Journal articles: 'Non-thermal pasteurization'

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Simarmata, Elsara Krysti, Ika Novia Anggraini, Novalio Daratha, Afriyastuti Herawati, and Yuli Rodiah. "RANCANG BANGUN ALAT PASTEURISASI NON THERMAL DENGAN PULSED ELECTRIC FIELD (PEF)." JURNAL AMPLIFIER : JURNAL ILMIAH BIDANG TEKNIK ELEKTRO DAN KOMPUTER 11, no. 2 (December 29, 2021): 8–12. http://dx.doi.org/10.33369/jamplifier.v11i2.16383.

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ABSTRACTPackaged beverages have become a product that is very much on the market both internationally and nationally. In the process of making packaged beverages, in order to last longer the microbes in the drink must first be inactivated in order for the drink to last longer, the microbial inactivation process in the drink is called pasteurization. Convernsional pasteurization is done by heating the drink to be in production. But the high temperature of the drink can change the taste, color, and even nutrition of the drink. This is underpinning the non-thermal pasteurization process by using high voltage impulses (Pulsed Electric Field,PEF). PEF is a technology that utilizes high voltage DC to produce a field between two electrodes. Pateurization occurs when between electrodes there is milk that is flowed with high voltage DC. High voltage generation is performed using flyback transformers with voltage output up to 30 kV. In the pasteurization process given 6 voltage variations namely 5, 10, 12,5, 15, 20, and 30 kV. Pasteurization results are then tested in fmipa microbiology laboratory to find out the success of the tools that have been made. In each voltage variation it is obtained that all treatments have reached pasteurized milk quality standards based on SNI where at 5kV voltage variation can inactivat microbes up to 83.33%, voltage variation of 10kV can inactivat microbes up to 94.5%, At a voltage variation of 12.5 kV can inactivae microbes up to 83.6%, 15kV voltage variation can inactivae microbes up to 88.8%, while voltage variation of 20 kV can inactivae microbes up to 84.2% and at voltage variation 30 kV can inactivae microbes up to 84.8%.Key Words: PEF, Flyback Transformer, ZVS Driver, Pasteurization.

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Tsiamita, Asimo, George Valiakos, Nikolaos Natsaridis, Stamatia Fotiadou, Athanasios Manouras, and Eleni Malissiova. "Preliminary Results on the Comparative Evaluation of Alkaline Phosphatase Commercial Tests Efficiency in Non-Cow Milk Pasteurization." BioTech 11, no. 3 (August 26, 2022): 39. http://dx.doi.org/10.3390/biotech11030039.

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The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of an endogenous enzyme, alkaline phosphatase (ALP). The ALP tests, originally designed and applied to pasteurized cow milk, are often used to control pasteurization in non-cow milk, without sufficient data on their suitability; EFSA calls on the scientific world for collecting more information on the subject. In this study, the pertinent details of the ALP assay for non-cow milk products are summarized, and a comparison is performed regarding the evaluation of the adequacy of commercially available tests for the determination of ALP activity in non-cow milk. At the same time, raw and pasteurized non-cow milk was analyzed microbiologically using standard ISO methods and MALDI-TOF MS in order to confirm the thermal effect on common microorganisms. In these preliminary results, various ALP tests do not appear to be fully reliable as indicators for the pasteurization of some types of non-cow milk such as camel and donkey milk or even goat and sheep milk, using the EFSA proposed limits. ALP commercial kits may not be suitable as pasteurization indicators for various types on non-cow milk, and alternatives should be investigated.

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Cano-Lamadrid, Marina, and Francisco Artés-Hernández. "Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products." Foods 11, no. 21 (October 27, 2022): 3400. http://dx.doi.org/10.3390/foods11213400.

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Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, or/and drying, ensuring microbial safety and/or enzyme deactivation [...]

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Jambari, Hanifah, Naziha Ahmad Azli, Zaidah Rahmat, M. Afendi M. Piah, Yahya Buntat, and Nur Huda Ramlan. "Non Thermal Pasteurization for Orange Juice Using Pulsed Electric Field." Advanced Science Letters 23, no. 5 (May 1, 2017): 4082–85. http://dx.doi.org/10.1166/asl.2017.8272.

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Pitino, Michael A., Deborah L. O’Connor, Allison J. McGeer, and Sharon Unger. "The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review." Applied Physiology, Nutrition, and Metabolism 46, no. 1 (January 2021): 10–26. http://dx.doi.org/10.1139/apnm-2020-0388.

