Article
Food Science & Technology
Rishab Dhar, Snehasis Chakraborty
Summary: This study investigated the ability of high-intensity pulsed light (PL) treatment to pasteurize bael juice. The inactivation of various microorganisms and enzymes in the juice was analyzed, and it was found that certain pathogenic and spoilage microorganisms were more resistant than others. The study also showed that PL irradiation achieved significant inactivation of resistant enzymes while improving the nutritional qualities and color of the juice.
Article
Food Science & Technology
Yali Ma, Qi Wang, Wanyu Shen, Yingying Liu, Lige Qi, Jiandong Xiao, Rui Cai, Tianli Yue, Zhouli Wang
Summary: This study investigated the effectiveness of pulsed light (PL) treatment in inactivating Alicyclobacillus spp. in apple juice and the mechanisms behind it. The results showed that different strains of Alicyclobacillus spp. in apple juice could be completely inactivated with a total fluence of 23.52-35.28 J/cm2 and a total processing time of less than 8 minutes, depending on the bacterial strains. The PL treatment altered the cell membrane permeability and destroyed the cell structure, resulting in leakage of intracellular electrolytes and disruption of the antioxidant defense system, ultimately leading to bacterial inactivation.
Article
Food Science & Technology
Pilar Colas-Meda, Iolanda Nicolau-Lapena, Inmaculada Vinas, Isma Neggazi, Isabel Alegre
Summary: The study evaluated the efficacy of UV-C light in reducing bacterial spores during orange juice production, showing that UV treatment on orange peel significantly reduced spore numbers, while more time was needed for the same reduction in orange juice.
Article
Food Science & Technology
Bei Wang, Wenli Wei, Yanyan Zhang, Haoyang Xu, Haile Ma
Summary: This study investigated the decontamination effect of a spiral continuous flow-through pulsed light system on Escherichia coli in freshly squeezed grape juice. The results showed that the system could achieve E. coli reductions of up to 2.9 log CFU/ml without significantly affecting the physical properties and nutritional quality of the juice. It provides a valuable reference for the application of pulsed light in liquid food processing in the food industry.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Environmental
Nicole C. Rockey, James B. Henderson, Kaitlyn Chin, Lutgarde Raskin, Krista R. Wigginton
Summary: UV254 disinfection strategies are commonly used to inactivate pathogenic viruses, and a need exists for methods to predict virus inactivation kinetics. This study developed linear and nonlinear models using systematic literature review data to predict inactivation rate constants for a wide range of viruses, showing that multiple linear regressions performed best. The models were tested and found to be more accurate in predicting inactivation rate constants for (+) ssRNA viruses compared to dsDNA viruses, and were also applied to predict UV254 rate constants for viruses with limited data availability.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Article
Infectious Diseases
Osman Kucukoglu, Fatma Mutlu Sariguzel, Ayse Nedret Koc, Omur Mustafa Parkan
Summary: This study aimed to evaluate the molecular epidemiology, virulence factors, and antifungal susceptibility of clinical Candida inconspicua isolates. The isolates were identified using phenotypic methods and sequence analysis. Esterase, phospholipase, and biofilm formation were positive in a high percentage of the strains. The MIC50/MIC90 values for fluconazole and flucytosine were higher than other tested antifungals.
DIAGNOSTIC MICROBIOLOGY AND INFECTIOUS DISEASE
(2023)
Article
Food Science & Technology
Padmanav Sahoo, Snehasis Chakraborty
Summary: The study aimed to optimize pulsed light (PL) and ultrasound (US) treatments for maximum inactivation of pectin methyl esterase (PME) in sweet orange juice. The optimized PL condition was exposure at 2.84 kV for 283 s, resulting in 98.5% PME inactivation. The optimized US condition was 108 W for 9 min, with 82.5% PME inactivation. The sequential PL and US treatment resulted in high PME inactivation and minimal impact on enzyme inactivation and bioactive degradation in the juice.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Madalyn T. Bryant, Hema L. Degala, Ajit K. Mahapatra, Ramana M. Gosukonda, Govind Kannan
Summary: This study investigated the efficacy of pulsed UV light (PUVL) in inactivating Escherichia coli K12 on goat meat and beef surfaces, with PUVL showing better effectiveness on beef than goat meat. Reduction of Escherichia coli K12 increased significantly with longer treatment time and closer distance from the light source, and predictive models using artificial neural networks and regression effectively described the inactivation process. These predictive models can be valuable for process optimization in the meat industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chatchawan Kantala, Supakiat Supasin, Panich Intra, Phadungsak Rattanadecho
Summary: This study found that pulsed electric field technology can effectively inactivate Staphylococcus aureus and Escherichia coli in Thai orange juice, with minimal impact on the quality parameters of the juice.
