "phage-free" whey. In order to define suitable process parameters, 11 lactococcal bacteriophages belonging to different families and genera and differing in their morphology, genome size, heat resistance, and other attributes, were screened for their UV-C resistance in whey. P369 was found to be the most resistant and could thus be well-suited as a biomarker. Starting from a 4 log unit bacteriophage reduction by membrane filtration, another 5 log unit decrease should be realized when applying a UV-C dose of 5 J/cm2. A clear correlation of UV-C sensitivity to the chosen attributes studied such as bacteriophage morphology and genome size was difficult and ambiguous, presumably because other yet unidentified parameters are important. Mutation experiments were performed with the representative bacteriophage P008 by multiple cycles of UV-C irradiation and propagation. A few mutational events were found, but could not be linked to an artificially generated UV-C resistance, indicating that the process used would probably not lose its effectiveness over time.
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Affiliation(s)
- Christina Schubert
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany.
| | - Natalia Biere
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Erik Brinks
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Meike Samtlebe
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Horst Neve
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Charles M A P Franz
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Jörg Hinrichs
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Zeynep Atamer
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
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3
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Jia L, Li Y, Liu G, He J. UV-C delays senescence in 'Lingwu long' jujube fruit by regulating ROS and phenylpropanoid metabolism. Plant Physiol Biochem 2023; 194:383-393. [PMID: 36473328 DOI: 10.1016/j.plaphy.2022.11.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 07/13/2022] [Revised: 11/01/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Ultraviolet (UV-C), a no residual environmentally friendly physical treatment, plays an important role in delaying the senescence in fruit. In this study, 'Lingwu long' jujubes were treated with UV-C (5 kJ m-2) to investigate the impacts of cell wall degrading enzymes (CWDEs) activities, reactive oxygen species (ROS) metabolism, and phenylpropanoid metabolism under storage at 4 ± 1 °C for 30 d. UV-C treatment reduced respiration rate and decay index. Treated fruit exhibited lower polygalacturonase (PG), pectinate lyases (PL), cellulase (Cel), and β-galactosidase (β-gal) activities which ultimately delayed the reduction of firmness. UV-C treatment increased hydrogen peroxide (H2O2), free radical scavenging ability, and superoxide dismutase (SOD) and catalase (CAT) activities, reduced superoxide anion (O2-) and malondialdehyde (MDA) content. In addition, ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR) activities were activated by UV-C treatment, leading to glutathione (GSH) and ascorbic acid (AsA) increased. Besides, phenolic compounds of jujube fruit treated with UV-C were also increased, which might be due to the enhanced phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate-CoA ligase (4CL) activities. In conclusion, UV-C was recommended for improving overall quality and alleviating senescence in jujube fruit.
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Affiliation(s)
- Lili Jia
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China
| | - Yan Li
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China.
| | - Jianguo He
- School of Food & Wine, Ningxia University, Yinchuan, 750021, China.