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Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk – others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization on viral load or detection of live virus. Reviews were excluded, as were studies lacking quantitative measurements or those assessing pasteurization as a component of a larger process. Overall, of 65 131 reports identified, 109 studies were included. Pasteurization of human milk at a minimum temperature of 56−60 °C is effective at reducing detectable live virus. In cell culture media or plasma, coronaviruses (e.g., SARS-CoV, SARS-CoV-2, MERS-CoV) are highly susceptible to heating at ≥56 °C. Although pasteurization parameters and matrices reported vary, all viruses studied, except parvoviruses, were susceptible to thermal killing. Future research important for the study of novel viruses should standardize pasteurization protocols and should test inactivation in human milk. Novelty In all matrices, including human milk, pasteurization at 62.5 °C was generally sufficient to reduce surviving viral load by several logs or to below the limit of detection. Holder pasteurization (62.5 °C, 30 min) of human milk should be sufficient to inactivate nonheat resistant viruses, including coronaviruses, if present.

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González-Sosa, Jarold, Albert Ruiz-Vargas, Guillem Arias, and Antoni Ivorra. "Fast flow-through non-thermal pasteurization using constant radiofrequency electric fields." Innovative Food Science & Emerging Technologies 22 (April 2014): 116–23. http://dx.doi.org/10.1016/j.ifset.2014.01.003.

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Lyu, Chenang, Xiaolu Qi, Sun Ying, and Jianping Wang. "Impact of Pulsed Electric Fields Combined with Thermosonication on the Physicochemical Properties of Chinese Rice Wine." Transactions of the ASABE 64, no. 5 (2021): 1625–33. http://dx.doi.org/10.13031/trans.14457.

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HighlightsThe TS-PEF diminished the color change compared to individual treatments.The concentration of Fe, Cr, and Ni increased after the treatments of PEF and TS-PEF.The volatile flavor compounds decreased after the treatment of TS and TS-PEF.Abstract. Chinese rice wine (CRW) is a traditional wine prevalent in East Asia. In current industrial production of bottled CRW, an additional thermal pasteurization is required at the bottling stage to extend the shelf life of the product, and this thermal treatment results in quality degradation and even carcinogen formation. In our previous studies, non-thermal technologies such as pulsed electric fields (PEF), thermosonication (TS), and their combination (TS-PEF) have been shown to significantly inactivate Saccharomyces cerevisiae in CRW as an alternative to thermal pasteurization of bottled wine. However, studies of their effects on the quality of CRW are very limited. In this study, we compared the physicochemical properties of CRW treated by pasteurization, PEF, TS, and TS-PEF. The results showed that the basic physicochemical indicators of CRW (total sugar, non-sugar solids, total acidity, amino acid nitrogen, and pH) did not change significantly after all these treatments. The TS-PEF treatment reduced the total color difference caused by the TS or PEF treatments. However, corrosion of the electrodes during PEF and TS-PEF treatment caused a significant increase in iron, chromium, and nickel concentrations. In addition, volatile flavor compounds, such as alcohols, esters, acids, and aldehydes, were reduced much more after TS and TS-PEF treatment than after pasteurization and PEF. Further research is needed on minimizing the negative impacts of these new technologies on the flavor of CRW in the context of effective sterilization. Keywords: Chinese rice wine, Metal ion, Physicochemical properties, Pulsed electric fields, Ultrasound, Volatile flavor compounds.

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Ferrentino, Giovanna, and Sara Spilimbergo. "Non-thermal pasteurization of apples in syrup with dense phase carbon dioxide." Journal of Food Engineering 207 (August 2017): 18–23. http://dx.doi.org/10.1016/j.jfoodeng.2017.03.014.

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Ceribeli, Caroline, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, and Lilia M. Ahrné. "Impact of non-thermal pasteurization technologies on vitamin B12 content in milk." Innovative Food Science & Emerging Technologies 84 (March 2023): 103303. http://dx.doi.org/10.1016/j.ifset.2023.103303.

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Silva, Filipa V. M., and Sanelle van Wyk. "Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine." Foods 10, no. 9 (September 14, 2021): 2175. http://dx.doi.org/10.3390/foods10092175.

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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.

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Arjmandi, Mitra, Mariano Otón, Francisco Artés, Francisco Artés-Hernández, Perla A. Gómez, and Encarna Aguayo. "Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity." Food Science and Technology International 23, no. 1 (July 9, 2016): 36–45. http://dx.doi.org/10.1177/1082013216654414.

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The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 ℃ was investigated. A better color retention of the microwave pasteurization- treated smoothie using high power/short time than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase and polygalacturonase were obtained under microwave heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial microwave using higher power and shorter time, such as 1600 W/206 s and 3600 W/93 s, resulted in better quality smoothies and greater enzyme reduction than conventional thermal treatment.

