Article
Biotechnology & Applied Microbiology
Jie Zhan, Jun Qiao, Xiaoyuan Wang
Summary: The study found that the rpoS gene of Cronobacter sakazakii is involved in environmental stress resistance, affecting membrane formation, auto-aggregation, motility, acid resistance, and hyperosmotic resistance of the bacteria. Transcriptional analysis also showed differential expression of resistance-related genes and changes in metabolic pathways.
Article
Agriculture, Dairy & Animal Science
Hui Li, Yi Zhao, Jingjing Zhang, Wen Li, Qixiu You, Xianxiang Zeng, Hengyi Xu
Summary: This study investigated the effects of silver nanoparticles (AgNP) on the environmental tolerance and biofilm formation of Cronobacter sakazakii. The results showed that AgNP significantly reduced the survival rate of C. sakazakii under environmental stress conditions, inhibited biofilm formation, and downregulated the expression of genes related to stress tolerance. AgNP also inhibited ATP production and biofilm formation in C. sakazakii cells.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Zhanwen Zheng, Yawen Xie, Sheng Ma, Junhong Tu, Jiahui Li, Sen Liang, Yunfeng Xu, Chao Shi
Summary: The study demonstrated that 405-nm LED light effectively inactivated C. sakazakii in PIF, reducing its tolerance to various environmental stressors. LED illumination also downregulated the transcription levels of tolerance-associated genes and caused damage to bacterial cell membranes. This suggests the potential of 405-nm LED technology in preventing and controlling pathogens in food processing and storage environments.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Manman Zhao, Wei Zhao, Li Li
Summary: This study investigates the mechanisms of PEF-induced microbial inactivation and sublethal damage. Combining PEF with mild heat treatment can enhance the bactericidal effect of PEF. Heat shock proteins play an important role in this process, and knocking out specific heat shock proteins can reduce sublethal cells and increase inactivation rate.
Article
Biochemistry & Molecular Biology
Jie Zhan, Xin Tan, Xiaoyuan Wang
Summary: The study investigated the role of stringent starvation protein A (SspA) in stress tolerance of Cronobacter sakazakii BAA894. Results showed that knockout of sspA affected the bacterium's tolerance to various stress factors, providing insight into its pathogenicity and stress response mechanisms. Transcriptional analysis revealed significant gene expression changes in the mutant strain, contributing to a better understanding of how SspA influences stress tolerance in C. sakazakii BAA894.
CANADIAN JOURNAL OF MICROBIOLOGY
(2021)
Review
Food Science & Technology
Rajni Chauhan, Ben D. Tall, Gopal Gopinath, Wamik Azmi, Gunjan Goel
Summary: This article reviews the factors and strategies responsible for the survival and persistence of Cronobacter sakazakii in powdered infant formula (PIF), focusing on thermal resistance, antibiotic or antimicrobial resistance, virulence potential, and stress-associated gene expression. This pathogen poses a high risk to neonates and its ability to survive in low-moisture foods is influenced by intrinsic and extrinsic factors.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Leire Astrain-Redin, Javier Raso, Ignacio Alvarez, Bente Kirkhus, Ane Meisland, Grethe Iren A. Borge, Guillermo Cebrian
Summary: This study explored the effect of PEF-ohmic treatment on blanching of carrots. It was found that the best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 degrees C. The blanching time was reduced by 60% without negatively affecting the texture of the carrots and slightly increasing the bioaccessibility of 0-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Physical
Lei Chen, Jin-Tao Ren, Zhong-Yong Yuan
Summary: In recent years, there has been a growing interest in utilizing advanced photo-/electrocatalysts for efficient energy conversion and environmental remediation. The construction of internal electric fields has emerged as a promising technique for enhancing various catalytic processes. This review provides a comprehensive overview of the latest advances in constructing internal electric fields and their impact on photo(electro)catalytic and electrocatalytic activity, as well as their potential applications in energy and environmental fields.
ADVANCED ENERGY MATERIALS
(2023)
Article
Food Science & Technology
Alberto Navarro, Maria-Victoria Ruiz-Mendez, Carlos Sanz, Melchor Martinez, Duarte Rego, Ana G. Perez
Summary: The use of pulsed electric fields technology in olive oil extraction can significantly increase oil yield and extraction efficiency, as well as enhance the phenolic and volatile compound content in olive oil. PEF treatment does not affect the physicochemical parameters and tocopherol content of olive oil, and sensory evaluation shows that PEF-extracted oils have better taste.
Article
Food Science & Technology
Rock-Seth Agoua, Laurent Bazinet, Eugene Vorobiev, Nabil Grimi, Sergey Mikhaylin
Summary: This study investigated the impact of green high-voltage electrical treatments on the functional properties of beta-lactoglobulin. The results showed that pretreated samples had increased emulsifying capacity and stability, improved foaming stability, and reduced hygroscopicity.