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4
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Wang X, He X, Wu X, Fan X, Wang F, Lin Q, Guan W, Zhang N. UV-C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms. J Sci Food Agric 2022; 102:3259-3265. [PMID: 34796507 DOI: 10.1002/jsfa.11668] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 08/17/2021] [Revised: 09/08/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet-C (UV-C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. RESULTS UV-C doses of 0.5 to 9.0 kJ m-2 resulted in 3.91-6.26 log CFU mL-1 reduction of P. tolaasii populations in vitro, and UV-C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia-lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ-l-glutaminyl-4-hydroxybenzene (GHB), γ-l-glutaminyl-3,4-dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV-C treatment was found to reduce the negative changes due to P. tolaasii infection. CONCLUSION These results indicated that the application of UV-C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii - associated chemical and enzymatic changes of button mushrooms. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechology and Food Sciences, Tianjin University of Commerce, Tianjin, China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechology and Food Sciences, Tianjin University of Commerce, Tianjin, China
| | - Xinling Wu
- School of Medicine and Health, Guangxi Vocational and Technical Institute of Industry, Nanning, China
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Fengling Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechology and Food Sciences, Tianjin University of Commerce, Tianjin, China
| | - Qiong Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechology and Food Sciences, Tianjin University of Commerce, Tianjin, China
| | - Na Zhang
- National Engineering Technology Research Center for Preservation of Agricultural Products; Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs; Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
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5
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Pilard E, Harrouard J, Miot-Sertier C, Marullo P, Albertin W, Ghidossi R. Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation. Food Microbiol 2021; 100:103864. [PMID: 34416964 DOI: 10.1016/j.fm.2021.103864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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: 03/04/2021] [Revised: 05/31/2021] [Accepted: 06/24/2021] [Indexed: 11/26/2022]
Abstract
While the trend in winemaking is toward reducing the inputs and especially sulphites utilization, emerging technologies for the preservation of wine is a relevant topic for the industry. Amongst yeast spoilage in wine, Brettanomyces bruxellensis is undoubtedly the most feared. In this study, UV-C treatment is investigated. This non-thermal technique is widely used for food preservation. A first approach was conducted using a drop-platted system to compare the sensitivity of various strains to UV-C surface treatment. 147 strains distributed amongst fourteen yeast species related to wine environment were assessed for six UV-C doses. An important variability in UV-C response was observed at the interspecific level. Interestingly, cellar resident species, which are mainly associated with wine spoilage, shows higher sensitivity to UV-C than vineyard-resident species. A focus on B. bruxellensis species with 104 screened strains highlighted an important effect of the UV-C, with intra-specific variation. This intra-specific variation was confirmed on 6 strains in liquid red wine by using a home-made pilot. 6624 J.L-1 was enough for a reduction of 5 log10 of magnitude for 5 upon 6 strains. These results highlight the potential of UV-C utilization against wine yeast spoiler at cellar scale.
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Affiliation(s)
- Etienne Pilard
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France
| | - Jules Harrouard
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France
| | - Philippe Marullo
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France; Biolaffort, 11 Rue Aristide Bergès, F-33270, Floirac, France
| | - Warren Albertin
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France; ENSCBP, Bordeaux INP, F-33600, Pessac, France
| | - Rémy Ghidossi
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux INP, F-33882, Villenave d'Ornon, France.
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6
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Xu Z, Meenu M, Xu B. Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D 2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chem 2020; 309:125738. [PMID: 31706679 DOI: 10.1016/j.foodchem.2019.125738] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [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: 04/02/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 12/12/2022]
Abstract
In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D2 contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D2 and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m2). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.
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Affiliation(s)
- Ziyun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Maninder Meenu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.
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7
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Almutawif Y, Hartmann B, Lloyd M, Lai CT, Rea A, Geddes D. Staphylococcus aureus Enterotoxin Production in Raw, Holder-Pasteurized, and Ultraviolet-C-Treated Donated Human Milk. Breastfeed Med 2019; 14:262-270. [PMID: 30817174 DOI: 10.1089/bfm.2018.0217] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Background: Some strains of Staphylococcus aureus can produce heat-stable enterotoxins that have been associated with gastritis and potentially necrotizing enterocolitis in preterm infants. Objectives/Hypothesis: To assess the impact of different storage temperatures on S. aureus growth and enterotoxin production in raw, Holder-pasteurized (HP) and ultraviolet-C (UV-C)-treated donated human milk (DHM). Materials and Methods: The milk samples from individual donors were pooled and divided into four equal portions. One portion was HP, the second was UV-C treated, the third was not treated, and the fourth was UV-C treated after being spiked with S. aureus. All samples were incubated at 37°C (18 hours) and 4°C (14 days). Bacterial colony count, enterotoxin A and B, and immune proteins were quantified. Results: At 37°C, the colony count increased in HP DHM and decreased in raw and UV-C-treated DHM. At 4°C, colony counts in HP DHM reduced and were not detected in raw and UV-C-treated DHM from day 8 of incubation. No bacteria were detected in samples that were inoculated before UV-C treatment. Enterotoxin A was only detected in HP-DHM at 37°C from the 9th hour onward. Enterotoxin B was detected in one sample at the 15th hour. Immune protein concentrations were similar in raw and UV-C DHM, and were reduced in the HP DHM. Conclusion: UV-C-treated milk reduces S. aureus growth with similar kinetics to raw milk making it a promising emerging technique to eliminate bacteria while retaining essential immune proteins in DHM.