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HOUBEN, JACQUES H., and FRITS ECKENHAUSEN. "Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products." Journal of Food Protection 69, no. 2 (February 1, 2006): 459–68. http://dx.doi.org/10.4315/0362-028x-69.2.459.

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Pathogens may contaminate ready-to-eat meat products after cooking but before packaging. Listeria monocytogenes is a formidable contaminant in the food processing environment and is relatively heat resistant compared with other non–spore-forming pathogens. As a consequence, this microorganism is commonly chosen for evaluation in postpackage pasteurization studies. The aim of this study was to review information on the thermal surface pasteurization of vacuum-sealed precooked ready-to-eat meat products, bearing in mind the conditions of commercial production lines, and to formulate a guideline for pasteurization intensity. Review of the literature revealed that fewer microorganisms were killed at the product surface than would be expected based on the results of volumetric thermal resistance studies. Mathematical modeling studies indicated that this low kill might be due to surface imperfections that shield bacteria from the heat. More information on contamination with L. monocytogenes (and other possible pathogens) in process lines and their potential migration into product surface irregularities is urgently required. Studies involving destructive sampling (surface shaving) methods and inoculation with pathogens, both at realistic and inflated levels, should be performed with various product types. Published reports suggest that postpackage pasteurization of fully cooked meat products (weighing up to 9 kg) by water submersion (96°C) for about 10 min should achieve a 2- to 4-log destruction of L. monocytogenes on the product surface. If heating at this temperature and duration is not feasible for product quality or logistic reasons, the inherent bacteriological stability of the product should be increased so that the intensity of surface pasteurization can safely be reduced.

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Monteiro, Sara H. M. C., Eric Keven Silva, Verônica O. Alvarenga, Jeremias Moraes, Mônica Q. Freitas, Márcia C. Silva, Renata S. L. Raices, Anderson S. Sant'Ana, M. Angela A. Meireles, and Adriano G. Cruz. "Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage." Ultrasonics Sonochemistry 42 (April 2018): 1–10. http://dx.doi.org/10.1016/j.ultsonch.2017.11.015.

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Setiawan, Muhammad Dani, Lobes Herdiman, and Taufiq Rochman. "Selection of Non-Thermal Technology for Honey Pasteurization Machine Using Multi-Criteria Decision Making." Jurnal Ilmiah Teknik Industri 21, no. 2 (December 30, 2022): 196–204. http://dx.doi.org/10.23917/jiti.v21i2.19606.

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Abstract. Honey is a natural food product from a sweet viscous substance formed from flower nectar by honey bees. Honey processing using the pasteurization method has limitations, one of which is temperature. As a result, fungi and spores present in honey have not been eliminated. Non-thermal technology (NTT) is a solution to this limitation, because NTT is a process that applies little or no heat, with the aim of food receiving microbial inactivation, and can extend life, maintain physical quality, nutrition, and sensory freshness. NTT is commonly used in industry, namely in High-Pressure Processing (HPP), Pulsed Electric Field (PEF), Pulsed Light, Cold Plasma (CL), and Ultra Sound (US). Adjustment to the characteristics of honey is the reason for choosing non-thermal technology. The selection was carried out using the MCDM method, which integrates AHP-TOPSIS. The result is PEF being the selected NTT with a relative closeness of 0.773.

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Tam, Christina, Thomas Henderson, Larry Stanker, and Luisa Cheng. "Influence of Food Matrices on the Stability and Bioavailability of Abrin." Toxins 10, no. 12 (December 1, 2018): 502. http://dx.doi.org/10.3390/toxins10120502.

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Abrin, a highly toxic plant toxin, is a potential bioterror weapon. Work from our laboratory and others have shown that abrin is highly resistant to both thermal and pH inactivation methods. We sought to evaluate the effectiveness of selected food processing thermal inactivation conditions against abrin in economically important food matrices (whole milk, non-fat milk, liquid egg, and ground beef). The effectiveness of toxin inactivation was measured via three different assays: (1) In vitro cell free translation (CFT) assay, (2) Vero cell culture cytotoxicity; and the in vivo mouse intraperitoneal (ip) bioassay. For both whole and non-fat milk, complete inactivation was achieved at temperatures of ≥ 80 °C for 3 min or 134 °C for 60 s, which were higher than the normal vat/batch pasteurization or the high temperature short time pasteurization (HTST). Toxin inactivation in liquid egg required temperatures of ≥ 74 °C for 3 min higher than suggested temperatures for scrambled eggs (22% solids) and plain whole egg. Additionally, the ground beef (80:20%) matrix was found to be inhibitory for full toxin activity in the mouse bioassay while retaining some activity in both the cell free translation assay and Vero cell culture cytotoxicity assay.

