Article
Food Science & Technology
Gokhan Akarca, Aysin Kahraman Avci
Summary: The aim of this study was to make eggs safe from microbial contamination and improve their durability without affecting the functional properties of the albumen. The solution plasma technique was used to achieve this. During the treatment, the pH, Brix, density, and viscosity values of the samples decreased. The L* and a* values of the albumen and egg foam decreased, while the b*, hue angle, and chroma values increased. The foaming capacity and foam stability decreased at the end of the treatment. The count of pathogenic bacteria in the albumen also decreased significantly. Compared to heat treatment, the solution plasma treatment had less adverse effects on the albumen quality characteristics and produced a microbiologically safer product.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Vasco Lima, Jorge A. Saraiva
Summary: This study reviews the inactivation of different microorganisms observed in hyperbaric storage studies. The results show that microbial inactivation frequently reaches levels below the detection limit, with reductions of over 6 log units. Factors such as pressure level, temperature, storage duration, food composition, pH, and water activity impact the inactivation process.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Shuxiang Liu, M. S. Roopesh, Juming Tang, Qingping Wu, Wen Qin
Summary: This review provides detailed protocols and procedures for microbial studies of low-moisture foods, including pathogen identification and microbial validation studies. It also summarizes the factors that influence microbial validation studies. This article is important for improving the microbial safety of low-moisture foods.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Shuxiang Liu, Xinyao Wei, Juming Tang, Wen Qin, Qingping Wu
Summary: This article provides an overview of the importance of thermal pasteurization studies for low-moisture foods. It discusses the general structure and shared basic information for validating a thermal process, reviews the progress of validation studies on different heating technologies and combined treatments, and identifies knowledge gaps for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
D. Bermudez-Aguirre, B. A. Niemira
Summary: Salmonella Typhimurium inactivation in in-shell eggs was studied using radio frequency processes combined with hot air, hot water immersion, and hot water spray. The inactivation of Salmonella did not follow first-order kinetics. Statistical analysis indicated that the Weibull distribution and extreme tailing model were the best models to describe the microbial inactivation during radio frequency treatments.
Article
Food Science & Technology
Chi-Pei Wu, Shu-Meng Wu, Yan-Han Lin, Yu-Hsiang Wu, Bo-Chi Huang, Hsiao-Wen Huang, Chung-Yi Wang
Summary: High-pressure processing (HPP) is a nonthermal pasteurization method capable of inactivating and eliminating pathogenic and spoilage microorganisms in food and beverage, which can be used in combination with other processing technologies to reduce the intensity of other hurdles, maintain sensory properties, lower defect rate, reduce the use of additives, and extend shelf life.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Yingjie Tang, Yinuo Jiang, Pu Jing, Shunshan Jiao
Summary: Dense phase carbon dioxide (DPCD) has shown promising potential as a pasteurization technology for solid-liquid mixtures, effectively inactivating pathogens and enzymes without significantly impacting the quality attributes of the product. Samples treated with DPCD exhibited higher levels of vitamin C and total phenols compared to traditional thermal pasteurization method.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Engineering, Environmental
Jianfeng Zhou, Yen-Con Hung, Xing Xie
Summary: Water disinfection and food pasteurization are crucial for reducing waterborne and foodborne diseases, and electrified treatment processes, such as electric field treatment (EFT), are emerging as promising alternatives due to their cost-effectiveness and low potential for by-products. This article provides a comprehensive review of EFT, including its principles, recent studies on pathogen inactivation, and developments in device configurations and materials. It also serves as a bridge between environmental engineering and food science.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Acoustics
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia
Summary: This study investigates the application of thermosonication processing in guava juice. The results show that thermosonication treatment can ensure microbiological and enzymatic safety, improve quality attributes, and retain nutritional content in guava juice.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Engineering, Chemical
Jingwen Zhang, Bimal Chitrakar, Yuchuan Wang, Benu Adhikari, Baoguo Xu, Xianli Gao, Cunshan Zhou, Tiantian Xu, Bo Wang
Summary: High-voltage electrospray (ES) can be used for non-thermal microbial inactivation of raw bovine milk, effectively extending the shelf life and maintaining the nutritional and flavor characteristics.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Fatma Ali, Zheng-Xiang Wang
Summary: This study explored the impact of pasteurization on mTGase-mediated crosslinking of milk proteins, specifically in relation to MFGM isolation. Results showed that pasteurization induced casein crosslinking and that mTGase treatment without pretreatment promoted covalent bonds between casein micelles. Heat was found to improve whey protein crosslinking and increase accessibility for mTGase. However, the pretreatment potentially improved mTGase-casein crosslinking but had adverse effects on MFGM composition.
Article
Food Science & Technology
Shuxin Tang, Yuxin Cheng, Ting Wu, Feiting Hu, Siyi Pan, Xiaoyun Xu
Summary: This study demonstrated that fermentation of mulberry pomace by Lactobacillus plantarum significantly improved its antioxidant activity and modulated the fecal microbiota by promoting beneficial bacteria and inhibiting pathogenic bacteria, leading to increased production of short-chain fatty acids and lactic acid. Changes in phenolic compounds may explain the gut-improving functions of fermented mulberry pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Alberto Garre, Heidy M. W. den Besten, Pablo S. Fernandez, Marcel H. Zwietering
Summary: This study reviews the impact of variability, uncertainty, and chance on microbial survival, highlighting the significance of chance in certain scenarios. Chance, as an inherent part of the system not associated with biological mechanisms, can have a more relevant impact than variability or uncertainty on microbial survival and should be considered in microbial risk assessment.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agricultural Engineering
Yang Xu, Zhitao Bi, Yingchao Zhang, Hao Wu, Ling Zhou, Hongqiong Zhang
Summary: This study explored the effects of adding polyphenol-rich wine grape pomace (WGP) on composting process and microbial dynamics. The results showed that WGP effectively prolonged the thermophilic period, improved compost maturity, and nitrogen conservation. The addition of 40% WGP was optimal and resulted in improved humification and high germination index.
BIORESOURCE TECHNOLOGY
(2022)
Article
Agricultural Engineering
Dongze Niu, Wenying An, Changyong Yu, Peng Zhu, Chunyu Li, Dongmin Yin, Junqiang Zhi, Xingmei Jiang, Jianjun Ren
Summary: Pasteurization is an effective method to eliminate harmful microorganisms in fermentation ingredients. In this study, wheat straw was pasteurized at different temperatures and fermented with Irpex lacteus. The results showed that higher pasteurization temperature led to a decrease in acid-insoluble lignin content and an increase in sugar yield. In addition, the dominant microorganisms in wheat straw pasteurized above 80°C were thermotolerant fungi and spore-forming bacterial species, which promoted the growth and degradation of I. lacteus.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
