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Bolumar T, Lohmayer R, Peukert M, Thiemann K, Münch S, Brüggemann DA. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste. Front Nutr 2024; 11:1352550. [PMID: 38425479 PMCID: PMC10902132 DOI: 10.3389/fnut.2024.1352550] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Accepted: 02/02/2024] [Indexed: 03/02/2024] Open
Abstract
The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5'-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Max Rubner Institute (MRI), Kulmbach, Germany
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Russo GL, Langellotti AL, Torrieri E, Masi P. Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry. Compr Rev Food Sci Food Saf 2024; 23:e13281. [PMID: 38284572 DOI: 10.1111/1541-4337.13281] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 11/01/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.
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Affiliation(s)
| | | | - Elena Torrieri
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
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3
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Kim MJ, Park SH. Effect of high pressure processing on the inactivation of foodborne pathogens in egg salad. Lett Appl Microbiol 2023:ovad068. [PMID: 37312402 DOI: 10.1093/lambio/ovad068] [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] [Indexed: 06/15/2023]
Abstract
The objectives of this study were to determine the effect of high pressure processing (HPP) on the survival of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157: H7 in egg salad, and to evaluate the number of sub-lethally injured cells based on treatment conditions. HPP at 500 MPa for 30 s was sufficient for the complete inactivation of L. monocytogenes and S. Typhimurium directly plated on selective agar or plated after resuscitation, while 2 min treatment was required for E. coli O157: H7. HPP at 600 MPa for 30 s completely inactivated L. monocytogenes and S. Typhimurium, while 1 min treatment was needed for E. coli O157: H7. HPP at 400‒500 MPa injured a large number of pathogenic bacteria. No significant changes (p > 0.05) in pH and color of egg salad were observed between HPP-treated and non-treated samples during 28 days of storage at refrigerated temperature. Our findings could be useful in predicting the HPP-mediated inactivation patterns of foodborne pathogens in egg salad for practical applications.
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Affiliation(s)
- Min-Ju Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
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Afifi SM, Gök R, Eikenberg I, Krygier D, Rottmann E, Stübler AS, Aganovic K, Hillebrand S, Esatbeyoglu T. Comparative flavonoid profile of orange ( Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects. Front Nutr 2023; 10:1158473. [PMID: 37346911 PMCID: PMC10279959 DOI: 10.3389/fnut.2023.1158473] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/16/2023] [Indexed: 06/23/2023] Open
Abstract
Introduction Citrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process. Methods This study presents a combinatorial approach utilizing data-independent acquisition-based ion mobility spectrometry coupled to tandem mass spectrometry. Integrating orthogonal collision cross section (CCS) data matching simultaneously improves the confidence in metabolite identification in flavedo and albedo tissues from Citrus sinensis. Furthermore, four different extraction approaches [conventional, ultrasonic, High Hydrostatic Pressure (HHP) and Pulsed Electric Field (PEF)] with various optimized processing conditions were compared in terms of antioxidant effects and flavonoid profile particularly polymethoxy flavones (PMFs). Results A total number of 57 metabolites were identified, 15 of which were present in both flavedo and albedo, forming a good qualitative overlapping of distributed flavonoids. For flavedo samples, the antioxidant activity was higher for PEF and HHP treated samples compared to other extraction methods. However, ethyl acetate extract exhibited the highest antioxidant effects in albedo samples attributed to different qualitative composition content rather than various quantities of same metabolites. The optimum processing conditions for albedo extraction using HHP and PEF were 200 MPa and 15 kJ/kg at 10 kV, respectively. While, HHP at medium pressure (400 MPa) and PEF at 15 kJ/kg/3 kV were the optimum conditions for flavedo extraction. Conclusion Chemometric analysis of the dataset indicated that orange flavedo can be a valid source of soluble phenolic compounds especially PMFs. In order to achieve cross-application of production, future study should concentrate on how citrus PMFs correlate with biological engineering techniques such as breeding, genetic engineering, and fermentation engineering.
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Affiliation(s)
- Sherif M. Afifi
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
- Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City, Egypt
| | - Recep Gök
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | | | - Dennis Krygier
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
| | | | | | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | | | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
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Zheng N, Long M, Zhang Z, Du S, Huang X, Osire T, Xia X. Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37243343 DOI: 10.1080/10408398.2023.2217268] [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] [Indexed: 05/28/2023]
Abstract
High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extensively researched in the food industry, enabling the inactivation or activation of different enzymes in future food by altering their molecular structure and active site conformation. Such activation or inactivation of enzymes effectively hinders the spoilage of food and the production of beneficial substances, which is crucial for improving food quality. This paper reviews the mechanism in which high pressure affects the stability and activity of enzymes, concludes the roles of key enzymes in the future food processed using high pressure technologies. Moreover, we discuss the application of modified enzymes based on high pressure, providing insights into the future direction of enzyme evolution under complex food processing conditions (e.g. high temperature, high pressure, high shear, and multiple elements). Finally, we conclude with prospects of high pressure technology and research directions in the future. Although HPP has shown positive effects in improving the future food quality, there is still a pressing need to develop new and effective combined processing methods, upgrade processing modes, and promote sustainable lifestyles.
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Affiliation(s)
- Nan Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Mengfei Long
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zehua Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xinlei Huang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tolbert Osire
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, China
| | - Xiaole Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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Ferri G, Lauteri C, Scattolini M, Vergara A. Antibiotic Resistance Profiles and ARG Detection from Isolated Bacteria in a Culture-Dependent Study at the Codfish Industry Level. Foods 2023; 12:foods12081699. [PMID: 37107494 PMCID: PMC10137873 DOI: 10.3390/foods12081699] [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: 04/04/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The antibiotic resistance phenomenon horizontally involves numerous bacteria cultured from fresh or processed seafood matrix microbiomes. In this study, the identified bacteria from food-producing processes and industrial environments were screened for phenotypic and genotypic resistance determinants. A total of 684 bacterial strains [537 from processed codfish (Gadus morhua and Gadus macrocephalus) products as salted and seasoned and soaked and 147 from environmental samples] were isolated. Antibiotic susceptibility tests showed resistance against tetracycline, oxacillin, and clindamycin in the Staphylococcus genus (both from food and environmental samples) and against beta-lactams (cefotaxime, carbapenems, etc.) and nitrofurans (nitrofurantoin) from E. coli and Salmonella enterica serovar. Enteritidis isolates. One-thousand and ten genetic determinants-tetracycline tetC (25.17%), tetK (21.06%), tetL (11.70%), clindamycin ermC (17.23%), ermB (7.60%), linezolid cfr (8.22%), optrA (3.62%), poxtA (2.05%), and oxacillin mecA (17.37%)-were amplified from Gram-positive resistant and phenotypically susceptible bacteria. Concerning Gram-negative bacteria, the beta-lactam-resistant genes (blaTEM, blaCIT, blaCTX-M, blaIMP, blaKPC, blaOXA-48-like) represented 57.30% of the amplified ARGs. This study found high antibiotic resistance genes in circulation in the fish food industry chain from the macro- to microenvironment. The obtained data confirmed the diffusion of the "antibiotic resistance phenomenon" and its repercussions on the One-health and food-producing systems.
