Article
Food Science & Technology
Ender H. Arserim, Deepti Salvi, Gregory Fridman, Donald W. Schaffner, Mukund V. Karwe
Summary: In this study, the microbial inactivation efficacy of custom-made FE-DBD plasma at different frequencies on a glass surface was experimentally evaluated. Results showed significant microbial reduction at all frequencies tested. Numerical predictions closely matched experimental data, with a slight difference likely due to complex interactions between plasma species.
FOOD ENGINEERING REVIEWS
(2021)
Article
Food Science & Technology
Akbarhusen Mahamadali Patel, Rishab Dhar, Snehasis Chakraborty
Summary: A study investigated the decontamination of jaggery using microwave, infrared, and pulsed light treatment. The results showed that pulsed light treatment was the most effective method, achieving significant microbial reduction and increased total phenolic content in jaggery.
Article
Food Science & Technology
Hee-Jeong Hwang, Ji-Yoon Lee, Sea C. Min, Myong-Soo Chung
Summary: The bactericidal effects of a self-designed device that combines intense pulsed light (IPL), plasma, and ultraviolet irradiation (UV) on granular and powdered foods were investigated. The combined IPL-plasma-UV system achieved the highest reduction of microorganisms on sesame seeds, while the effects were slightly lower on black pepper powder and red pepper powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ye Eun Kim, Sea C. Min
Summary: The consecutive treatment with intense pulsed light (IPL) and cold plasma (CP) showed effective results in decontaminating cabbage slices and increasing their microbiological safety. The rotation of the container during IPL treatment and the selected sequence of treatment were beneficial in inactivating Salmonella. CP-IPL treatment had a higher microbial inactivation efficacy compared to CP treatment alone, while maintaining the quality of cabbage slices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Gabriella Mendes-Oliveira, Tony Z. Jin, Osvaldo H. Campanella
Summary: This study established PEF processing criteria to achieve a significant reduction in pathogen levels, providing important insights for commercial juice production and valuable information for juice producers with similar products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Joshua R. Cassar, Edward W. Mills, Ali Demirci
Summary: The study investigated the germicidal response of various microorganisms to pulsed light treatments, finding that microbial sensitivity varied among species and was primarily attributed to the ultraviolet portion of the spectrum.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
P. Preetha, R. Pandiselvam, N. Varadharaju, Z. John Kennedy, M. Balakrishnan, Anjineyulu Kothakota
Summary: The inactivation kinetics of Escherichia coli in liquid foods using a pulsed light system was investigated, showing that pulsed light can effectively reduce bacterial colonies, with the Weibull model being the most suitable for predicting the survival curves of E. coli.
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
Somnath Basak, Taniya Jha, Snehasis Chakraborty
Summary: The study investigated the potential of pulsed light (PL) in the pasteurization of tender coconut water (TCW). The results showed that E. coli, B. cereus and L. monocytogenes in TCW were effectively reduced by PL treatment, with greater preservation of phenolics and ascorbic acid compared to thermal treatment. This research is significant for the large-scale production of TCW.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
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
Snehasis Chakraborty, Pooja Parab
Summary: The influence of pulsed light (PL) treatment and matrix pH on green table grape juice was tested. The results showed that PL treatment at a lower pH can effectively kill microorganisms and have minimal effects on enzyme activity. Furthermore, PL-treated grape juice at pH 3.5 showed the highest sensory acceptance.
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
Sudarsan Mukhopadhyay, Kimberly Sokorai, Dike O. Ukuku, Tony Jin, Xuetong Fan, Ocen M. Olanya, Juncai Leng, Vijay Juneja
Summary: The study highlights that pulsed light treatment can enhance microbial safety and reduce post-processing contamination of packaged Romaine lettuce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Uray Ulfah Nabilah, Azis Boing Sitanggang, Ratih Dewanti-Hariyadi, Anto Tri Sugiarto, Eko Hari Purnomo
Summary: This study conducted a meta-analysis to quantify the inactivation effect of PEF on microbial population in milk. The results showed that bacterial spores had the highest resistance to PEF, followed by Gram-positive and Gram-negative bacteria. The shape and intensity of the pulse, as well as other processing parameters, were found to influence the microbial inactivation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Jose Antonio Pellicer, Patricia Navarro, Pilar Hernandez Sanchez, Vicente M. Gomez-Lopez
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Physical
Ainoa Murcia-Salvador, Jose A. Pellicer, Maria Isabel Rodriguez-Lopez, Vicente Manuel Gomez-Lopez, Estrella Nunez-Delicado, Jose A. Gabaldon
Article
Biotechnology & Applied Microbiology
Maria Isabel Rodriguez-Lopez, Vicente M. Gomez-Lopez, Viktorija Lukseviciute, Zivile Luksiene
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2020)
Article
Polymer Science
Jose A. Pellicer, Maria Isabel Rodriguez-Lopez, Maria Isabel Fortea, Vicente M. Gomez-Lopez, David Aunon, Estrella Nunez-Delicado, Jose A. Gabaldon
Article
Engineering, Environmental
Ana Serrano-Martinez, Maria Teresa Mercader-Ros, Isabel Martinez-Alcala, Carmen Lucas-Abellan, Jose Antonio Gabaldon, Vicente M. Gomez-Lopez
JOURNAL OF WATER PROCESS ENGINEERING
(2020)
Article
Food Science & Technology
Antonio J. Perez-Lopez, Maria I. Rodriguez-Lopez, Francisco Burlo, Angel A. Carbonell-Barrachina, Jose A. Gabaldon, Vicente M. Gomez-Lopez
Review
Food Science & Technology
Vicente M. Gomez-Lopez, Gianpiero Pataro, Brijesh Tiwari, Mario Gozzi, Maria Angela A. Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J. Cullen, Sriram K. Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla C. Veggi, Ramon Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Vigano, Antonio Morata
Summary: This study aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Different thermal and non-thermal technologies are categorized and discussed, with the highlighting of future perspectives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Jose A. Pellicer, Jose A. Gabaldon, Vicente M. Gomez-Lopez
Summary: This study found that although a low pH promotes the inactivation of polyphenol oxidase (PPO) by pulsed light (PL), the inactivation mechanism is pH-independent. Experimental results indicate a general pH-independence in the mechanism of enzyme inactivation by PL within the pH range of 4.0-6.5, suggesting that acidification can be a strategy to reduce treatment times during PL processing.
