Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries

Xi, Bin; Campagnoli, Matteo; Butot, Sophie; Putallaz, Thierry; Michot, Lise; Zuber, Sophie

doi:10.1016/j.ijfoodmicro.2020.108522

Cited by 8 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Preserving food to extend its shelf life is a central preoccupation of the food industry. One of the approaches to reducing the microbial load is the osmotic dehydration process, which can be used to develop new fruit and vegetable products due to its ability to improve the sensory and nutritional properties of fresh products, as well as to extend the shelf life of the final product [23,81,82]. With that in mind, this part of the study was initiated to evaluate the microbiological quality of osmotically dehydrated beetroots, as well as osmotically dehydrated beetroots coated with CSoC biopolymer, in order to assess its antimicrobial effects.…”

Section: Storage Stabilitymentioning

confidence: 99%

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability

Šuput,

Rakita,

Spasevski

et al. 2024

Foods

View full text Add to dashboard Cite

In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on Camelina sativa oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots.

show abstract

Section: Storage Stabilitymentioning

confidence: 99%

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability

Šuput,

Rakita,

Spasevski

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…E. coli was more susceptible in that no surviving bacteria was detected (detection limit, 1.3 log cfu/g) at day 7 of ripening period and stayed below the detection level during the ripening period regardless of the inoculation dose. Bai et al (2020) reported that the number of E. coli inoculated to blueberry samples reduced about 1.5 log cfu/g during osmotic dehydration in 43 °Brix sucrose solution for 15 h at 23 °C.…”

Section: Survival Of B Cereus and E Coli During Ripening And Storage ...mentioning

confidence: 99%

Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

Gündüz

Göral

2022

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as the safety of product.

show abstract

“…These results demonstrate that this microflora may have come from the raw material, the equipment on the processing line and the warehouse and that it is necessary to disinfect fresh vegetables before drying them in sun dryers. Bai et al [74] have investigated the effectiveness of osmotic dehydration and cold infusion combination in the inactivation of related bacteria using blueberries. At the end of the study, no bacteria strain remained alive except for Enterococcus faecium in the samples dried at 40 °C by adding sugar.…”

Section: Effect Of Drying Process On Microorganisms and Survival Mechanisms Of Microorganisms In Low Water Activitymentioning

confidence: 99%

The microbiological quality of various foods dried by applying different drying methods: a review

Alp

Bulantekin

2021

Eur Food Res Technol

100

View full text Add to dashboard Cite

With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO 2 ), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe. Keywords Food safety • Microbial inactivation • Bacterial survivor • Drying methods • Dried fruits and vegetables • Emerging technologies in food processing * Duygu Alp

show abstract

Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries

Cited by 8 publications

References 40 publications

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability

Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

The microbiological quality of various foods dried by applying different drying methods: a review

Contact Info

Product

Resources

About