Article
Food Science & Technology
Fei Gao, Chongyang Lyu, Zhenzhen Ning, Shuxuan Zhao, Liangting Shao, Xinglian Xu, Huhu Wang
Summary: The aim of this study was to evaluate the effect of pulsed light on Salmonella biofilms by investigating flash distances, pulse frequencies, and simulating the potential stress states of biofilms in the processing environment. The results showed that flash distances, pulse frequencies, and desiccation had a weak effect on cell reductions. Pulsed light had a better germicidal efficacy on new biofilms compared to old biofilms, and biofilms stressed by sodium hypochlorite were more likely to be inactivated.
Article
Food Science & Technology
Gokcen Baykus, Merve Pelvan Akgun, Sevcan Unluturk
Summary: The research showed that UV-LEDs were effective in inactivating E. coli K12 in mixed beverage, while preserving bioactive compounds and maintaining color consistency.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Acoustics
Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, Ume Roobab, Bilal Yaseen, Muhammad Modassar Ali Nawaz Ranjha, Rana Muhammad Aadil, Salam A. Ibrahim
Summary: Sugarcane juice is a nutritious beverage, but its high polyphenol and sugar content can lead to fermentation and darkening. In recent years, new techniques have been introduced to extend its shelf life and improve its nutritional value.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Eun-Rae Cho, Dong-Hyun Kang
Summary: This study developed and investigated a combination system of pulsed ohmic heating (POH) and ultraviolet A light-emitting diode (UVA-LED) to enhance pathogen inactivation in various liquids. The combination treatment exhibited a greater reduction in pathogen levels and increased intracellular reactive oxygen species (ROS) generation and lipid peroxidation compared to individual treatments. The combination of POH and UVA-LED could be an effective hurdle technology for food safety.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jingya Qian, Shubei Chen, Shuhao Huo, Chunhua Dai, Cunshan Zhou, Haile Ma
Summary: The effects of PMF treatment on cloudy apple juice showed inhibition of enzyme activities without significant changes in soluble solids, pH and other quality parameters. PMF can be a potential technology for enzymatic inactivation with high retention of quality in apple juice.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Vicente Manuel Gomez-Lopez, Luis Noguera-Artiaga, Fernando Figueroa-Morales, Francisco Giron, Angel Antonio Carbonell-Barrachina, Jose Antonio Gabaldon, Antonio Jose Perez-Lopez
Summary: This study evaluated the impact of pulsed light (PL) treatment on the quality attributes of walnuts. It was found that PL had no significant effects on rancidity, volatiles, total phenols, and antioxidant activity, but it did increase the concentration of volatiles related to green/herbaceous odors and decrease compounds related to fruity and citrus odors. Some sensory attributes were significantly improved or decreased, while other traits were unaffected.
Article
Food Science & Technology
Hatice Aybuke Karaoglan, Nene Meltem Keklik, Nursel Develi Isikli
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2019)
Article
Food Science & Technology
Hatice Aybuke Karaoglan, Filiz Ozcelik, Alida Musatti, Manuela Rollini
Summary: The study found that temperature pretreatment can increase the rate of fructose consumption, helping to reduce residual sugars in wine. One of the indigenous strains showed promising results for mild temperature treatment, suggesting its potential use in wine production.
Article
Biotechnology & Applied Microbiology
Hatice Aybuke Karaoglan, Ayse Burcu Aktas
Summary: This study aimed to optimize the spontaneous fermentation conditions of kohlrabi to improve its product functionality and diversity. The effects of boiling time, vinegar ratio, and salt content on the chemical and microbiological properties of fermented kohlrabi were evaluated. The results indicated that boiling time was the crucial factor affecting the fermentation process. The optimal fermentation parameters were determined as 44.12% vinegar and 2.07% salt concentrations without the boiling step.
FERMENTATION-BASEL
(2023)