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Affiliation(s)
- Yahya Almutawif
- 1 Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Madinah, Saudi Arabia.,2 School of Biomedical Sciences, Faculty of Health and Medical Sciences, The University of Western Australia, Crawley, Australia.,3 Marshall Center for Infectious Diseases Research and Training, The University of Western Australia, Crawley, Australia
| | - Benjamin Hartmann
- 4 Perron Rotary Express Milk Bank, King Edward Memorial Hospital, Subiaco, Australia.,5 Center for Neonatal Research and Education, The University of Western Australia, Crawley, Australia.,6 School of Paediatrics, Faculty of Health and Medical Sciences, The University of Western Australia, Crawley, Australia
| | - Megan Lloyd
- 2 School of Biomedical Sciences, Faculty of Health and Medical Sciences, The University of Western Australia, Crawley, Australia.,3 Marshall Center for Infectious Diseases Research and Training, The University of Western Australia, Crawley, Australia.,6 School of Paediatrics, Faculty of Health and Medical Sciences, The University of Western Australia, Crawley, Australia.,7 School of Medical and Health Sciences, Edith Cowan University, Joondalup, Australia
| | - Ching Tat Lai
- 8 School of Molecular Sciences, Faculty of Science, The University of Western Australia, Crawley, Australia
| | - Alethea Rea
- 9 Center for Applied Statistics, The University of Western Australia, Crawley, Australia
| | - Donna Geddes
- 8 School of Molecular Sciences, Faculty of Science, The University of Western Australia, Crawley, Australia
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8
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Schaefer S, Hettinga KA, Cullor J, German JB, Henrick BM. Corrigendum: Use of UV Treated Milk Powder to Increase Vaccine Efficacy in the Elderly. Front Immunol 2019; 10:427. [PMID: 30936865 PMCID: PMC6431662 DOI: 10.3389/fimmu.2019.00427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 02/18/2019] [Indexed: 11/17/2022] Open
Affiliation(s)
- Sara Schaefer
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States
| | | | - James Cullor
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States.,School of Veterinary Medicine, University of California, Davis, Davis, CA, United States
| | - J Bruce German
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States
| | - Bethany M Henrick
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States.,Food Science and Technology Department, University of Nebraska Lincoln, Lincoln, NE, United States
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9
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Pfendler S, Karimi B, Alaoui-Sosse L, Bousta F, Alaoui-Sossé B, Abdel-Daim MM, Aleya L. Assessment of fungi proliferation and diversity in cultural heritage: Reactions to UV-C treatment. Sci Total Environ 2019; 647:905-913. [PMID: 30096678 DOI: 10.1016/j.scitotenv.2018.08.089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [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: 06/22/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 06/08/2023]
Abstract
Fungi are present in natural and non-touristic caves due to the presence of organic matter provided mainly by insects or animals such as bats. In show caves, however, tourist infrastructure and the visitors themselves are an important source of organic matter. In addition, photosynthetic biofilms provide a high amount of carbon and nitrogen sources for fungi. This study was conducted to identify the fungal communities present in caves along with the potential use of UV-C treatment against their proliferation. Thus, fungal communities proliferating in biofilms in six French and Swiss show caves were analyzed using high throughput sequencing. The results show 385 species recorded, some of them previously described in cases of fungal outbreak. This preliminary study also aimed to test the use of UV-C light as an environmentally friendly method to treat fungal proliferation. Six fungal strains, from three different sources (Lascaux cave, La Glacière cave, a church in Vicherey, France), were cultivated in an agar dish. Spores, mycelia and the entire colony were irradiated using several UV-C intensities. Results showed that four of the six fungi spores and mycelium died following a low-intensity UV-C treatment (2 kJ m-2, 160 s), though Ochroconis lascauxensis and Penicillium bilaiae spores showed higher resistance. Finally, it was demonstrated that the fungal colony could resist the UV-C light due to a shadow effect. The structure of the fungal colony was affected from the periphery to its inner part. However, after four 30 kJ m-2 treatments (39 min irradiation) all strains there definitively eradicated. Further studies will be necessary to examine the potential of UV-C light under cave conditions as a preventive and curative treatment.