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Affiliation(s)
- Gianluigi Ferri
- Department of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
| | - Carlotta Lauteri
- Department of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
| | | | - Alberto Vergara
- Department of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
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Pinto CA, Galante D, Espinoza-Suarez E, Gaspar VM, Mano JF, Barba FJ, Saraiva JA. Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature. Foods 2023; 12. [PMID: 36900495 DOI: 10.3390/foods12050978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
This study tested hyperbaric storage (25-150 MPa, for 30 days) at room-temperature (HS/RT, 18-23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation.
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Carrapiso AI, Trejo-Álvarez A, Martín-Mateos MJ, Delgado-Adámez J, García-Parra J, Ramírez R. New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo. Foods 2023; 12. [PMID: 36766005 DOI: 10.3390/foods12030472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
Producing dry-cured meats with relatively high aw and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental color, oxidation and sensory characteristics of sliced Iberian chorizo with high aw and pH. First, 600 MPa was applied for 480 s to sliced chorizo with aw: 0.88 and pH: 6.01, and the treated and untreated samples were stored at 4 or 20 °C for 90 or 180 days. HPP, storage time and storage at 20 °C were successful at decreasing the microbial counts that were initially high. HPP and the storage temperature had a limited detrimental effect, whereas the storage time had a marked adverse effect on oxidation and some sensory traits. Despite the high aw and pH, no safety issues arose initially or during the storage at 4 or 20 °C. In conclusion, for chorizo with high aw and pH favoring high microbial counts, HPP may be an effective hurdle without a noticeable detrimental effect, and the economically convenient storage at 20 °C might be beneficial despite causing moderate quality loss.
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Ngamlerst C, Prangthip P, Leelawat B, Supawong S, Vatthanakul S. A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts. Foods 2022; 11:foods11172555. [PMID: 36076740 PMCID: PMC9454986 DOI: 10.3390/foods11172555] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/07/2022] [Accepted: 08/17/2022] [Indexed: 12/02/2022] Open
Abstract
High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat snack. An ideal healthy snack in the elderly population consists of low-sugar and fat, high fibre and vitamin levels, is tasty, creamy-soft, and refreshing. Our strawberry-flavoured egg-white pudding contains high protein and fibre from inulin, zero fat, and a soft texture produced for various groups, from healthy to older people. After HPP at different high-pressure levels (450, 475, and 500 MPa) and different times (5, 10 and 15 min), this study investigated the physical quality and physicochemical properties of strawberry-flavoured egg-white pudding, such as texture, colour, syneresis, microstructure, secondary structure of protein, and microorganism growth. The results indicate increasing high-pressure levels, and/or holding time treatment caused significantly (p < 0.05) higher hardness values and lower syneresis, as well as surface hydrophobicity. Moreover, many micropores and thicker wall structures were clearly observed for increasing high-pressure levels. Furthermore, HPP altered the β-sheet and β-turns structure of strawberry-flavoured egg-white pudding. In conclusion, increasing high-pressure levels and/or holding time treatment at 450, 475, and 500 MPa for 5, 10, and 15 min affected the physical, physicochemical, and biochemical properties of strawberry-flavoured egg-white pudding.
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Affiliation(s)
- Chattraya Ngamlerst
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani 12121, Thailand
| | - Pattaneeya Prangthip
- Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Ratchathewi, Bangkok 10400, Thailand
- Correspondence: (P.P.); (S.V.)
| | - Bootsrapa Leelawat
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani 12121, Thailand
| | - Supattra Supawong
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani 12121, Thailand
| | - Suteera Vatthanakul
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani 12121, Thailand
- Thammasat University Center of Excellence in Food Science and Innovation, Klong Luang, Pathumthani 12121, Thailand
- Correspondence: (P.P.); (S.V.)
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Şayin Sert T, Coşkun F. The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince. Molecules 2022; 27. [PMID: 35807218 DOI: 10.3390/molecules27133974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed minced meat samples. The pH and thiobarbituric acid (TBA) values of the samples were examined during 45 days of storage. Color values (L*, a* and b*) and texture properties were examined during 30 days of storage. After freezing and HPP (350 MPa, 10 min, 10 °C), the pH value of minced meat increased (p > 0.05) and its TBA value decreased (p < 0.05). The increase in pH may be due to increased ionization during HPP. Some meat peptides, which are considered antioxidant compounds, increased the oxidative stability of meat, so a decrease in TBA may have been observed after freezing and HPP. While the color change in unpressurized samples was a maximum of 3.28 units during storage, in the pressurized sample, it exceeded the limit of 10 units on the first day of storage and exceeded the limit of 10 units on the third day of storage in the frozen and pressurized sample. Freezing and HPP caused the color of beef mince to be retained longer. The hardness, gumminess, chewability, adherence, elasticity, flexibility values of the pressurized and pressurized after freezing samples were higher than those of the unpressurized samples during storage. On the other hand, the opposite was the case for the adhesiveness values. In industrial applications, meat must be pressurized after being vacuum packed. If HPP is applied to frozen beef mince, some of its properties such as TBA, color, and texture can be preserved for a longer period of time without extreme change.
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11
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Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. J Food Sci 2022; 87:2427-2439. [PMID: 35590481 DOI: 10.1111/1750-3841.16182] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (Mw ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) Mw increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and Mw , Rha content, CSP Mw , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, Mw distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
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Affiliation(s)
- Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yeyou Qin
- Hunan Tantanxiang Food Biotechnology Co., Ltd, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Front Nutr 2022; 9:868320. [PMID: 35520282 PMCID: PMC9062519 DOI: 10.3389/fnut.2022.868320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 02/02/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Department of Petroleum & Chemical Engineering, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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Chatur P, Johnson S, Coorey R, Bhattarai RR, Bennett SJ. The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas. Front Nutr 2022; 9:847877. [PMID: 35464029 PMCID: PMC9023011 DOI: 10.3389/fnut.2022.847877] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
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Affiliation(s)
- Prakhar Chatur
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Ingredients by Design Pty Ltd., Perth, WA, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | | | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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Pallarés N, Sebastià A, Martínez-Lucas V, Queirós R, Barba FJ, Berrada H, Ferrer E. High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices. Foods 2022; 11:190. [PMID: 35053922 DOI: 10.3390/foods11020190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/01/2022] [Accepted: 01/09/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.
