Article
Food Science & Technology
Ruiling Lv, Donghong Liu, Jianwei Zhou
Summary: Thermal processing is the dominant technology in the food industry, but it can damage the sensory, nutritional, and functional components of food. Non-thermal processing techniques, especially those targeting spores, have gained increasing interest. Some non-thermal techniques such as ultrasound and ultraviolet radiation have synergistic effects and are commonly used as hurdle technologies.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Soo-Hwan Kim, Sang-Hyun Park, Dong-Hyun Kang
Summary: In this study, a superheated steam (SHS) system was used to inactivate Bacillus cereus endospores on black pepper. Continuous and pulsed treatments were compared for their sporicidal effects and analyzed for their inactivation mechanisms. Pulsed SHS treatment at higher temperatures and shorter duty ratios showed higher microbicidal effects. The inactivation mechanisms were determined by measuring inner membrane damage, intracellular enzyme activities, and DNA integrity. Pulsed treatment accelerated enzyme inactivation prior to inner membrane damage, while both pulsed and continuous treatments resulted in reduced DNA integrity. These findings provide insights for the sterilization of black pepper in the food industry using SHS treatment.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Fatima Fekraoui, Eric Ferret, Nathalie Paniel, Olivia Auvy, Clara Chamontin, Stephane Andre, Helene Simonin, Jean-Marie Perrier-Cornet
Summary: This study investigated the advantage of using high pressure cycling treatment compared to continuous high pressure treatment for the inactivation of bacterial spores. It was found that pressure cycling significantly reduced the number of viable spores, especially when faster compression and decompression rates were applied. However, the inactivation ratio was more correlated with cumulative exposure time to pressure rather than the cycling process effect.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Food Science & Technology
Alessia I. Delbruck, Yifan Zhang, Rosa Heydenreich, Alexander Mathys
Summary: Spore-forming bacteria are resistant to stress conditions due to their ability to form highly resistant dormant spores, which can survive adverse environmental conditions and decontamination processes. Pressure-mediated spore germination is heterogeneous, with some spores germinating rapidly while others exhibit slow or no germination. Understanding the mechanisms of HP-mediated germination is crucial for the successful implementation of germination-inactivation strategies in food industry applications.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Zixian Zhao, Jiaqi Wang, Caihong Li, Yuanke Zhang, Xiangyu Sun, Tingting Ma, Qian Ge
Summary: This study compared different processing methods for Yan 73 grape juice and found that thermal pasteurization had the best effect on the physicochemical properties and pigment content of the juice.
Article
Food Science & Technology
Rosa Heydenreich, Alessia I. Delbruck, Alexander Mathys
Summary: High pressure processing has the potential to inactivate bacterial spores with minimal thermal input. This study used flow cytometry to explore the physiological state of high pressure treated spores, and found that post-treatment conditions significantly influenced the spores' physiological state.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Shuang Lu, Kai Na, Yuanrong Li, Li Zhang, Ying Fang, Xiaohua Guo
Summary: This review discusses the metabolites produced by probiotic Bacillus during germination and sporulation in the gastrointestinal tract, as well as the possible processes affecting intestinal homeostasis. The functional mechanisms of probiotic Bacillus are specifically associated with their oxygen-capturing capability, production of antimicrobials, exoenzymes, competence and sporulation factors (CSF), exopolysaccharides, lactic acid, and cell components. The information provided in this review will guide the screening of potential Bacillus strains for probiotics and their application in nutrition research, and promote further research on Bacillus-derived functional metabolites in human nutrition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Maximilian Gratz, Robert Sevenich, Thomas Hoppe, Felix Schottroff, Nevena Vlaskovic, Beverly Belkova, Lucie Chytilova, Maria Filatova, Michal Stupak, Jana Hajslova, Cornelia Rauh, Henry Jaeger
Summary: The study compared the effectiveness of pressure-enhanced sterilization and ohmic heating techniques in carrot-based purees, finding that these technologies offer better retention of texture, color, and carotenoids compared to traditional thermal processing, while also reducing the formation of toxic processing contaminants.
FRONTIERS IN NUTRITION
(2021)
Article
Microbiology
Jingyu Li, Yaxin Sun, Fang Chen, Xiaosong Hu, Li Dong
Summary: The study screened endogenous germinants from microorganisms and found that the supernatants from Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae cultures exhibited higher germination rates on Bacillus subtilis spores compared to Lactiplantibacillus plantarum and Streptococcus thermophilus. The induction effects were concentration-dependent, and microbial supernatants, when combined with pressure and temperature, were effective in spore inactivation. This suggests that microbial supernatants may include agents that induce spore germination and could be used for spore inactivation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yaru Pang, Ruobin Wu, Tianlin Cui, Zequn Zhang, Li Dong, Fang Chen, Xiaosong Hu
Summary: This study investigated a method of Bacillus subtilis spore inactivation using high pressure, moderate temperature, and the addition of antimicrobial peptide LK. The spores showed cortex hydrolysis and inner membrane damage, leading to a significant reduction in spore counts. Proteomics analysis revealed that the treatment induced changes in the abundance of specific proteins involved in genetic information processing, metabolism, cellular processes, and environmental information processing.