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Affiliation(s)
- Stéphane Pfendler
- Laboratoire Chrono-Environnement - UMR 6249, Université de Bourgogne Franche-Comté, 16, route de Gray, 25 000 Besançon, France
| | - Battle Karimi
- Agroécologie, AgroSup Dijon, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Laurence Alaoui-Sosse
- Laboratoire Chrono-Environnement - UMR 6249, Université de Bourgogne Franche-Comté, 16, route de Gray, 25 000 Besançon, France
| | - Faisl Bousta
- Laboratoire de Recherche des Monuments Historiques - USR 3224, Champs-Sur-Marne, France
| | - Badr Alaoui-Sossé
- Laboratoire Chrono-Environnement - UMR 6249, Université de Bourgogne Franche-Comté, 16, route de Gray, 25 000 Besançon, France
| | - Mohamed M Abdel-Daim
- Yokohama City University Medical Center, 4-57 Urafune-cho, Minami-ku Yokohama, Kanagawa-ken 232-0024, Japan
| | - Lotfi Aleya
- Laboratoire Chrono-Environnement - UMR 6249, Université de Bourgogne Franche-Comté, 16, route de Gray, 25 000 Besançon, France.
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10
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Schaefer S, Hettinga KA, Cullor J, German JB, Henrick BM. Use of UV Treated Milk Powder to Increase Vaccine Efficacy in the Elderly. Front Immunol 2018; 9:2254. [PMID: 30386327 PMCID: PMC6200024 DOI: 10.3389/fimmu.2018.02254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Accepted: 09/11/2018] [Indexed: 11/13/2022] Open
Abstract
Aging populations experience a decline in adaptive immune system function also known as immunosenesence. Protein nutrition has been shown to stimulate and strengthen the immune system, and such approaches are needed for this growing segment of the population. A controlled, randomized, double blind pilot study was conducted to compare two different protein sources (soy and dairy) as nutritional supplementation to enhance vaccine response. Our objective was to examine the immune stimulating effects of dairy protein subjected to ultraviolet radiation (UV-C) radiation treatment process instead of pasteurization. Participants were 21 healthy individuals over 60 years of age who consumed 6 g of the dairy protein or a comparison, soy isoflavone protein, twice a day for 8 weeks. DTaP vaccine administered at week 4. Non-parametric t-tests revealed a significant increase in Tetanus antibodies in the dairy group compared to the soy group at week 8. These findings suggest additional benefits of UV-C treated unheated dairy protein as a solution to counteract immunosenescence, but warrant further study in elderly and other populations that might benefit from immune system stimulation.
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Affiliation(s)
- Sara Schaefer
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States
| | | | - James Cullor
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States.,School of Veterinary Medicine, University of California, Davis, Davis, CA, United States
| | - J Bruce German
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States
| | - Bethany M Henrick
- Department of Food Science and Technology, Foods for Health Institute, University of California, Davis, Davis, CA, United States.,Food Science and Technology Department, University of Nebraska Lincoln, Lincoln, NE, United States
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11
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Teoh LS, Lasekan O, Adzahan NM, Hashim N. The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices. J Food Sci Technol 2016; 53:3035-42. [PMID: 27765974 DOI: 10.1007/s13197-016-2275-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2016] [Accepted: 06/02/2016] [Indexed: 10/21/2022]
Abstract
In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.