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Abramova, Anna, Vladimir Abramov, Vadim Bayazitov, Roman Nikonov, Igor Fedulov, Livio Stevanato, and Giancarlo Cravotto. "Ultrasound-Assisted Cold Pasteurization in Liquid or SC-CO2." Processes 9, no. 8 (August 21, 2021): 1457. http://dx.doi.org/10.3390/pr9081457.

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Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products are treated with chemicals. Non-thermal treatment methods are called “cold” pasteurization. This is a set of advanced techniques that are based on physical and chemical effects that do not result in the structural food-product transformations caused by heating. We have developed and tested a new technique for efficient food-product processing and cold pasteurization in an ultrasonic field under pressure in an atmosphere of supercritical or subcritical carbon dioxide. A laboratory-scale unit that was designed and built for this purpose has experimentally proven the feasibility of this process and demonstrated high efficiency in suppressing pathogenic flora.

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Yu, Tonghuan, Ukyo Takahashi, and Hitoshi Iwahashi. "Transcriptome Analysis of the Influence of High-Pressure Carbon Dioxide on Saccharomyces cerevisiae under Sub-Lethal Condition." Journal of Fungi 8, no. 10 (September 27, 2022): 1011. http://dx.doi.org/10.3390/jof8101011.

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High-pressure carbon dioxide (HPCD), a novel non-thermal pasteurization technology, has attracted the attention of scientists due to its high pasteurization efficiency at a lower temperature and pressure. However, the inactivation mechanism has not been well researched, and this has hindered its commercial application. In this work, we used a sub-lethal HPCD condition (4.0 MPa, 30 °C) and a recovery condition (30 °C) to repair the damaged cells. Transcriptome analysis was performed by using RNA sequencing and gene ontology analysis to investigate the detailed lethal mechanism caused by HPCD treatment. RT-qPCR analysis was conducted for certain upregulated genes, and the influence of HPCD on protoplasts and single-gene deletion strains was investigated. Six major categories of upregulated genes were identified, including genes associated with the pentose phosphate pathway (oxidative phase), cell wall organization or biogenesis, glutathione metabolism, protein refolding, phosphatidylcholine biosynthesis, and AdoMet synthesis, which are all considered to be associated with cell death induced by HPCD. The inactivation or structure alteration of YNL194Cp in the organelle membrane is considered the critical reason for cell death. We believe this work contributes to elucidating the cell-death mechanism and providing a direction for further research on non-thermal HPCD sterilization technology.

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Trung, Nguyen Duc, Nguyen Ngoc Hoang, and Dang Minh Hieu. "PULSED ELECTRIC FIELD FOR PASTEURIZATION OF FRESH SUGARCANE JUICE." ASEAN Engineering Journal 8, no. 1 (June 1, 2018): 27–35. http://dx.doi.org/10.11113/aej.v8.15496.

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Pasteurization methods using pulsed electric fields (PEFs) have proved efficient at non-thermal inactivation of microorganisms and pathogens. The methods usually use a series of high intensity, narrow band electric fields that pass through target mediums where they induce irreversible damage to cellular membranes leading to the death of microorganisms by internal content loss breakage of cell homeostasis and other effects. This research proposed a simple, lab-scale PEF pasteurization equipment that uses common output electric voltages (220V and 110V, which provide electric power of 5.5 and 2.75 kV/m, respectively) with a simple designed Human-Machine Interface control. At a voltage of 110V, the equipment was tested with non-sterilized Czapek medium which showed more than 1.42-log reduction in the microbial density at 30s of the treatment and temperature below 60 o C. A test on suspended E. coli in modified Czapek medium also indicated an inactivation of most of bacterial cells after 40s of the treatment. We then applied the equipment to pasteurize fresh sugarcane juice and, as a result, the content of native microorganisms in sugarcane juice was reduced 1.2-log cycle, compared to that of original juice before the treatment.

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Hariono, Budi, Feby Erawantini, Azamataufiq Budiprasojo, and Trismayanti Dwi Puspitasari. "Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)." AcTion: Aceh Nutrition Journal 6, no. 2 (November 30, 2021): 207. http://dx.doi.org/10.30867/action.v6i2.531.

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Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change the smell, taste, colour and reduce the nutritional content of milk, especially protein, which is a heat resistant substance. Alternative non-thermal technology that HPEF can apply. The method of this research was descriptive, describing the nutritional value of milk before and after had been HPEF Implementation. After non-thermal pasteurized cow's milk with HPEF, the nutritional value of cow's milk was better than fresh cow's milk. In unprocessed milk with HPEF, the fat content decreased by 3,77%. Protein content increased 0,15%, lactose 0,29%, and increased mineral content 0,05%. The TPC test on milk showed 6,91 x 102 cfu/ml. HPEF implementation can effectively reduce fat levels, increase protein, lactose levels, and increase mineral levels in milk. Non-thermal pasteurized cow's milk with HPEF can be immediately ready for consumption

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Cui, Baozhong, Yanan Sun, Ke Wang, Yang Liu, Hongfei Fu, Yequn Wang, and Yunyang Wang. "Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect." Innovative Food Science & Emerging Technologies 78 (June 2022): 103026. http://dx.doi.org/10.1016/j.ifset.2022.103026.