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Cruz-Romero MC, O'Flynn CC, Troy D, Mullen AM, Kerry JP. The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods 2021; 11:17. [PMID: 35010144 DOI: 10.3390/foods11010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/24/2021] [Accepted: 12/16/2021] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.
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Xu J, Wang Y, Zhang X, Zhao Z, Yang Y, Yang X, Wang Y, Liao X, Zhao L. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods 2021; 10:foods10123069. [PMID: 34945620 PMCID: PMC8700792 DOI: 10.3390/foods10123069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 11/09/2021] [Revised: 11/26/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
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Affiliation(s)
- Jiayue Xu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yilun Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xinyue Zhang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Zhen Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yao Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xin Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yongtao Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xiaojun Liao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Liang Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-1062737464
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Prakasam M, Silvain JF, Largeteau A. Innovative High-Pressure Fabrication Processes for Porous Biomaterials-A Review. Bioengineering (Basel) 2021; 8:170. [PMID: 34821736 DOI: 10.3390/bioengineering8110170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 11/17/2022] Open
Abstract
Biomaterials and their clinical application have become well known in recent years and progress in their manufacturing processes are essential steps in their technological advancement. Great advances have been made in the field of biomaterials, including ceramics, glasses, polymers, composites, glass-ceramics and metal alloys. Dense and porous ceramics have been widely used for various biomedical applications. Current applications of bioceramics include bone grafts, spinal fusion, bone repairs, bone fillers, maxillofacial reconstruction, etc. One of the common impediments in the bioceramics and metallic porous implants for biomedical applications are their lack of mechanical strength. High-pressure processing can be a viable solution in obtaining porous biomaterials. Many properties such as mechanical properties, non-toxicity, surface modification, degradation rate, biocompatibility, corrosion rate and scaffold design are taken into consideration. The current review focuses on different manufacturing processes used for bioceramics, polymers and metals and their alloys in porous forms. Recent advances in the manufacturing technologies of porous ceramics by freeze isostatic pressure and hydrothermal processing are discussed in detail. Pressure as a parameter can be helpful in obtaining porous forms for biomaterials with increased mechanical strength.
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Xiao Q, Xu M, Xu B, Chen C, Deng J, Li P. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage. Foods 2021; 10:foods10112610. [PMID: 34828890 PMCID: PMC8625618 DOI: 10.3390/foods10112610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 10/01/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.
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Affiliation(s)
- Qing Xiao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Mei Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
| | - Jieying Deng
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; (Q.X.); (B.X.); (C.C.); (J.D.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
- Correspondence:
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19
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Silva FVM, van Wyk S. Emerging Non-Thermal Technologies as Alternative to SO 2 for the Production of Wine. Foods 2021; 10:2175. [PMID: 34574285 DOI: 10.3390/foods10092175] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/04/2021] [Accepted: 09/08/2021] [Indexed: 11/24/2022] Open
Abstract
SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products. Foods 2021; 10:foods10071538. [PMID: 34359408 PMCID: PMC8305460 DOI: 10.3390/foods10071538] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [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: 06/08/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/20/2022] Open
Abstract
Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.
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21
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Mbye M, Mohamed H, Ramachandran T, Hamed F, AlHammadi A, Kamleh R, Kamal-Eldin A. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness. Front Nutr 2021; 8:642846. [PMID: 34222297 PMCID: PMC8248178 DOI: 10.3389/fnut.2021.642846] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 05/26/2021] [Indexed: 11/15/2022] Open
Abstract
The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Huda Mohamed
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | | | - Fathalla Hamed
- Department of Physics, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Ahlam AlHammadi
- Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates
| | - Rabih Kamleh
- Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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He L, Gao Y, Han L, Yu Q, Zang R. Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure-assisted extraction. J Food Sci 2021; 86:2525-2538. [PMID: 34056721 DOI: 10.1111/1750-3841.15769] [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: 12/15/2020] [Revised: 03/30/2021] [Accepted: 04/10/2021] [Indexed: 02/04/2023]
Abstract
In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted-liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid-to-solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high-pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid-to-solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production. PRACTICAL APPLICATION: Compared with traditional processing, a high pressure-assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure-assisted extraction can facilitate the use of a low-cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large-scale and efficient industrial production and the quality control of oxhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Rongyu Zang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Nikparvar B, Subires A, Capellas M, Hernandez-Herrero M, Crauwels P, Riedel CU, Bar N. A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data. Front Microbiol 2021; 12:598739. [PMID: 34054742 PMCID: PMC8155719 DOI: 10.3389/fmicb.2021.598739] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 04/12/2021] [Indexed: 11/25/2022] Open
Abstract
The effects of environmental stresses on microorganisms have been well-studied, and cellular responses to stresses such as heat, cold, acids, and salts have been extensively discussed. Although high pressure processing (HPP) is becoming more popular as a preservation method in the food industry, the characteristics of the cellular damage caused by high pressure are unclear, and the microbial response to this stress has not yet been well-explored. We exposed the pathogen Listeria monocytogenes to HPP (400 MPa, 8 min, 8°C) and found that the high pressure created plasma membrane pores. Using a common staining technique involving propidium iodide (PI) combined with high-frequency fluorescence microscopy, we monitored the rate of diffusion of PI molecules into hundreds of bacterial cells through these pores on days 0, 1, 2, 3, and 4 after pressurization. We also developed a mathematical dynamic model based on mass transfer and passive diffusion laws, calibrated using our microscopy experiments, to evaluate the response of bacteria to HPP. We found that the rate of diffusion of PI into the cells decreased over the 4 consecutive days after exposure to HPP, indicating repair of the pressure-created membrane pores. The model suggested a temporal change in the size of pores until closure. To the best of our knowledge, this is the first time that pressure-created membrane pores have been quantitatively described and shown to diminish with time. In addition, we found that the membrane repair rate in response to HPP was linear, and growth was temporarily arrested at the population level during the repair period. These results support the existence of a progressive repair process in some of the cells that take up PI, which can therefore be considered as being sub-lethally injured rather than dead. Hence, we showed that a subgroup of bacteria survived HPP and actively repaired their membrane pores.