Review
Food Science & Technology
Alexander Govaris, Andreana Pexara
Summary: High-pressure processing (HPP) is an innovative non-thermal food preservation method that can effectively inactivate foodborne viruses with minimal impact on the physicochemical and sensory properties of foods. It has been found to be particularly effective in high-risk foods such as shellfish and vegetables.
Review
Biotechnology & Applied Microbiology
Anne Mai-Prochnow, Renwu Zhou, Tianqi Zhang, Kostya (Ken) Ostrikov, Sudarsan Mugunthan, Scott A. Rice, Patrick J. Cullen
Summary: Biofilms have characteristics that make them difficult to eliminate, despite efforts to improve their removal. Cold plasma-generated plasma-activated water may be an effective method for biofilm elimination, but the precise mode of action is still under debate.
NPJ BIOFILMS AND MICROBIOMES
(2021)
Article
Food Science & Technology
Dong Liang, Xu Wang, Xiaomeng Wu, Xiaojun Liao, Fang Chen, Xiaosong Hu
Summary: This study investigated the combined treatment of HPP, moderate temperature, and PGF for spore inactivation, revealing a strong synergistic effect and proposing a probable inactivation mechanism. It was concluded that this novel processing method could be an alternative for achieving commercial sterilization in the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Marcel H. Zwietering, Alberto Garre, Heidy M. W. den Besten
Summary: This article discusses the use of decimal reduction times (D-values) for the design of thermal processes, as well as the factors influencing D-values including strain variability and heat resistance. The study compares kinetic analysis and stochastic methods for evaluating microbial inactivation, highlighting the crucial role of strains with high heat resistance in overall inactivation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Jesus Alejandro Aldrete-Tapia, J. Antonio Torres
Summary: High pressure treatments are effective in reducing microbial safety risks and extending shelf life, but they are not effective in inactivating bacterial spores. Promoting spore germination may be a solution to enhance spore inactivation rates.
FOOD ENGINEERING REVIEWS
(2021)
Article
Agriculture, Multidisciplinary
M. Gold, T. Fowles, J. D. Fernandez-Bayo, L. Palma Miner, C. Zurbrugg, C. Nansen, H. N. Bischel, A. Mathys
Summary: This study aimed to validate the effectiveness of a closed rearing system design and assess the impact of microbial inoculum derived from rearing residue on rearing performance. The results showed that the closed system improved the rearing performance of agri-food by-products, while the addition of microbial inoculum did not lead to performance improvements, possibly due to insufficient probiotic bacteria.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Biotechnology & Applied Microbiology
Alessia Delbruck, Yvette Tritten, Paolo Nanni, Rosa Heydenreich, Alexander Mathys
Summary: This study investigated the potential reasons for superdormancy of bacterial spores under moderate high pressure and analyzed the water content and dipicolinic acid content, as well as the related proteins. The results suggest that water and dipicolinic acid content are not major drivers of superdormancy, while protein YhcN may play a key role in moderate high-pressure germination.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Greta Canelli, Isabelle Kuster, Luc Jaquenod, Leandro Buchmann, Patricia Murciano Martinez, Zhen Rohfritsch, Fabiola Dionisi, Christoph J. Bolten, Paolo Nanni, Alexander Mathys
Summary: The study demonstrated that pulsed electric field treatment can enhance lipid bioaccessibility of Chlorella vulgaris while maintaining cell integrity and oxidative stability, requiring incubation post-treatment. Proteome analysis identified four proteins that may be involved in cell wall lytic activity during incubation after PEF. Future research should focus on further understanding the mechanism behind incubation after PEF and the potential effect played by endogenous cell wall-degrading enzymes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agricultural Engineering
Greta Canelli, Sabrina Tevere, Luc Jaquenod, Fabiola Dionisi, Zhen Rohfritsch, Christoph J. Bolten, Lukas Neutsch, Alexander Mathys
Summary: This study developed a phased bioprocessing strategy and applied physical treatments to enhance the content and bioaccessibility of lipids and antioxidants in Chlorella vulgaris. The overall contents of fatty acids, carotenoids, phenolics, and alpha-tocopherol increased significantly, and the bioaccessibility of these biomolecules was improved after pulsed electric field and high-pressure homogenization treatments.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Sharmaine Atencio, Sarah H. E. Verkempinck, Kai Reineke, Marc Hendrickx, Ann Van Loey
Summary: This study evaluated the degradation kinetics of carotenoids in a pumpkin juice concentrate colored beverage during storage at different temperatures and light conditions. The results showed that both temperature and light intensity accelerated carotenoid losses, with degradation mainly caused by oxidative reactions. The degradation followed an Arrhenius temperature-dependency, and strategies such as minimizing oxygen exposure, using antioxidants, and selecting proper light sources can optimize pigment retention in carotenoid-colored beverages during storage.