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Gomez-Gomez, Angela, Edmundo Brito-de la Fuente, Críspulo Gallegos, Jose Vicente Garcia-Perez, and Jose Benedito. "Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment." Ultrasonics Sonochemistry 67 (October 2020): 105138. http://dx.doi.org/10.1016/j.ultsonch.2020.105138.

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Mosqueda-Melgar, Jonathan, Rosa Martina Raybaudi-Massilia, and Olga Martín-Belloso. "Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials." Innovative Food Science & Emerging Technologies 9, no. 3 (July 2008): 328–40. http://dx.doi.org/10.1016/j.ifset.2007.09.003.

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Chiozzi, Viola, Sofia Agriopoulou, and Theodoros Varzakas. "Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing." Applied Sciences 12, no. 4 (February 20, 2022): 2202. http://dx.doi.org/10.3390/app12042202.

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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Shigematsu, Toru, Yuta Kaneko, Minami Ikezaki, Chihiro Kataoka, Kazuki Nomura, Ayana Nakano, Jotaro Aii, et al. "Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains." Foods 10, no. 10 (September 23, 2021): 2247. http://dx.doi.org/10.3390/foods10102247.

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A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake while avoiding over-fermentation. From an economic point of view, a lower pressure level for HHP pasteurization is still required. In this study, we carried out a genome analysis of a pressure-sensitive (piezosensitive) mutant strain, a924E1, which was generated by UV mutagenesis from a laboratory haploid Saccharomyces cerevisiae strain, KA31a. This mutant strain had a deletion of the COX1 gene region in the mitochondrial DNA and had deficient aerobic respiration and mitochondrial functions. A metabolomic analysis revealed restricted flux in the TCA cycle of the strain. The results enabled us to use aerobic respiration deficiency as an indicator for screening a piezosensitive mutant. Thus, we generated piezosensitive mutants from a Niigata-sake yeast strain, S9arg, which produces high levels of ethyl caproate but does not produce urea and is consequently suitable for brewing a high-quality sake. The resultant piezosensitive mutants showed brewing characteristics similar to the S9arg strain. This study provides a screening method for generating a piezosensitive yeast mutant as well as insight on a new way of applying HHP pasteurization.

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Marçal, Catarina, Carlos A. Pinto, Artur M. S. Silva, Carla Monteiro, Jorge A. Saraiva, and Susana M. Cardoso. "Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing." Foods 10, no. 2 (January 20, 2021): 209. http://dx.doi.org/10.3390/foods10020209.

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The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage “chouriço” (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of “chouriço” along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.

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Wesolowska, Aleksandra, Elena Sinkiewicz-Darol, Olga Barbarska, Urszula Bernatowicz-Lojko, Maria Katarzyna Borszewska-Kornacka, and Johannes B. van Goudoever. "Innovative Techniques of Processing Human Milk to Preserve Key Components." Nutrients 11, no. 5 (May 24, 2019): 1169. http://dx.doi.org/10.3390/nu11051169.

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Human milk not only contains all nutritional elements that an infant requires, but is also the source of components whose regulatory role was confirmed by demonstrating health-related deficiencies in formula-fed children. A human milk diet is especially important for premature babies in the neonatal intensive care unit (NICU). In cases where breastfeeding is not possible and the mother’s own milk is insufficient in volume, the most preferred food is pasteurized donor milk. The number of human milk banks has increased recently but their technical infrastructure is continuously developing. Heat treatment at a low temperature and long time, also known as holder pasteurization (62.5 °C, 30 min), is the most widespread method of human milk processing, whose effects on the quality of donor milk is well documented. Holder pasteurization destroys vegetative forms of bacteria and most viruses including human immunodeficiency virus (HIV) herpes and cytomegalovirus (CMV). The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk. The aim of the study was for a comprehensive comparison of currently tested methods of improving the preservation stage. Innovative techniques of milk processing should minimize the risk of milk-borne infections and preserve the bioactivity of this complex biological fluid better than the holder method. In the present paper, the most promising thermal pasteurization condition (72 °C–75 °C,) and a few non-thermal processes were discussed (high pressure processing, microwave irradiation). This narrative review presents an overview of methods of human milk preservation that have been explored to improve the safety and quality of donor milk.