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Affiliation(s)
- Bahareh Nikparvar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | - Alicia Subires
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | - Marta Capellas
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | | | - Peter Crauwels
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Christian U Riedel
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Nadav Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [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: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Song YS, Koontz JL, Juskelis RO, Patazca E, Limm W, Zhao K. Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:513-531. [PMID: 33539274 DOI: 10.1080/19440049.2020.1861341] [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] [Indexed: 10/22/2022]
Abstract
The migration of small molecular mass organic compounds from polypropylene (PP) copolymer films into food simulants during and after high pressure processing (HPP) was studied. An overlapping temperature profile was developed to isolate the pressure effect of HPP (700 MPa, 71°C, 5 min) from equivalent thermal processing (TP) at atmospheric pressure (0.1 MPa). Chloroform, toluene, methyl salicylate, and phenylcyclohexane were chosen as surrogate compounds, and were spiked into test polymer films at concentrations of 762-1152 mg kg-1 by a solvent soaking technique. Migration (w/w) of surrogate compounds from loaded PP films into Miglyol 812 (a medium-chain triglyceride mixture) and 10% ethanol was quantified by headspace GC/MS during HPP and TP, and subsequent storage at 25°C for up to 10 days. HPP significantly delayed migration of the surrogates from PP into both food simulants relative to TP. The average migrations into Miglyol after TP and HPP were 92.2-109% and 16-60.6%, respectively. Diffusion coefficients estimated by migration modelling showed a reduction of more than two orders of magnitude for all surrogate compounds under high pressure at 700 MPa (AP' = 8.0) relative to equivalent TP at 0.1 MPa (AP' = 13.1). The relative Tg increase of PP copolymer under compression at 700 MPa was estimated as Tg+94°C. For 10% ethanol, average migrations after TP and HPP were 9.3-50.9% and 8.6-22.8%, respectively. During extended storage, migration into both simulants from HPP-treated samples was initially slower than that from untreated or TP-treated films. However, after 8-24 hours of storage, the differences in percent migration of selected surrogates were not significant (p > .05) among the treated PP films. Therefore, the physical changes of PP films that occur during HPP appear to be reversible with a return to their original dimensions and diffusion properties after decompression.
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Affiliation(s)
- Yoon S Song
- Office of Food Safety (OFS), United States Food and Drug Administration, Bedford Park, IL, USA
| | - John L Koontz
- Office of Food Safety (OFS), United States Food and Drug Administration, Bedford Park, IL, USA
| | - Rima O Juskelis
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
| | - Eduardo Patazca
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
| | - William Limm
- Office of Regulatory Science (ORS), United States Food and Drug Administration, College Park, MD, USA
| | - Kun Zhao
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
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Alsalman FB, Ramaswamy HS. Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba. Molecules 2021; 26:E234. [PMID: 33466395 PMCID: PMC7795008 DOI: 10.3390/molecules26010234] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 11/27/2020] [Revised: 12/22/2020] [Accepted: 12/30/2020] [Indexed: 11/23/2022] Open
Abstract
Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227-573 MPa) and treatment time (6-24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11-29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2-87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.
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Affiliation(s)
- Fatemah B. Alsalman
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat 13109, Kuwait;
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
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28
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Shinwari KJ, Rao PS. Development of a reduced-calorie high pressure processed sapodilla (Manilkara zapota L.) jam based on rheological, textural, and sensory properties. J Food Sci 2020; 85:2699-2710. [PMID: 32812221 DOI: 10.1111/1750-3841.15364] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [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: 04/11/2020] [Revised: 07/18/2020] [Accepted: 07/22/2020] [Indexed: 11/29/2022]
Abstract
High pressure technology (400 MPa at 27 ± 1.5 °C for 10 min) was applied for the processing of jam, and target was the reduction (∼47%) of sugar requirement by using a fiber-rich fruit, that is, sapodilla. Different formulations of jam containing various combinations of pectin (0.5 to 5.0%), sugar (45 to 65%), and acid (0.5 to 1) were investigated for textural, rheological, and sensory properties of the pressure-processed jam. The textural parameters mainly hardness (varied 16 to 594 g force) of the jam samples were significantly (P < 0.01) affected by the formulation ingredients viz. sugar and pectin content. Also, an interaction effect (P < 0.01) of sugar and pectin was observed on the jam hardness. The rheological parameters (gel strength, K') also varied (1036 to 2852 Pa) with the change in total soluble solids (TSS) and pectin content. However, the samples having lower TSS content (e.g. 45%) and appropriate pectin content (4.0, 4.5, or 5.0%) were similar (P > 0.05) to the samples having higher TSS content (65%) and corresponding pectin level (0.5, 1.0, or 1.5%) based on the rheological properties. On the other hand, the samples with middle levels of pectin at the corresponding TSS level (45 to 65%) were highest (score of >6 on seven-point hedonic scale) and equally preferred (P > 0.05) by the sensory panelist based on overall acceptability calculated from the scores obtained for sensory attributes viz. color, aroma, sweetness, sourness, texture, and spreadability. Therefore, the jam formulation containing sapodilla pulp as a base material, TSS 45%, pectin 4.5%, and citric acid 0.5% was determined to be the preferred formulation for the production of reduced-calorie, pressure-processed jam based on its gel strength, overall acceptability, and storage stability. PRACTICAL APPLICATION: High-fiber fruit was used for the development of a reduced-calorie high pressure processed jam in this study. The inherited or externally added fiber can favor the reduction in sugar requirement of a food product particularly those processed by high pressure, leading to reduction in calories. The findings of this study can be used for the development of novel HPP products with functional properties.
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Affiliation(s)
- Kaunsar Jabeen Shinwari
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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Sim SYJ, Hua XY, Henry CJ. A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing. Foods 2020; 9:E1126. [PMID: 32824140 DOI: 10.3390/foods9081126] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 07/23/2020] [Accepted: 08/14/2020] [Indexed: 12/14/2022] Open
Abstract
Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterparts. To overcome these challenges, this paper explores the high pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for plant-based yogurts. Using mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) proteins as examples, this work compared the viscosity and viscoelastic properties of high pressure-structured (600 MPa, 5 min, 5 °C) 12% (w/w) plant protein gels without, and with 5% (w/w) sunflower oil (SO) to commercial plain skim and whole milk Greek yogurts and discussed the feasibility of using HPP to develop plant-based yogurts. HPP formed viscoelastic gels (G' > G'') for all plant protein samples with comparable gel strength (G'~102-103 Pa; tan δ~0.2-0.3) to commercial dairy yogurts. The plant protein gel strength decreased in the order: CP~CPSO~LP~LPSO > MBSO~PPSO~FB~FBSO > PP >> MB. Modest addition of sunflower oil led to little change in viscoelastic properties for all plant protein samples except for MB and PP, where gel strength increased with incorporated oil. The emulsion gels were also more viscous than the hydrogels. Nonetheless, the viscosity of the plant protein gels was similar to the dairy yogurts. Finally, a process involving separate biotransformation for optimized flavor production and high pressure processing for consistent texture generation was proposed. This could lead to high protein plant-based yogurt products with desirable texture, flavor, and nutrition.