Article
Chemistry, Applied
Pascal Bertsch, Lukas Bocker, Ann-Sophie Palm, Jotam Bergfreund, Peter Fischer, Alexander Mathys
Summary: Proteins from microalgae have the potential to replace animal-based proteins in the human diet or as functional ingredients. Understanding the effect of physicochemical conditions on their adsorption behavior and interfacial network formation is crucial.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Greta Canelli, Fabian Abiusi, Albert Vidal Garcia, Stefano Canziani, Alexander Mathys
Summary: This study compared two strains of G. sulphuraria cultivated autotrophically and mixotrophically and found that mixotrophic cultivation resulted in a higher biomass productivity. The two strains had similar protein content and amino acid profiles. These findings are significant for the future food applications of this species.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Robert D. Axelrod, Julia Baumgartner, Michael Beyrer, Alexander Mathys
Summary: Novel pulsed electric field (PEF) applications have been used to modify the techno-functionality of biomacromolecules. This study investigated the interplay of factor domains (electrical, flow, concentration, temperature) with respect to treatment chamber locations and scalability. By using liquid whey protein solutions, protein agglomeration and aggregation were observed under specific conditions, providing insights into effective scaling-up approaches and involved mechanisms.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Environmental
Daniela A. Peguero, Moritz Gold, Andrea Endara, Mutian Niu, Christian Zurbrugg, Alexander Mathys
Summary: Biowaste treatment with black soldier fly larvae can promote a more sustainable food system by reusing nutrients that would otherwise be wasted. Ammonia pretreatment was evaluated for lignocellulose degradation and its effect on BSFL performance. The study found that ammonia pretreatment decreased fiber content, but also had a dose-dependent toxicity to BSFL. Fermentation showed potential for increasing bioconversion rate.
Article
Chemistry, Multidisciplinary
Armin Siegrist, Ashley Green, Moritz Gold, Alexander Mathys
Summary: Research on the environmental sustainability and nutrient conversion efficiency of bioconversion technologies in waste-to-protein pathways is important for identifying optimal applications. This review summarizes recent advances and remaining issues in this emerging research field. The choice of functional unit and the burden of input materials and process substitution strongly influence the overall outcomes and comparability in assessing environmental sustainability.
CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY
(2023)
Article
Agriculture, Dairy & Animal Science
M. Heuel, M. Kreuzer, I. D. M. Gangnat, E. Frossard, C. Zurbrugg, J. Egger, B. Dortmans, M. Gold, A. Mathys, J. Jaster-Keller, S. Weigel, C. Sandrock, M. Terranova
Summary: Replacing soybeans with insects in egg and poultry meat production could improve environmental sustainability. This study assesses the transfer of contaminants from larval substrates to poultry-derived food. Despite the increase in cadmium and lead concentrations in chicken tissue, the levels in meat and eggs were below the maximum content, suggesting a lower risk than expected in poultry food chains.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rosa Heydenreich, Alessia I. Delbruck, Alexander Mathys
Summary: High pressure processing has the potential to inactivate bacterial spores with minimal thermal input. This study used flow cytometry to explore the physiological state of high pressure treated spores, and found that post-treatment conditions significantly influenced the spores' physiological state.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agricultural Engineering
Corina Saegesser, Johanna M. Kallfelz, Samy Boulos, Laila Hammer, Lukas Boecker, Reto Portmann, Laura Nystroem, Alexander Mathys
Summary: This study determined the protein content and composition of eight commercially available microalgae biomasses and compared them to conventional food proteins. The results showed variations in protein content among different microalgae, with Chlorella having a superior amino acid profile in terms of nutrition but lower protein interaction ability, while Auxenochlorella had lower levels of essential amino acids but comparable interaction potential to plant proteins.
BIORESOURCE TECHNOLOGY
(2023)
Review
Food Science & Technology
Canxi Chen, Abhishek Chaudhary, Alexander Mathys
Summary: Food production has a significant impact on the environment, while a large portion of the global population suffers from malnutrition. Research suggests that changes in dietary patterns can have positive effects on both the environment and social sustainability, and complement efforts to improve agricultural efficiency. This quantitative review aims to consolidate existing knowledge on the diversity of dietary patterns worldwide and how transitioning towards healthier diets can contribute to achieving multiple Sustainable Development Goals (SDGs).
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Review
Food Science & Technology
Daniela A. Peguero, Moritz Gold, Dries Vandeweyer, Christian Zurbruegg, Alexander Mathys
Summary: As the world population grows, the demand for food increases, but currently about 30-40% of food is lost or wasted along the production chain. Using the larvae of the black soldier fly (BSFL) to convert and recover agricultural and food waste is an innovative approach that can turn organic waste into insect biomass for animal feed, fertilizer, or bioenergy. However, there are concerns about the variability in BSFL bioconversion and processing due to the variability of the substrate, especially for substrates with high lignin and cellulose contents. Studies suggest that pretreatment methods may improve the digestibility and biodegradability of the substrate by BSFL.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