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Jain, Deepali, Jungang Wang, Frank Liu, Juming Tang, and Stewart Bohnet. "Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteurization system." Journal of Food Engineering 210 (October 2017): 27–34. http://dx.doi.org/10.1016/j.jfoodeng.2017.04.014.

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Mieszczakowska-Frąc, Monika, Karolina Celejewska, and Witold Płocharski. "Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products." Antioxidants 10, no. 1 (January 5, 2021): 54. http://dx.doi.org/10.3390/antiox10010054.

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Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

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PETERSON, M. E., G. A. PELROY, F. T. POYSKY, R. N. PARANJPYE, F. M. DONG, G. M. PIGOTT, and M. W. EKLUND. "Heat-Pasteurization Process for Inactivation of Nonproteolytic Types of Clostridium botulinum in Picked Dungeness Crabmeat." Journal of Food Protection 60, no. 8 (August 1, 1997): 928–34. http://dx.doi.org/10.4315/0362-028x-60.8.928.

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Development of a heat-pasteurization process is described for picked meat of Dungeness crabs (Cancer magister) contained in oxygen-impermeable flexible pouches, For each time-temperature treatment, 30 samples, each inoculated with an equal mixture of three strains of C. botulinum nonproteolytic type B, for a total of 107 spores, provided the basis for calculation of the thermal resistance (a 7D process). Following heat processing, the crabmeat was removed from the pouches and transferred to enrichment medium where it was incubated anaerobically for 150 days. Endpoints at which spores survived were determined by the presence of toxin in the enrichment medium. Process times ranged from 90 min at 88.9°C to 20.3 min at 94.4°C. D values (the time at each temperature required to reduce the inoculum by 1 log) ranged from 12.9 for the 88.9°C process to 2.9 for the 94.4°C process. The relative sterilization value, F0 was .054 and the pasteurization value, , was 240. This pasteurization process safely extends refrigerated shelf life by inactivating spores of Clostridium botulinum nonproteolytic types B, E, and F and also non-spore-forming pathogens such as Listeria monocytogenes. The process does not, however, inactivate the heat-resistant proteolytic strains of C. botulinum or other more heat-resistant spore-formers. The packages and master cartons of the pasteurized product, therefore, should be labeled “Keep refrigerated—Continuous refrigeration below 38°F (3.3°C) required.”

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Papademas, Photis, Panagiotis Mousikos, and Maria Aspri. "Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?" Animals 11, no. 1 (December 28, 2020): 42. http://dx.doi.org/10.3390/ani11010042.

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The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

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Guo, Changkai, Yifen Wang, and Donglei Luan. "Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process." LWT 152 (December 2021): 112280. http://dx.doi.org/10.1016/j.lwt.2021.112280.

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Sourri, Patra, Chrysoula C. Tassou, George-John E. Nychas, and Efstathios Z. Panagou. "Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review." Foods 11, no. 5 (March 3, 2022): 747. http://dx.doi.org/10.3390/foods11050747.

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Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.

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Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.

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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.

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MORGAN, JEFFREY N., F. JANE LIN, RONALD R. EITENMILLER, HAROLD M. BARNHART, and ROMEO T. TOLEDO. "Thermal Destruction of Escherichia coli and Klebsiella pneumoniae in Human Milk." Journal of Food Protection 51, no. 2 (February 1, 1988): 132–36. http://dx.doi.org/10.4315/0362-028x-51.2.132.

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A continuous flow high-temperature short-time pasteurization system was used to determine kinetic parameters (D- and z-values) for thermal destruction of the bacterial pathogens, Escherichia coli and Klebsiella pneumoniae, in mature human milk. D-and z-alues of each bacterium were determined from data on survivors enumerated on both selective media, Violet Red Bile agar or MacConkey's, and on a non-selective medium, nutrient agar (NA). For E. coli, D-values were determined at 58, 60, 62 and 64°C. The predicted value of D at 60°C is 31.5 s. The z-value for E. coli is 3.2°C. D-values for K. pneumoniae were determined at 52, 56 and 58°C. Based on these data the predicted value of D at 60°C is 1.3 s. The z-value for K. pneumoniae, is 2.8°C. For both E. coli and K. pneumoniae, counts on NA tend to be higher than on selective media. This is undoubtedly due to the inhibitory nature of the selective media. This also suggests that some degree of thermal injury may occur for each organism.

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Hong, Yoon-Ki, Lihan Huang, Won Byong Yoon, Fang Liu, and Juming Tang. "Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization." Journal of Food Engineering 190 (December 2016): 61–71. http://dx.doi.org/10.1016/j.jfoodeng.2016.06.012.