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Rinaldi M, Littardi P, Paciulli M, Ganino T, Cocconi E, Barbanti D, Rodolfi M, Aldini A, Chiavaro E. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020; 9:E1093. [PMID: 32796512 PMCID: PMC7466281 DOI: 10.3390/foods9081093] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/07/2020] [Accepted: 08/07/2020] [Indexed: 02/02/2023] Open
Abstract
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
- National Research Council, Institute of BioEconomy (IBE), via Madonna del Piano, 10-50019 Sesto Fiorentino (FI), Italy
| | - Emanuela Cocconi
- Experimental Station for the Food Preserving Industry (SSICA), Viale Tanara, 31/a, 43121 Parma, Italy;
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Antonio Aldini
- John Bean Technology SpA, Via Mantova 63/A, 43123 Parma, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
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Pérez-Baltar A, Alía A, Rodríguez A, Córdoba JJ, Medina M, Montiel R. Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham. Foods 2020; 9:E1092. [PMID: 32785197 PMCID: PMC7466251 DOI: 10.3390/foods9081092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/26/2022] Open
Abstract
Listeria monocytogenes population and the expression patterns of three virulence (plcA, hly, and iap) and one stress-related (sigB) genes in dry-cured ham with different water activity (aw) values (0.92, 0.88, and 0.84) and treated with high pressure processing (HPP, 450 MPa/10 min and 600 MPa/5 min) were monitored throughout 30 days (d) at 4 °C. The antimicrobial effect of HPP at 600 MPa against L. monocytogenes S4-2 (serotype 1/2b) and S12-1 (serotype 1/2c) was greater in dry-cured ham with aw values of 0.92, with reductions of 2.5 and 2.8 log units, respectively. The efficacy of HPP treatments decreased at lower aw values. Regarding gene expression, L. monocytogenes strains responded differently to HPP. For strain S4-2, the four target genes were generally overexpressed in dry-cured ham immediately after HPP treatments at the three aw values investigated, although the extent of this induction was lower in the samples pressurized at 600 MPa and with aw values of 0.84. For strain S12-1, the expression of all target genes was repressed at the three aw values investigated. The antimicrobial efficacy of HPP against L. monocytogenes could be compromised by low aw values in food products. However, no growth of HPP-survival cells was observed during refrigerated storage in low-aw dry-cured ham, and the overexpression of virulence and stress-related genes decreased.
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Affiliation(s)
- Aida Pérez-Baltar
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Alberto Alía
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Juan José Córdoba
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Raquel Montiel
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
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Etzbach L, Stolle R, Anheuser K, Herdegen V, Schieber A, Weber F. Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange ( Citrus sinensis (L.) Osbeck) Juice. Antioxidants (Basel) 2020; 9:E534. [PMID: 32570987 PMCID: PMC7346171 DOI: 10.3390/antiox9060534] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 12/11/2022] Open
Abstract
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3-159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.
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Affiliation(s)
- Lara Etzbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Ruth Stolle
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Kerstin Anheuser
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Volker Herdegen
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
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Rodríguez López J, Grande MJ, Pérez-Pulido R, Galvez A, Lucas R. Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole. Microorganisms 2020; 8:E909. [PMID: 32560174 PMCID: PMC7356951 DOI: 10.3390/microorganisms8060909] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/11/2020] [Accepted: 06/12/2020] [Indexed: 11/17/2022] Open
Abstract
Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at 22 °C; (B) 450 MPa at 50 °C; (C) 600 MPa at 22 °C; (D) 600 MPa at 50 °C. Controls and treated samples were refrigerated stored for 50 days. The residual surviving fraction was lowest for the 600 MPa treatment at 50 °C. Bacterial growth on media supplemented with antibiotics (cefotaxime and imipenem) or the biocide benzalkonium chloride was detected only from control samples but not from HP-treated samples. High throughput sequencing analysis indicated that the bacterial diversity of control samples was dominated by members of Fam. Enterobacteriaceae, but it changed to a lactic acid microbiota during storage. HP-treated samples showed reduced relative abundances of Enterobacteriaceae and lactic acid bacteria and higher abundances of Pantoea, Ralstonia and Methylobacterium. Results from the study indicate that HP treatments of guacamole at 50 °C show higher microbial inactivation compared to 22 °C. However, all treatments reduced the levels of Enterobacteriaceae and penem-tolerant bacteria and provided product stability against acidification by lactic acid bacteria.
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Affiliation(s)
| | | | | | - Antonio Galvez
- Microbiology Division, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, 23071 Jaén, Spain; (J.R.L.); (M.J.G.); (R.P.-P.); (R.L.)
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Ma Q, Hamid N, Oey I, Kantono K, Farouk M. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020; 25:E2665. [PMID: 32521814 PMCID: PMC7321250 DOI: 10.3390/molecules25112665] [Citation(s) in RCA: 5] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/02/2020] [Accepted: 06/03/2020] [Indexed: 01/17/2023] Open
Abstract
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
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Affiliation(s)
- Qianli Ma
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Hamilton 3240, New Zealand;
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Hsiao YT, Wang CY. Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules 2020; 25:E2516. [PMID: 32481610 PMCID: PMC7321331 DOI: 10.3390/molecules25112516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/02/2022] Open
Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
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Affiliation(s)
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan;
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O’ Connor J, Meaney S, Williams GA, Hayes M. Extraction of Protein from Four Different Seaweeds Using Three Different Physical Pre-Treatment Strategies. Molecules 2020; 25:E2005. [PMID: 32344706 PMCID: PMC7221823 DOI: 10.3390/molecules25082005] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/18/2020] [Accepted: 04/20/2020] [Indexed: 01/13/2023] Open
Abstract
Seaweeds are a rich source of protein and can contain up to 47% on the dry weight basis. It is challenging to extract proteins from the raw biomass of seaweed due to resilient cell-wall complexes. Four species of macroalgae were used in this study-two brown, Fucus vesiculosus and Alaria esculenta, and two red, Palmaria palmata and Chondrus crispus. Three treatments were applied individually to the macroalgal species: (I) high-pressure processing (HPP); (II) laboratory autoclave processing and (III) a classical sonication and salting out method. The protein, ash and lipid contents of the resulting extracts were estimated. Yields of protein recovered ranged from 3.2% for Fucus vesiculosus pre-treated with high pressure processing to 28.9% protein recovered for Chondrus crispus treated with the classical method. The yields of protein recovered using the classical, HPP and autoclave pre-treatments applied to Fucus vesiculosus were 35.1, 23.7% and 24.3%, respectively; yields from Alaria esculenta were 18.2%, 15.0% and 17.1% respectively; yields from Palmaria palmata were 12.5%, 14.9% and 21.5% respectively, and finally, yields from Chondrus crispus were 35.2%, 16.1% and 21.9%, respectively. These results demonstrate that while macroalgal proteins may be extracted using either physical or enzymatic methods, the specific extraction procedure should be tailored to individual species.