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George DS, Razali Z, Santhirasegaram V, Somasundram C. Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indica L. cv. Chokanan). J Sci Food Agric 2016; 96:2851-2860. [PMID: 26350493 DOI: 10.1002/jsfa.7454] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [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: 07/22/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Postharvest treatments of fruits using techniques such as ultraviolet-C have been linked with maintenance of the fruit quality as well as shelf-life extension. However, the effects of this treatment on the quality of fruits on a proteomic level remain unclear. This study was conducted in order to understand the response of mango fruit to postharvest UV-C irradiation. RESULTS Approximately 380 reproducible spots were detected following two-dimensional gel electrophoresis. Through gel analysis, 24 spots were observed to be differentially expressed in UV-C treated fruits and 20 were successfully identified via LCMS/MS. Postharvest UV-C treatment resulted in degradative effects on these identified proteins of which 40% were related to stress response, 45% to energy and metabolism and 15% to ripening and senescence. In addition, quality and shelf-life analysis of control and irradiated mangoes was evaluated. UV-C was found to be successful in retention of quality and extension of shelf-life up to 15 days. Furthermore, UV-C was also successful in increasing antioxidants (total flavonoid, reducing power and ABTS scavenging activity) in mangoes. CONCLUSION This study provides an overview of the effects of UV-C treatment on the quality of mango on a proteomic level as well as the potential of this treatment in shelf-life extension of fresh-cut fruits. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Dominic Soloman George
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Vicknesha Santhirasegaram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Chandran Somasundram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
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George DS, Razali Z, Santhirasegaram V, Somasundram C. Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple. J Food Sci 2015; 80:S426-34. [PMID: 25586772 DOI: 10.1111/1750-3841.12762] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [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: 09/20/2014] [Accepted: 12/01/2014] [Indexed: 12/24/2022]
Abstract
The effects of ultraviolet (UV-C) and medium heat (70 °C) treatments on the quality of fresh-cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers' acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf-life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh-cut fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV-C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV-C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV-C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh-cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers' acceptance, UV-C treated fruits were the most accepted as compared to their heat-treated counterparts. The results obtained through this study support the use of UV-C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.
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Affiliation(s)
- Dominic Soloman George
- Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia
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Borderie F, Tête N, Cailhol D, Alaoui-Sehmer L, Bousta F, Rieffel D, Aleya L, Alaoui-Sossé B. Factors driving epilithic algal colonization in show caves and new insights into combating biofilm development with UV-C treatments. Sci Total Environ 2014; 484:43-52. [PMID: 24686144 DOI: 10.1016/j.scitotenv.2014.03.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [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: 01/07/2014] [Revised: 03/07/2014] [Accepted: 03/11/2014] [Indexed: 06/03/2023]
Abstract
The proliferation of epilithic algae that form biofilms in subterranean environments, such as show caves, is a major problem for conservators. In an effort to reduce the use of chemical cleansers when addressing this problem, we proposed investigating the effects of UV-C on combating algal biofilm expansion in a cave located in northeastern France (Moidons Cave). First, the biofilms and cavity were studied in terms of their algal growth-influencing factors to understand the dynamics of colonization in these very harsh environments. Next, colorimetric measurements were used both to diagnose the initial colonization state and monitor the UV-C-treated biofilms for several months after irradiation. The results indicated that passive dispersal vectors of the viable spores and cells were the primary factors involved in the cave's algae repartition. The illumination time during visits appeared to be responsible for greater colonization in some parts of the cave. We also showed that colorimetric measurements could be used for the detection of both thin and thick biofilms, regardless of the type of colonized surface. Finally, our results showed that UV-C treatment led to bleaching of the treated biofilm due to chlorophyll degradation even one year after UV-C treatment. However, a re-colonization phenomenon was colorimetrically and visually detected 16months later, suggesting that the colonization dynamics had not been fully halted.