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Aschoff, Julian K., Katja Knoblauch, Christian Hüttner, Ana Lucía Vásquez-Caicedo, Reinhold Carle, and Ralf M. Schweiggert. "Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept." Food and Bioprocess Technology 9, no. 10 (June 9, 2016): 1681–91. http://dx.doi.org/10.1007/s11947-016-1754-6.

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Putnik, Predrag, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić, and Danijela Bursać Kovačević. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices." Foods 9, no. 6 (June 1, 2020): 699. http://dx.doi.org/10.3390/foods9060699.

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Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.

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Zulueta, Ana, Francisco J. Barba, María J. Esteve, and Ana Frígola. "Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization." Food and Bioprocess Technology 6, no. 8 (April 27, 2012): 2018–30. http://dx.doi.org/10.1007/s11947-012-0858-x.

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Malik, Faiqa, Muhammad Nadeem, Ammara Ainee, Rabia Kanwal, Muhammad Sultan, Aqsa Iqbal, Samy F. Mahmoud, Garsa Ali Alshehry, Huda Abdalrahman Al-Jumayi, and Eman Hassan Ahmed Algarni. "Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)." Sustainability 14, no. 4 (February 9, 2022): 1953. http://dx.doi.org/10.3390/su14041953.

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Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.

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Carvalho, Gonçalo, Ana Catarina Leite, Rita Leal, and Ricardo Pereira. "The Role of Emergent Processing Technologies in Beer Production." Beverages 9, no. 1 (January 16, 2023): 7. http://dx.doi.org/10.3390/beverages9010007.

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The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production.

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Roobab, Ume, Afeera Abida, James S. Chacha, Aiman Athar, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Alexandru Vasile Rusu, Xin-An Zeng, Rana Muhammad Aadil, and Monica Trif. "Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices." Molecules 27, no. 13 (June 23, 2022): 4031. http://dx.doi.org/10.3390/molecules27134031.

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The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.

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Shi, Manman, Cheng Zhang, and Diana Stewart. "Quantitation of viableCoxiella burnetiiin milk products using a liquid medium-based MPN-PCR assay." Journal of Dairy Research 85, no. 4 (August 28, 2018): 482–86. http://dx.doi.org/10.1017/s0022029918000699.

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This Technical Research Communication describes a new method by which thermally treatedCoxiellain milk products may be grown in a liquid growth medium and quantitated using an MPN-PCR assay.Coxiellais generally not used in studies on thermal and non-thermal processing of milk due to the need for specialized and highly laborious techniques such as animal assays and tissue culture for determining viability. Recently, a liquid growth medium (ACCM-2) and modified atmosphere were used to growCoxiellafrom pure cultures, infected mouse tissues, and clinical samples, however, the ability to growCoxiellafrom a food such as milk has not been shown. The potential ability to enrichCoxielladirectly from contaminated milk presents a new avenue for conducting pasteurization research in which the viability of heat-treated or injured cultures could be more easily determined through direct enrichment ofCoxiellain ACCM-2. ACCM-2 medium allowed enrichment ofCoxiellafrom bovine whole milk and cream, whole goat, and whole camel milks but not whole water buffalo milk. Enrichment was possible from whole bovine milk containing as few as 6Coxiellage/ml of milk. The applicability of this ACCM-2 enrichment method was shown when using an MPN-PCR assay to quantitate the number of viableCoxiellaremaining in whole bovine milk after 64 °C thermal treatment for up to 10 min.

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Pinto da Rosa, Patricia, Bianca Pio Ávila, Isabelle Damé Veber Angelo, Paula Moreira da Silva, Rodrigo Garavaglia Chesini, Gilliany Nessy Mota, Pamela Aristimunho Sedrez, Tiago Albandes Fernandes, Milena Bugoni, and Victor Fernando Buttow Roll. "FACTORS THAT AFFECT THE THERMAL STABILITY OF BOVINE MILK AND THE USE OF ALCOHOL TEST IN THE MILK INDUSTRY – A REVIEW." Nucleus Animalium 12, no. 2 (November 30, 2020): 15–46. http://dx.doi.org/10.3738/21751463.3734.

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The dairy industry requires good quality milk with an adequate yield that does not affect the industrial process. Therefore, to produce safe food for consumers aiming to increase the shelf life of the product, the before mentioned industry makes use of heat treatment (pasteurization or UHT – Ultra-high Temperature processing). Milk must have adequate quality and high-temperature resistance; otherwise, thermal stability problems may occur. The alcohol or alizarin test is used in dairy farms to identify milk samples that present over the normal acidity and to measure their stability before being transported to the consumer market. Thus, the objective of this review was to search, in the literature, for evidence regarding the factors that interfere in the heat stability of milk and the use of the alcohol test. False-positive results are usual in samples that make use of that test, showing cases of unstable non-acid milk and putting in jeopardy the reliability of the results.