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Affiliation(s)
- Jack O’ Connor
- The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
- School of Biological and Health Sciences, Technological University Dublin (TU Dublin)–City Campus, Kevin Street, Dublin 2, Ireland; (S.M.); (G.A.W.)
| | - Steve Meaney
- School of Biological and Health Sciences, Technological University Dublin (TU Dublin)–City Campus, Kevin Street, Dublin 2, Ireland; (S.M.); (G.A.W.)
| | - Gwilym A. Williams
- School of Biological and Health Sciences, Technological University Dublin (TU Dublin)–City Campus, Kevin Street, Dublin 2, Ireland; (S.M.); (G.A.W.)
| | - Maria Hayes
- The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
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Diez-Sánchez E, Martínez A, Rodrigo D, Quiles A, Hernando I. Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace. Foods 2020; 9:E405. [PMID: 32244662 DOI: 10.3390/foods9040405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 03/06/2020] [Indexed: 11/23/2022] Open
Abstract
High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.
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Porto-Fett ACS, Jackson-Davis A, Kassama LS, Daniel M, Oliver M, Jung Y, Luchansky JB. Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms 2020; 8:microorganisms8030360. [PMID: 32138184 PMCID: PMC7142488 DOI: 10.3390/microorganisms8030360] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 02/03/2020] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 11/16/2022] Open
Abstract
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.
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Affiliation(s)
- Anna C. S. Porto-Fett
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
- Correspondence: ; Tel.: +1-215-836-3762
| | - Armitra Jackson-Davis
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Lamin S. Kassama
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Marciauna Daniel
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Michelle Oliver
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - YangJin Jung
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
| | - John B. Luchansky
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
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Tsikrika K, O'Brien N, Rai DK. The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars. Foods 2019; 8:E517. [PMID: 31635033 PMCID: PMC6835228 DOI: 10.3390/foods8100517] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/10/2019] [Accepted: 10/17/2019] [Indexed: 11/16/2022] Open
Abstract
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.
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Affiliation(s)
- Konstantina Tsikrika
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
| | - Nora O'Brien
- School of Food & Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland.
| | - Dilip K Rai
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
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Wesolowska, Brys, Barbarska, Strom, Szymanska-majchrzak, Karzel, Pawlikowska, Zielinska, Hamulka, Oledzka. Lipid Profile, Lipase Bioactivity, and Lipophilic Antioxidant Content in High Pressure Processed Donor Human Milk. Nutrients 2019; 11:1972. [PMID: 31438647 PMCID: PMC6770840 DOI: 10.3390/nu11091972] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/15/2019] [Accepted: 08/17/2019] [Indexed: 12/31/2022] Open
Abstract
Human milk fat plays an essential role as the source of energy and cell function regulator; therefore, the preservation of unique human milk donors’ lipid composition is of fundamental importance. To compare the effects of high pressure processing (HPP) and holder pasteurization on lipidome, human milk was processed at 62.5 °C for 30 min and at five variants of HPP from 450 MPa to 600 MPa, respectively. Lipase activity was estimated with QuantiChrom™ assay. Fatty acid composition was determined with the gas chromatographic technique, and free fatty acids content by titration with 0.1 M KOH. The positional distribution of fatty acid in triacylglycerols was performed. The oxidative induction time was obtained from the pressure differential scanning calorimetry. Carotenoids in human milk were measured by liquid chromatography. Bile salt stimulated lipase was completely eliminated by holder pasteurization, decreased at 600 MPa, and remained intact at 200 + 400 MPa; 450 MPa. The fatty acid composition and structure of human milk fat triacylglycerols were unchanged. The lipids of human milk after holder pasteurization had the lowest content of free fatty acids and the shortest induction time compared with samples after HPP. HPP slightly changed the β-carotene and lycopene levels, whereas the lutein level was decreased by 40.0% up to 60.2%, compared with 15.8% after the holder pasteurization.
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Brannan RG, Faik A, Goelz R, Pattathil S. Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw ( Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage. FOOD SCI TECHNOL INT 2019; 25:711-722. [PMID: 31291761 DOI: 10.1177/1082013219856769] [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] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research explores the cell wall composition and polyphenol oxidase activity of two pawpaw (Asimina triloba) fruit varieties, Susquehanna and Green River Belle, that were subjected to high pressure processing and 45 days of refrigerated storage. We hypothesize that high pressure processing may inhibit enzymatic action responsible for pawpaw's deleterious postharvest tissue softening and browning. Glycome profiling uses mAb groupings that recognize 19 groups of glycan epitopes present in most major classes of cell wall glycans and was used to determine cell wall composition. Results show that both varieties have typical type I primary cell walls of flowering dicots. However, differences in the fine cell wall structure between the varieties can be inferred and the varieties behaved differently during refrigerated storage, likely indicating of a difference in cell wall-modifying enzymes present in the primary cell walls. High pressure processing treatment does not seem to be effective at eliminating polyphenol oxidase activity.
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Affiliation(s)
- Robert G Brannan
- 1 School of Applied Health Sciences and Wellness, Ohio University, Athens, USA
| | - Ahmed Faik
- 2 Environmental and Plant Biology, Ohio University, Athens, USA
| | - Ryan Goelz
- 3 Complex Carbohydrate Research Center, University of Georgia, Athens, USA
| | - Sivakumar Pattathil
- 3 Complex Carbohydrate Research Center, University of Georgia, Athens, USA.,4 Mascoma LLC (Lallemand Inc.), Lebanon, New Hampshire, USA
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Wesolowska A, Sinkiewicz-Darol E, Barbarska O, Bernatowicz-Lojko U, Borszewska-Kornacka MK, van Goudoever JB. Innovative Techniques of Processing Human Milk to Preserve Key Components. Nutrients 2019; 11:E1169. [PMID: 31137691 PMCID: PMC6566440 DOI: 10.3390/nu11051169] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/15/2019] [Accepted: 05/20/2019] [Indexed: 12/25/2022] Open
Abstract
Human milk not only contains all nutritional elements that an infant requires, but is also the source of components whose regulatory role was confirmed by demonstrating health-related deficiencies in formula-fed children. A human milk diet is especially important for premature babies in the neonatal intensive care unit (NICU). In cases where breastfeeding is not possible and the mother's own milk is insufficient in volume, the most preferred food is pasteurized donor milk. The number of human milk banks has increased recently but their technical infrastructure is continuously developing. Heat treatment at a low temperature and long time, also known as holder pasteurization (62.5 °C, 30 min), is the most widespread method of human milk processing, whose effects on the quality of donor milk is well documented. Holder pasteurization destroys vegetative forms of bacteria and most viruses including human immunodeficiency virus (HIV) herpes and cytomegalovirus (CMV). The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk. The aim of the study was for a comprehensive comparison of currently tested methods of improving the preservation stage. Innovative techniques of milk processing should minimize the risk of milk-borne infections and preserve the bioactivity of this complex biological fluid better than the holder method. In the present paper, the most promising thermal pasteurization condition (72 °C-75 °C,) and a few non-thermal processes were discussed (high pressure processing, microwave irradiation). This narrative review presents an overview of methods of human milk preservation that have been explored to improve the safety and quality of donor milk.