ENZYME AND MICROBIAL TECHNOLOGY
(2021)
Review
Food Science & Technology
Hamid Ezzatpanah, Vicente M. Gomez-Lopez, Tatiana Koutchma, Farnoush Lavafpour, Frank Moerman, Mohammad Mohammadi, Dele Raheem
Summary: Food- and waterborne viruses pose a significant threat to public health. Their small size and ability to attach to surfaces make them difficult to eliminate. New physical nonthermal decontamination techniques and antiviral surfaces show promise in reducing viral contamination on food surfaces. However, choosing the right disinfection technique requires an understanding of its effectiveness, advantages, and limitations. Understanding the structure and genomic organization of different virus strains is also crucial in determining the most effective control strategies.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Vicente M. Gomez-Lopez, Eric Jubinville, Maria Isabel Rodriguez-Lopez, Mathilde Trudel-Ferland, Simon Bouchard, Julie Jean
Summary: UV light technology can inactivate viruses on food by altering their genetic material, improving food safety. While the bactericidal effect of UV light has been extensively studied, its viricidal effect on foodborne viruses remains less known.
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
Biochemistry & Molecular Biology
Jeevithan Elango, Camilo Zamora-Ledezma, Daniela Negrete-Bolagay, Piedad N. De Aza, Vicente M. Gomez-Lopez, Ivan Lopez-Gonzalez, Ana Belen Hernandez, Jose Eduardo Mate Sanchez De Val, Wenhui Wu
Summary: This study investigated the effect of retinol on the physicochemical, antimicrobial, and cell proliferative properties of a PVA hydrogel. The results showed that retinol improved the adsorption ability, antimicrobial effect, and BMMS cell proliferation of the PVA hydrogel. Additionally, the incorporation of retinol did not affect the cell-loading capacity of the hydrogel.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Pharmacology & Pharmacy
Artiom Lijnev, Jeevithan Elango, Vicente M. M. Gomez-Lopez, Carlos Perez-Albacete Martinez, Jose Manuel Granero Marin, Jose Eduardo Mate Sanchez De Val
Summary: This study compared the functional and biological properties of titanium (Ti), zirconia (Zr), and polyetheretherketone (PEEK) with surface modification. The results showed that surface modification significantly improved water contact, protein adhesion, and bioactivity of these biomaterials. CrPEEK had higher mineral binding ability, while Ti and Zr showed higher protein absorption. The surface modification did not affect antibacterial effect and biocompatibility, and CrPEEK could be a desirable alternative to Ti and Zr in orthopedic applications.
Review
Food Science & Technology
Paola Sanchez-Bravo, Luis Noguera-Artiaga, Vicente M. Gomez-Lopez, Angel A. Carbonell-Barrachina, Jose A. Gabaldon, Antonio J. Perez-Lopez
Summary: This article reviews the non-thermal treatments available for nuts, such as cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound, and ultraviolet light. It analyzes the effects of these treatments on the quality and safety of nuts, showing promising results in inhibiting the growth of major microorganisms affecting nuts.
Article
Biochemistry & Molecular Biology
Maria Isabel Rodriguez-Lopez, Jose Antonio Pellicer, Teresa Gomez-Morte, David Aunon, Vicente M. Gomez-Lopez, Maria Jose Yanez-Gascon, Angel Gil-Izquierdo, Jose Pedro Ceron-Carrasco, Gregorio Crini, Estrella Nunez-Delicado, Jose Antonio Gabaldon
Summary: A newly synthesized beta-CD-EPI-magnetic polymer was found to have good adsorption properties and separability from water. When combined with a pulsed light-AOP, it provides a promising alternative for removing dyes such as Direct Red 83:1 from water.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.