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da Silveira, Tayse Ferreira Ferreira, Marcelo Cristianini, Gunter George Kuhnle, Alessandra Braga Ribeiro, José Teixeira Filho, and Helena Teixeira Godoy. "Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization." Innovative Food Science & Emerging Technologies 55 (July 2019): 88–96. http://dx.doi.org/10.1016/j.ifset.2019.05.001.

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Ferrer, E., A. Alegría, R. Farré, P. Abellán, and F. Romero. "Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk." Food Science and Technology International 5, no. 6 (December 1999): 447–61. http://dx.doi.org/10.1177/108201329900500602.

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The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Estimating these markers is useful in monitoring the changes, especially those related to proteins, that happen during processing and storage. A review of the literature on the markers used to evaluate the modi fications that milk undergoes during thermal treatment and subsequent storage was carried out, focusing mainly on proteins. Special attention was paid to the analytical aspects. The chemical mark ers taken into account can be classified into two groups according to their relation with the Maillard reaction: 1. Specific markers of Maillard reaction: undesirable compounds (furosine, lisinoalanine, histidinalanine, furfurals, melanoidins); loss of nutrients (available lysine). 2. Non-markers of Maillard reaction: galactose; lactulose; protein-reducing substances; denaturation of protein; in vitro digestibility of proteins; others—pH, viscosity, free fatty acids.

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Kang, Su Wang, Jeong Hyeon Hwang, Ah Hyun Jung, Eunyoung Park, Sangeun Park, Yohan Yoon, and Sung Hee Park. "Effect of Non-thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attributes through Gamma Ray and Electron Beam Irradiation." Food Engineering Progress 25, no. 2 (May 30, 2021): 139–46. http://dx.doi.org/10.13050/foodengprog.2021.25.2.139.

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Erdal, Berna, Seydi Yıkmış, Nazan Tokatlı Demirok, Esra Bozgeyik, and Okan Levent. "Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties." Biology 11, no. 6 (June 17, 2022): 926. http://dx.doi.org/10.3390/biology11060926.

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Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

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Pou, K. R. Jolvis. "Applications of High Pressure Technology in Food Processing." International Journal of Food Studies 10, no. 1 (April 18, 2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.

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Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

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Codina-Torrella, Idoia, Joan Josep Gallardo-Chacón, Bibiana Juan, Buenaventura Guamis, and Antonio José Trujillo. "Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage." Foods 12, no. 4 (February 4, 2023): 683. http://dx.doi.org/10.3390/foods12040683.

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Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.

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Silva, Filipa Vinagre M., and Evelyn Evelyn. "Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens." Applied Sciences 13, no. 2 (January 16, 2023): 1193. http://dx.doi.org/10.3390/app13021193.

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Vegetative pathogens actively grow in foods, metabolizing and dividing their cells. They have consequently become a focus of concern for the food industry, food regulators and food control agencies. Although much has been done by the food industry and food regulatory agencies, foodborne outbreaks are still reported globally, causing illnesses, hospitalizations, and in certain cases, deaths, together with product recalls and subsequent economic losses. Major bacterial infections from raw and processed foods are caused by Escherichia coli serotype O157:H7, Salmonella enteritidis, and Listeria monocytogenes. High pressure processing (HPP) (also referred to as high hydrostatic pressure, HHP) is a non-thermal pasteurization technology that relies on very high pressures (400–600 MPa) to inactivate pathogens, instead of heat, thus causing less negative impact in the food nutrients and quality. HPP can be used to preserve foods, instead of chemical food additives. In this study, a review of the effect of HPP treatments on major vegetative bacteria in specific foods was carried out. HPP at 600 MPa, commonly used by the food industry, can achieve the recommended 5–8-log reductions in E. coli, S. enteritidis, L. monocytogenes, and Vibrio. Staphylococcus aureus presented the highest resistance to HPP among the foodborne vegetative pathogens investigated, followed by E. coli. More susceptible L. monocytogenes and Salmonella spp. bacteria were reduced by 6 logs at pressures within 500–600 MPa. Vibrio spp. (e.g., raw oysters), Campylobacter jejuni, Yersinia enterocolitica, Citrobacter freundii and Aeromonas hydrophila generally required lower pressures (300–400 MPa) for inactivation. Bacterial species and strain, as well as the food itself, with a characteristic composition, affect the microbial inactivation. This review demonstrates that HPP is a safe pasteurization technology, which is able to achieve at least 5-log reduction in major food bacterial pathogens, without the application of heat.

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Journal articles on the topic 'Non-thermal pasteurization'

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