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Affiliation(s)
- Fabien Borderie
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France
| | - Nicolas Tête
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France
| | - Didier Cailhol
- Laboratoire Environnement, Dynamique et Territoires de Montagne (EDYTEM), UMR CNRS 5204, Université de Savoie, F-73376 Le Bourget du Lac, France
| | - Laurence Alaoui-Sehmer
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France
| | - Faisl Bousta
- Laboratoire de Recherche des Monuments Historiques (LRMH), USR 3224, 29 rue de Paris, F-77420 Champs-sur-Marne, France
| | - Dominique Rieffel
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France
| | - Lotfi Aleya
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France.
| | - Badr Alaoui-Sossé
- Laboratoire Chrono-Environnement (LCE), UMR CNRS 6249, Université de Franche-Comté, Place Leclerc, F-25030 Besançon, France
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Fernández-Suárez R, Ramírez-Villatoro G, Díaz-Ruiz G, Eslava C, Calderón M, Navarro-Ocaña A, Trejo-Márquez A, Wacher C. Effect of postharvest UV-C treatment on the bacterial diversity of Ataulfo mangoes by PCR-DGGE, survival of E. coli and antimicrobial activity. Front Microbiol 2013; 4:134. [PMID: 23761788 PMCID: PMC3673002 DOI: 10.3389/fmicb.2013.00134] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2012] [Accepted: 05/07/2013] [Indexed: 12/05/2022] Open
Abstract
Since Mexico is the second largest exporter of mangoes, its safety assurance is essential. Research in microbial ecology and knowledge of complex interactions among microbes must be better understood to achieve maximal control of pathogens. Therefore, we investigated the effect of UV-C treatments on bacterial diversity of the Ataulfo mangoes surface using PCR-DGGE analysis of variable region V3 of 16S rRNA genes, and the survival of E. coli, by plate counting. The UV-C irradiation reduced the microbial load on the surface of mangoes immediately after treatment and the structure of bacterial communities was modified during storage. We identified the key members of the bacterial communities on the surface of fruits, predominating Enterobacter genus. Genera as Lactococcus and Pantoea were only detected on the surface of non-treated (control) mangoes. This could indicate that these genera were affected by the UV-C treatment. On the other hand, the treatment did not have a significant effect on survival of E. coli. However, genera that have been recognized as antagonists against foodborne pathogens were identified in the bands patterns. Also, phenolic compounds were determined by HPLC and antimicrobial activity was assayed according to the agar diffusion method. The main phenolic compounds were chlorogenic, gallic, and caffeic acids. Mango peel methanol extracts (UV-C treated and control mangoes) showed antimicrobial activity against strains previously isolated from mango, detecting significant differences (P < 0.05) among treated and control mangoes after 4 and 12 days of storage. Ps. fluorescens and Ps. stutszeri were the most sensitive.
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Affiliation(s)
- Rocío Fernández-Suárez
- Lab 324, Conjunto E, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Guadalupe Ramírez-Villatoro
- Lab 324, Conjunto E, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Gloria Díaz-Ruiz
- Lab 324, Conjunto E, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Carlos Eslava
- Departamento de Salud Pública, Facultad de Medicina, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Montserrat Calderón
- Ingeniería Química, Biotecnología de Alimentos, Instituto Tecnológico de TepicTepic, Mexico
| | - Arturo Navarro-Ocaña
- Lab 324, Conjunto E, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Andrea Trejo-Márquez
- Laboratorio de Postcosecha de Productos Vegetales, Facultad de Estudios Superiores Cuautitlán, Centro de Asimilación Tecnológica, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
| | - Carmen Wacher
- Lab 324, Conjunto E, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de MéxicoMexico City, Mexico
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