Inactivation effects and mechanism of ohmic heating on Bacillus cereus

Jia, Lihong; Shao, Longtan; Zhao, Yijie; Sun, Yingying; Li, Xingmin; Dai, Ruitong

doi:10.1016/j.ijfoodmicro.2023.110125

Cited by 11 publications

(4 citation statements)

References 56 publications

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“…Similar results associated with enzyme inhibition were also reported by [19,20]. The major advantage of OHassisted blanching is a significant reduction in inactivation time [21][22][23]. Nonthermal activation behavior of OH plays an important role, especially in the case of enzymes and microbial inactivation [24].…”

Section: Effect On Microbiological Inactivationsupporting

confidence: 81%

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Sain,

Minz,

John

et al. 2024

Journal of Food Processing and Preservation

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Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.

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Section: Effect On Microbiological Inactivationsupporting

confidence: 81%

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Sain,

Minz,

John

et al. 2024

Journal of Food Processing and Preservation

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“…Most studies on microbial inactivation by OH focus only on the inactivation kinetics [86][87][88], while very few deal with its mechanisms of action and are mainly related to spore inactivation [51,70,89]. The inactivation of vegetative cells by OH treatments is considered primarily thermal, although studies have reported additional inactivation related to the effect of electroporation when an electric field is applied (Table 1).…”

Section: Microbial Inactivationmentioning

confidence: 99%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed.

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“…Considering the samples treated with COV and the non-treated samples, COV was the least effective treatment when compared with other methods used in our work, as it was only able to eliminate approximately 57% of microbial contamination of the FW formulations. This treatment relies on heat convection and conduction mechanisms to sterilize the FW mixtures [41]. Due to the abovementioned mechanisms, it is possible that the temperature in the sample was not evenly distributed, therefore reducing the treatment's efficiency.…”

Section: Effect Of Pretreatments On Microbial Contamination Of the Fw...mentioning

confidence: 99%

Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate

Marques,

Pereira,

Machado

et al. 2024

Foods

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A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of Chlorella vulgaris. The impact of different pretreatments on the elemental composition and microbial contamination of seven retail food waste mixtures was evaluated. Among the pretreatment methods applied to the food waste formulations, autoclaving was able to eliminate all microbial contamination and increase the availability of reducing sugars by 30%. Ohmic heating was also able to eliminate most of the contaminations in the food wastes in shorter time periods than autoclave. However, it has reduced the availability of reducing sugars, making it less preferable for microalgae heterotrophic cultivation. The direct utilization of food waste containing essential nutrients from fruits, vegetables, dairy and bakery products, and meat on the heterotrophic growth of microalgae allowed a biomass concentration of 2.2 × 108 cells·mL−1, being the culture able to consume more than 42% of the reducing sugars present in the substrate, thus demonstrating the economic and environmental potential of these wastes.

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Inactivation effects and mechanism of ohmic heating on Bacillus cereus

Cited by 11 publications

References 56 publications

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate

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