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Affiliation(s)
- Aleksandra Wesolowska
- Laboratory of Human Milk and Lactation Research at Regional Human Milk Bank in Holy Hospital, Medical University of Warsaw, Department of Neonatology, 63A Zwirki i Wigury St., 02-091 Warsaw, Poland.
| | - Elena Sinkiewicz-Darol
- Human Milk Bank, Ludwik Rydygier' Provincial Polyclinical Hospital in Torun, Torun, 53-59 St. Jozef St., 87-100 Torun, Poland.
| | - Olga Barbarska
- Laboratory of Human Milk and Lactation Research at Regional Human Milk Bank in Holy Hospital, Medical University of Warsaw, Department of Neonatology, 63A Zwirki i Wigury St., 02-091 Warsaw, Poland.
| | - Urszula Bernatowicz-Lojko
- Human Milk Bank, Ludwik Rydygier' Provincial Polyclinical Hospital in Torun, Torun, 53-59 St. Jozef St., 87-100 Torun, Poland.
| | | | - Johannes B van Goudoever
- Department of Pediatrics, Emma Children's Hospital, Amsterdam UMC, Vrije Universiteit Amsterdam, P.O. Box 7057, 1007 MB Amsterdam, The Netherlands.
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Sreedevi P, Jayachandran LE, Rao PS. Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum). J Sci Food Agric 2019; 99:2365-2374. [PMID: 30353562 DOI: 10.1002/jsfa.9443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [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: 06/27/2018] [Revised: 10/01/2018] [Accepted: 10/18/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 °C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness. RESULTS A maximum PPO inactivation of 98% was achieved at 600 MPa/60 °C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 °C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R2 and reduced χ2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, β = 1 (log linear) and β ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (Ea ) and activation volume (Va ), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating Ea and Va . CONCLUSIONS Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pandraju Sreedevi
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Lakshmi E Jayachandran
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
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Sun Y, Yao J, Zhang L, Chen F, Hu X, Zhang Y. New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing. FOOD SCI TECHNOL INT 2019; 25:337-346. [PMID: 30674204 DOI: 10.1177/1082013219825989] [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] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p < 0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300 MPa, in contrast to a remarkable increase at 500 MPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300 MPa, but covered the full cell surface at 500 MPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300 MPa.
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Affiliation(s)
- Yaxin Sun
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Jia Yao
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Liang Zhang
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Fang Chen
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Xiaosong Hu
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Yan Zhang
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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Teixeira JS, Repková L, Gänzle MG, McMullen LM. Effect of Pressure, Reconstituted RTE Meat Microbiota, and Antimicrobials on Survival and Post-pressure Growth of Listeria monocytogenes on Ham. Front Microbiol 2018; 9:1979. [PMID: 30210467 PMCID: PMC6119701 DOI: 10.3389/fmicb.2018.01979] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [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: 01/02/2018] [Accepted: 08/06/2018] [Indexed: 01/19/2023] Open
Abstract
Pressure treatment of ready-to-eat (RTE) meats extends the shelf life and reduces risks associated with Listeria monocytogenes. However, pressure reduces numbers of Listeria on ham by less than 5 log (CFU/g) and pressure effects on other meat microbiota are poorly documented. This study investigated the impact of pressure and RTE meat microbiota, with or without nisin and rosemary oil, on survival of Listeria after refrigerated storage. Ham was inoculated with a 5-strain cocktail of L. monocytogenes alone or with a cocktail of RTE meat microbiota consisting of Brochothrix thermosphacta, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Lactobacillussakei. Products were treated at 500 MPa at 5°C for 1 or 3 min, with or without rosemary extract or nisin. Surviving cells were differentially enumerated after pressure treatment and after 4 weeks of refrigerated storage. After 4 weeks of storage, products were also analyzed by high throughput sequencing of 16S rRNA amplicons. Pressure treatment reduced counts of Listeria by 1 to 2 log (CFU/g); inactivation of RTE meat microbiota was comparable. Counts of Listeria increased by 1–3 log (CFU/g) during refrigerated storage. RTE meat microbiota did not influence pressure inactivation of Listeria but prevented growth of Listeria during refrigerated storage. Rosemary extract did not influence bacterial inactivation or growth. The combination of nisin with pressure treatment for 3 min reduced counts of Listeria and meat microbiota by >5 log (CFU/g); after 4 weeks of storage, counts were below the detection limit. In conclusion, pressure alone does not eliminate Listeria or other microbiota on RTE ham; however, the presence of non-pathogenic microbiota prevents growth of Listeria on pressure treated ham and has a decisive influence on post-pressure survival and growth.
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Affiliation(s)
- Januana S Teixeira
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lenka Repková
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lynn M McMullen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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Huang CY, Sheen S, Sommers C, Sheen LY. Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat. Front Microbiol 2018; 9:1871. [PMID: 30154776 PMCID: PMC6102346 DOI: 10.3389/fmicb.2018.01871] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [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: 01/16/2018] [Accepted: 07/25/2018] [Indexed: 12/30/2022] Open
Abstract
Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in meat and poultry. We investigated the use of non-thermal high pressure processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in ground chicken meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors × 2 levels) was used to facilitate and evaluate the effect of pressure (250–350 MPa), operation temperature (−15–4°C), AITC concentration (0.05–0.15%, w/w), and pressure-holding time (10–20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless non-linear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g., a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g., pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250–350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in ground chicken meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
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Affiliation(s)
- Chi-Yun Huang
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.,Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Christopher Sommers
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, United States
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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47
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Allison A, Daniels E, Chowdhury S, Fouladkhah A. Effects of Elevated Hydrostatic Pressure against Mesophilic Background Microflora and Habituated Salmonella Serovars in Orange Juice. Microorganisms 2018. [PMID: 29522454 PMCID: PMC5874637 DOI: 10.3390/microorganisms6010023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [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] [Indexed: 12/05/2022] Open
Abstract
With recent improvements in the commercial feasibility of high pressure pasteurization units, the technology is gaining rapid acceptability across various sectors of food manufacturing, thus requiring extensive validation studies for effective adoption. Various times (1 min to 10 min) and intensity levels (0 MPa to 380 MPa) of elevated hydrostatic pressure were investigated for decontamination of mesophilic background microflora and inoculated Salmonella in orange juice. Results were analyzed by GLM procedure of SAS using Tukey- and Dunnett-adjusted ANOVA, additionally the Kmax and D-values were calculated using best-fitted (maximum R2) model obtained by GInaFit software. At 380 MPa, for treatments of 1 min to 10 min, D-value of 1.35, and inactivation Kmax of 3.34 were observed for Salmonella serovars. D-values were 5.90 and 14.68 for treatments of 241 MPa and 103 MPa, respectively. Up to 1.01 and >7.22 log CFU/mL reductions (p < 0.05) of habituated Salmonella serovars at planktonic stages were achieved using application of pressure at 380 MPa for 1 min and 10 min, respectively. Mesophilic background microflora counts were reduced (p < 0.05) by 1.68 to 5.29 log CFU/mL after treatment at 380 MPa for 1 min and 10 min, respectively. Treatments below two minutes were less efficacious (p ≥ 0.05) against the pathogen and background microflora, in vast majority of time and pressure combinations.