Review
Food Science & Technology
Jun Xi, Zongming Li, Yang Fan
Summary: PEF continuous extraction is a novel extraction technology that shows great potential in extracting active ingredients from food-processing wastes with high efficiency and low temperature. Compared to traditional methods, this technology has many remarkable potential applications in the food-processing industries.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
J. M. Martinez, V. Abad, J. Quilez, J. Raso, G. Cebrian, I. Alvarez-Lanzarote
Summary: The burden of food-borne parasites on public health is underestimated and the relative importance of different transmission routes is not completely known, resulting in their inadequate control in food. Pulsed Electric Field (PEF) technology has the potential to effectively inactivate food-borne parasites without affecting food quality, providing an alternative to traditional freezing processes. Further research and collaborations across diverse fields are needed for the industrial implementation of PEF.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
V Andreou, G. Dimopoulos, T. Tsonas, A. Katsimichas, A. Limnaios, G. Katsaros, P. Taoukis
Summary: The study evaluated the potential of Pulsed Electric Field for improving the drying rates of zucchini tissues and reducing oil content in fried products, while maintaining desirable color. PEF treatment at low temperatures significantly increased effective moisture diffusivity and led to energy savings in drying process.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Polymer Science
Mai El-Kaliuoby, Motaz Amer, Nader Shehata
Summary: The combination of nano-chitosan and exposure to a pulsed electric field showed a maximum antibacterial synergistic effect against P. aeruginosa compared to using each one alone. The exposure influenced bacteria membrane charge distribution, allowing more chitosan to anchor the surface and enter inside the cell, leading to high enzymatic levels and cell membrane disintegration. This synergistic antibacterial effect was most pronounced against P. aeruginosa. Further research is needed to evaluate the combination against different bacteria types for general conclusive results.
Review
Food Science & Technology
Azizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Noranizan Mohd Adzahan, Rai Naveed Arshad, Rana Muhammad Aadil
Summary: Consumers are interested in products that have health benefits, and milk stability and integrity are key factors in dairy product quality. Milk contains nutrients that have various physiological functions in the human body. The effects of pulsed electric fields (PEF) on milk have been extensively studied, mainly focused on inactivating microbes and enzymes for preservation purposes. However, the impact of PEF on milk macro- and micronutrients is not well understood and is important for the functionality and stability of milk and dairy products. This review provides detailed information on PEF, its inactivation mechanism, and its effects on milk nutrients. It also discusses the limitations and future prospects of commercializing and implementing PEF in the food industry.
Article
Acoustics
L. Astrain-Redin, J. Abad, A. Rieder, B. Kirkhus, J. Raso, G. Cebrian, I. Alvarez
Summary: Ultrasounds can accelerate the freezing process, with the optimal effect observed at a net sonication time of 37%. Ultrasound-assisted freezing does not affect the water holding capacity and protein digestibility of chicken breast samples, but further studies on the quality of frozen products are needed.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Geany Targino de Souza Pedrosa, Tatiana Colombo Pimentel, Mohsen Gavahian, Lorena Lucena de Medeiros, Rafael Pagan, Marciane Magnani
Summary: Essential oils and emerging technologies can be combined to improve food safety and quality, with attention to the type of microorganism, intensity of processing parameters, type and concentration of essential oils, and composition of foods. Synergistic effects between essential oils and emerging technologies have been reported in many cases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Maria Jesus Serrano, Luis Mata, Diego Garcia-Gonzalo, Alejandra Anton, Pedro Razquin, Santiago Condon, Rafael Pagan
Summary: The study evaluated the Explorer (R)-Blood test as an alternative method for detecting antibiotic residues in meat, demonstrating its high accuracy and suitability as an alternative to conventional post mortem screening methods.
Article
Biotechnology & Applied Microbiology
Silvia Guillen, Guillermo Cebrian
Summary: This study investigated the growth rates of Salmonella Enteritidis in liquid whole egg and found that it is dependent on the initial inoculum dose and the thermal history of the egg product. The addition of egg-white antimicrobial proteins, iron, or siderophores to the egg samples influenced the growth of Salmonella in different ways. The availability of iron was found to be a major factor determining the fitness of Salmonella cells in liquid whole egg.
