Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milk

Abstract

Purpose The presence of residues of veterinary drugs in animal-derived food is one of the major problems for food safety. The consumption of milk containing antibiotic residues can evoke allergic reactions in hypersensitive individuals, disorders of intestinal flora and produces the risk of emerging antibiotic resistance microorganism. Methods In this study, the effect of the thermal treatments and pulsed electric field (PEF) on the reduction of benzylpenicillin (PNG) spiked artificially in milk was evaluated quantitatively by calculating the loss of the concentration using HPLC. Fresh raw milk was subjected to a high-temperature short-time (72 °C for 15 s, HTST), low-temperature long-time (62.5 °C for 30 min, LTLT) and ultrahigh-temperature processing (138 °C for 2 s, UHT). The PEF process factors output voltage (20-65%) and pulse width (10-26 μs) were optimized for maximum reduction of PNG by employing the statistical tool response surface methodology (RSM). Results HTST, LTLT, and UHT have resulted in the reduction of PNG 13.5%, 6.1%, 1.2% respectively. The optimized parameters of the PEF treatment had reduction efficiency in the range of 79-86%. The saddle response surface obtained from RSM showed that the center was neither at maximum point nor at the minimum point. The predicted and experimental values of the response were nearly similar which proved the suitability of the fitted quadratic model. Combined thermal and PEF treatment has a significant synergistic effect in reducing the PNG. Conclusions PEF induced reduction efficiency achieved was 79-86%. The reduction percentages were observed higher in the combined pasteurization and PEF treatment of milk. The pulsed electric field can be adopted as a unique processing tool for degradation of antibiotic residues whilst retaining nutritional quality parameters.

Recent Advances in Polymer-Based Biosensors for Food Safety Detection

“…Herein, the applications of polymer-based biosensors in detection of antibiotics have been demonstrated in Table 5 below. Benzylpenicillin is a widely used antibiotic, but its excessive use in livestock to prevent and treat diseases can result in residues in milk, meat, and kidneys, posing a risk to food safety [98]. Celik et al developed a biosensor based on penicillin-imprinted polymers (Figure 6a) [89].…”

Potential applications of pulsed electric field in the fermented wine industry

“…The electroporation dramatically increases membrane permeability which may affect mass transfer or cell rupture ( Figure 1 ). Therefore, PEF technology has received extensive attention and research in a variety of food processing, such as food dehydration ( 24 ), sterilization ( 25 ), promotion of extraction ( 26 ), and reduction of pesticide residues ( 27 ). In addition, the PEF treatment promotes the ionization and polarization of molecules, changes the internal molecular arrangement, improves the effective collision rate between molecules, speeds up the chemical reaction rate in dynamic equilibrium, and reduces the activation energy required for the reaction.…”