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Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Edward Daniels
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Shahid Chowdhury
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA.
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48
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Sheen S, Huang CY, Ramos R, Chien SY, Scullen OJ, Sommers C. Lethality Prediction for Escherichia Coli O157:H7 and Uropathogenic E. coli in Ground Chicken Treated with High Pressure Processing and Trans-Cinnamaldehyde. J Food Sci 2018; 83:740-749. [PMID: 29411883 DOI: 10.1111/1750-3841.14059] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [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: 09/11/2017] [Revised: 11/28/2017] [Accepted: 01/03/2018] [Indexed: 01/09/2023]
Abstract
UNLABELLED Pathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E. coli O157:H7 to UPEC in chicken meat under the stresses of high hydrostatic Pressure (HHP, also known as HPP-high pressure processing) and trans-cinnamaldehyde (an essential oil) was investigated and compared. UPEC was found slightly less resistant than O157:H7 in our test parameter ranges. With the addition of trans-cinnamaldehyde as an antimicrobial to meat, HPP lethality enhanced both O157:H7 and UPEC inactivation. To facilitate the predictive model development, a central composite design (CCD) was used to assess the 3-parameter effects, that is, pressure (300 to 400 MPa), trans-cinnamaldehyde dose (0.2 to 0.5%, w/w), and pressure-holding time (15 to 25 min), on the inactivation of E. coli O157:H7 and UPEC in ground chicken. Linear models were developed to estimate the lethality of E. coli O157:H7 (R2 = 0.86) and UPEC (R2 = 0.85), as well as dimensionless nonlinear models. All models were validated with data obtained from separated CCD combinations. Because linear models of O157:H7 and UPEC had similar R2 and the significant lethality difference of CCD points was only 9 in 20; all data were combined to generate models to include both O157:H7 and UPEC. The results provide useful information/tool to predict how pathogenic E. coli may survive HPP in the presence of trans-cinnamaldehyde and to achieve a great than 5 log CFU/g reduction in chicken meat. The models may be used for process optimization, product development and to assist the microbial risk assessment. PRACTICAL APPLICATION The study provided an effective means to reduce the high hydrostatic pressure level with incorporation of antimicrobial compound to achieve a 5-log reduction of pathogenic E. coli without damaging the raw meat quality. The developed models may be used to predict the high pressure processing lethality (and process optimization), product development (ingredient selection), and to assist the microbial risk assessment.
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Affiliation(s)
- Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Wyndmoor, PA 19038, U.S.A
| | - Chi-Yun Huang
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Wyndmoor, PA 19038, U.S.A
- Inst. of Food Science and Technology, Natl. Taiwan Univ., Taiwan
| | - Rommel Ramos
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Wyndmoor, PA 19038, U.S.A
| | - Shih-Yung Chien
- Inst. of Food Science and Technology, Natl. Taiwan Univ., Taiwan
| | - O Joseph Scullen
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Wyndmoor, PA 19038, U.S.A
| | - Christopher Sommers
- Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Wyndmoor, PA 19038, U.S.A
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49
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Malinowska-Pańczyk E, Kołodziejska I. The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat. Food Technol Biotechnol 2017; 55:405-412. [PMID: 29089854 DOI: 10.17113/ftb.55.03.17.4873] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of the present work is to examine the influence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofibrillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fish. The solubility of proteins from myofibrils of cod and salmon meat suspended in 100 mM KCl solution increased after treating the samples with pressure above 60 MPa. The results of SDS- -PAGE analysis showed that under these conditions two myosin light chains, tropomyosin and troponin T were released from myofibrils. The solubility of proteins in 0.9 M NaCl solution of washed fish meat after pressure treatment at 60 MPa and -5 °C decreased to about 80-90% and at 193 MPa and -20 °C to 60%. Pressurization of cod meat decreased only slightly the solubility of proteins in SDS and urea solution and the solubility of salmon meat was similar to that in the unpressurized sample. There were no differences in the electrophoretic pattern of proteins from untreated and pressurized cod and salmon meat in the range of 60 to 193 MPa and -5 to -20 °C. The pressure treatment of washed salmon and cod meat at a temperature below 0 °C induced gelation; on the other hand, hardness of gels was lower by 28 and 26%, respectively, than that of gels formed by heating. The salmon and cod gels pressurized at 193 MPa and -20 °C and then heated were much harder than only pressurized or heated gels.
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Affiliation(s)
- Edyta Malinowska-Pańczyk
- Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty,
Gdansk University of Technology, G. Narutowicza 11/12, PL-80-233 Gdańsk, Poland
| | - Ilona Kołodziejska
- Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty,
Gdansk University of Technology, G. Narutowicza 11/12, PL-80-233 Gdańsk, Poland
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50
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Pavli F, Kovaiou I, Apostolakopoulou G, Kapetanakou A, Skandamis P, Nychas GJE, Tassou C, Chorianopoulos N. Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing. Int J Mol Sci 2017; 18:E1867. [PMID: 28850093 PMCID: PMC5618516 DOI: 10.3390/ijms18091867] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [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: 07/22/2017] [Revised: 08/20/2017] [Accepted: 08/24/2017] [Indexed: 11/16/2022] Open
Abstract
The aim of the present work was to evaluate the efficacy of Na-alginate edible films as vehicles for delivering probiotic bacteria to sliced ham with or without pretreatment using high pressure processing (HPP). Three strains of probiotic bacteria were incorporated in Na-alginate forming solution. Ham slices (with or without pretreatment using HPP at 500 MPa for 2 min) were packed under vacuum in contact with the films and then stored at 4, 8 and 12 °C for 66, 47 and 40 days, respectively. Microbiological analysis was performed in parallel with pH and color measurements. Sensory characteristics were assessed, while the presence and the relative abundance of each probiotic strain during storage was evaluated using pulsed field gel electrophoresis. In ham slices without HPP treatment, probiotic bacteria were enumerated above 10⁶ CFU/g during storage at all temperatures. Same results were obtained in cases of HPP treated samples, but pH measurements showed differences with the latter ones exhibiting higher values. Sensory evaluation revealed that probiotic samples had a more acidic taste and odor than the control ones, however these characteristics were markedly compromised in samples treated with HPP. Overall, the results of the study are promising since probiotic bacteria were successfully delivered in the products by edible films regardless of the HPP treatment.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Ioanna Kovaiou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Georgia Apostolakopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Anastasia Kapetanakou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
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