Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review

Nema, Prabhat K.; Sehrawat, Rachna; Ravichandran, Chandrakala; Kaur, Barjinder Pal; Kumar, Anit; Tarafdar, Ayon

doi:10.1155/2022/5797843

Cited by 17 publications

(5 citation statements)

References 193 publications

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“…High pressure or heating treatment can lead to changes in the cell membrane and morphology, biochemical reactions, and alteration in the genetic mechanism, which is responsible for microorganism inactivation. These effects vary with the type of microorganism and food composition [37]. Herein, both UHPS and HS treatments could effectively kill microorganisms while maintaining the edible safety of XL7 juice during storage.…”

Section: Effects Of Different Sterilization Methods On Microbial Inde...mentioning

confidence: 99%

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Gan

Chen

Wang

et al. 2023

Foods

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In this study, ultra–high–pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS–treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS–treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low–temperature storage might be an effective way to prolong the shelf life of XL7 juice.

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Section: Effects Of Different Sterilization Methods On Microbial Inde...mentioning

confidence: 99%

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Gan

Chen

Wang

et al. 2023

Foods

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show abstract

“…Although previous studies have proposed the application of CP for the inactivation of highly resistant spores (Butscher et al, 2015;Deng et al, 2006), there is a need about the adequate understanding of the sporicidal activity of CP for industrial applications in the prefabricated aquatic food industry. Nema et al (2022) proposed that combining HPP with other nonthermal (e.g., irradiation, ultrasound, and PEF) and mild heating techniques (e.g., pasteurization, blanching, and drying) will be an additional hurdle for the spores. In addition, PDI with exogenous PS can effectively control pathogenic and spoilage bacteria, fungi, spores, and viruses in the aquaculture products.…”

Section: The Effectiveness On Microorganism Inactivationmentioning

confidence: 99%

“…Nema et al. (2022) proposed that combining HPP with other nonthermal (e.g., irradiation, ultrasound, and PEF) and mild heating techniques (e.g., pasteurization, blanching, and drying) will be an additional hurdle for the spores. In addition, PDI with exogenous PS can effectively control pathogenic and spoilage bacteria, fungi, spores, and viruses in the aquaculture products.…”

Section: Nonthermal Physical Field Technologiesmentioning

confidence: 99%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

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“…With tuna fish, the HPP treatment is observed to be only bacteriostatic, leaving room for microbial proliferation during storage [108]. In view of the observed occasional limitations in single treatments for fish preservation, hybrid treatments combining non-thermal and mild thermal applications are being examined for efficient microbial destruction while retaining the freshness of fish muscles.…”

Section: Intelligent Packagingmentioning

confidence: 99%

Safety, Processing, and Utilization of Fishery Products

Samarajeewa

2024

Fishes

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Global marine fish harvests have reached a plateau over the last decade, and efforts to increase aquaculture tend to face limitations in terms of water resources and contamination problems. Of the current fish harvest, at least 50% is discarded as waste. The current situation requires efforts to process, preserve, and utilize the fish capture to minimize waste. Chemical and microbiological contamination limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and to process them into more appealing products. Instead of resorting to individual food-processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods or by combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through the upscaling of current scientifically proven methods to new processing technologies. The separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards and to have desirable industrial characteristics. The diversity of information and products generated through new methods require advanced data handling and prediction systems, such as artificial intelligence, to address food safety and to derive the best out of fish processing and utilization.

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Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review

Cited by 17 publications

References 193 publications

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Safety, Processing, and Utilization of Fishery Products

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