Article
Food Science & Technology
Silvia Guillen, Maria Marcen, Ester Fau, Pilar Manas, Guillermo Cebrian
Summary: This study aimed to investigate the growth rates, virulence, and other phenotypic characteristics of 23 Salmonella strains belonging to different serovars. The results showed significant differences among the strains in terms of growth rates, virulence, and biofilm-forming ability. However, there was no clear association between stress resistance and growth ability, biofilm formation ability (except for acid stress), or antibiotic resistance.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
L. Astrain-Redin, J. Moya, M. Alejandre, E. Beitia, J. Raso, B. Calvo, G. Cebrian, I Alvarez
Summary: The study showed that regulating the electrode temperature can reduce temperature differences, increase the uniformity of heat treatment, and improve microbial inactivation effectiveness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Laura Botello-Morte, Marta Moniente, Yolanda Gil-Ramirez, Raquel Virto, Diego Garcia-Gonzalo, Rafael Pagan
Summary: The study found that commercial cheeses contain high levels of histamine, which can be harmful to consumers. The main histamine producing bacteria were identified as Lentilactobacillus parabuchneri and Tetragenococcus halophilus. Improvements in hygienic manufacturing practices or thermal treatments may be considered to prevent histamine accumulation in cheeses during ripening.
Article
Biotechnology & Applied Microbiology
V Ruiz, R. Alonso, P. Manas, S. Condon, S. Condon-Abanto
Summary: Deviation from linearity in survival curves is common during heat treatment, which may lead to underestimation of thermal treatment effectiveness. Factors such as sporulation temperature and treatment media pH impact the shoulder length of survival curves. Regardless of sporulation temperature and pH, spore suspensions exhibit shoulder phenomena with duration affected by treatment temperature. The relationship between shoulder length and D-T values remains consistent at all pH levels for spores produced at optimal sporulation temperature.
Review
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Rafael Pagan, Ignacio Ontanon
Summary: This article provides an overview of the analytical methods for determining biogenic amines in dairy products, highlighting the latest and most promising advances in this field. By summarizing the analytical techniques and listing the required sample pretreatments, it serves as a helpful guideline for beginners in choosing the best option for determining biogenic amines in dairy products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Daniel Berdejo, Elisa Gayan, Elisa Pagan, Natalia Merino, Raul Campillo, Rafael Pagan, Diego Garcia-Gonzalo
Summary: This study evaluated the occurrence of genetic resistant variants in Listeria monocytogenes exposed to carvacrol. Results showed an increase in carvacrol resistance in the selected variants, along with cross-resistance to heat and ampicillin. Whole-genome sequencing identified specific mutations that may contribute to the increased resistance. These findings provide important insights into the mode of action of carvacrol and the emergence of genetic resistant variants.
Article
Food Science & Technology
Vanesa Abad, Marta Alejandre, Elena Hernandez-Fernandez, Javier Raso, Guillermo Cebrian, Ignacio Alvarez-Lanzarote
Summary: Larvae of the Anisakidae family can cause parasitic infections in humans through fish consumption. Methods for inactivating and eliminating these larvae need to be established, especially for raw or insufficiently treated fish products. This study evaluates the efficacy of pulsed electric fields (PEF) in inactivating Anisakis larvae and shows that PEF can be an alternative to traditional freezing processes for parasite inactivation.
Article
Food Science & Technology
Leire Astrain-Redin, Javier Raso, Ignacio Alvarez, Bente Kirkhus, Ane Meisland, Grethe Iren A. Borge, Guillermo Cebrian
Summary: This study explored the effect of PEF-ohmic treatment on blanching of carrots. It was found that the best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 degrees C. The blanching time was reduced by 60% without negatively affecting the texture of the carrots and slightly increasing the bioaccessibility of 0-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Natalia Merino, Daniel Berdejo, Elisa Pagan, Claire Girard, Sylvain Kerros, Eleonora Spinozzi, Rafael Pagan, Diego Garcia-Gonzalo
Summary: Essential oils have emerged as potential alternatives to antibiotics, but concerns have been raised about the potential emergence of resistant variants to essential oils. This study assessed the emergence of resistant variants in E. coli and S. enterica Typhimurium after exposure to commercial essential oils and antibiotics. The results showed that resistant variants isolated from evolution assays with antibiotics exhibited increased resistance compared to those from evolution assays with commercial essential oils.
Article
Food Science & Technology
Maria Jesus Serrano, Luis Mata, Silvia Pellicer, Isabel Segura-Gil, Pedro Razquin, Rafael Pagan
Summary: A new lateral flow immunoassay test was developed for the detection of fluoroquinolones in blood and meat samples. The test was able to detect most authorized fluoroquinolones at the Maximum Residue Limits set in the European Union for meat. This technique is proposed as an automated, sensitive, specific, rapid, and robust tool for the management of fluoroquinolone residues in all stages of meat production.
Article
Biochemistry & Molecular Biology
Bogdan Goranov, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Summary: The study found that chocolate mousse can serve as a good medium for delivering probiotic bacteria and inhibiting the growth of foodborne pathogens.
