Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Kim, N.H.; Ryang, Jun Hwan; Lee, B.S.; Kim, C.T.; Rhee, Min Suk

doi:10.1016/j.ijfoodmicro.2017.01.002

Cited by 42 publications

(21 citation statements)

References 30 publications

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“…Different frequencies can also be applied to the food material in an ohmic heating process but the higher frequencies (>100 Hz) are usually preferred as the low‐frequencies (˂60 Hz) increase the rate of electrode corrosion and electrolysis reactions (Gavahian & Farahnaky, ; Ramaswamy, Marcotte, Sastry, & Abdelrahim, ). While controlled low temperature MEF has been mainly used as a technique to enhance cell permeability (Kulshrestha & Sastry, ; Sensoy & Sastry, ; Wang & Sastry, ), ohmic heating has a wider range of applications, including microbial inactivation (Kim, Ryang, Lee, Kim, & Rhee, ; Ryang et al., ; Somavat, Mohamed, Chung, Yousef, & Sastry, ), cooking (Farahnaky, Azizi, & Gavahian, ; Jittanit et al., ), and distillation (Gavahian, Farahnaky, & Sastry, , b; Gavahian, Farahnaky, Shavezipur, & Sastry, ). The benefits of controlled low temperature MEF and ohmic heating, such as saving in energy and time, has been highlighted in the literature (Gavahian et al., ; Ramaswamy et al., ).…”

Section: Fundamentals Of Mef and Ohmic Extraction Processmentioning

confidence: 99%

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

Gavahian

Chu

Sastry

2018

Comp Rev Food Sci Food Safe

105

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Several extraction techniques have been proposed recently as the food industry is seeking alternatives to tedious classical methods. Moderate electric field (MEF) extraction at low and high temperatures offers several advantages such as enhancing product quantity and quality as well as saving time and energy. This method has gained interest as a preferred extraction technique among researchers. This review is devoted to introducing the principles, mechanisms, and recent progress in the MEF extraction technique. The parameters influencing MEF treatment are also discussed and performances are compared to conventional extraction methods. Considerations for industrial development of MEF as well as its drawbacks are also discussed. MEF extraction is applicable to a wide range of food materials and offers several benefits such as reducing extraction time and energy and also enhancing the extract's quality and yield. Optimizing process parameters, such as treatment time and temperature, electric field intensity, and frequency, along with raw material selection and preparation can boost the performance of a MEF system. Further investigations on safety and sustainability of this novel technique are required prior to commercial applications.

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Section: Fundamentals Of Mef and Ohmic Extraction Processmentioning

confidence: 99%

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

Gavahian

Chu

Sastry

2018

Comp Rev Food Sci Food Safe

105

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“…Besides the superior processing characteristics of ohmic heating, the inactivation effect on microorganisms also attracts many researchers’ interest. Up to now, ohmic heating has been widely applied to inactivate vegetative cells and spores in various food, such as Salmonella in buffalo milk (Kumar et al, 2014), Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice (Sagong et al, 2011) and in salsa (Kim and Kang, 2017), Listeria innocua in meat (Zell et al, 2010), Alicyclobacillus acidoterrestris spores in apple juice (Kim et al, 2017), Bacillus licheniformis spores in cloudberry jam (Pereira et al, 2007), and Bacillus cereus spores in doenjang (Ryang et al, 2016). Most studies indicated that ohmic heating had a comparable or even better inactivation effect on microorganisms than conventional thermal treatment methods, and the possibility of non-thermal inactivation effect of ohmic heating was also referred (Pereira et al, 2007; Somavat et al, 2012; Tian X.J.…”

Section: Introductionmentioning

confidence: 99%

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

Tian

Yao

et al. 2018

Front. Microbiol.

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The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of Escherichia coli O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of E. coli cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of E. coli cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.

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“…Even though using KrCl excilamps is an effective method to control foodborne pathogens, it still requires a long treatment time and has limitations in penetration depth. Considering increasing demands for energy efficient and environmentally friendly bactericidal apparatus, it is promising to combine this new irradiation method with ohmic heating, a thermal technology which has been used for apple juice processing (N. Kim, Ryang, Lee, Kim, & Rhee, ).…”

Section: Introductionmentioning

confidence: 99%

Combined ohmic heating and krypton‐chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice

Kim

Park

et al. 2020

Journal of Food Safety

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The combined effect of the 222-nm krypton-chlorine (KrCl) excilamp and ohmic heating for the inactivation of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7 in apple juice was investigated in this study. When ohmic heating and a KrCl excilamp were applied to apple juice simultaneously, the reduction level of E. coli O157:H7 following 70 s (target temperature of 65.9 C) of combination treatment reaching 4.6 log CFU/ml was significantly higher than that of each treatment alone (2.7 log CFU/ml). The same trend, indicating a synergistic bactericidal effect, was observed for L. monocytogenes and S. Typhimurium. Therefore, the combination treatment of the KrCl excilamp and ohmic heating can be used effectively to control bacterial pathogens in apple juice with a reduced processing time. Practical applicationsDemands for energy-efficient and environmentally friendly bactericidal apparatuses have been increasing. Although the mercury UV lamp has been widely used to inactivate foodborne pathogens in water or juice products individually or combined with heat treatment, the use of this conventional lamp will be limited continuously in accordance with the Minamata Convention treaty, which restricts the use of mercury. Thus, it is of interest to identify the bactericidal effect of an alternative UV-C lamp and its combination with heat treatment. The synergistic bactericidal effect of the KrCl excilamp and ohmic heating, which are alternative nonthermal and thermal technologies, respectively, was identified in the present study. The results indicated in this study could be utilized by juice processors to achieve a 5-log reduction in foodborne pathogens.

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Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Cited by 42 publications

References 30 publications

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

Combined ohmic heating and krypton‐chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice

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