Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice

Doan, Nhu Khue; Tiep, Ho Thi; Lại, Đạt Quốc; Phung, Le Thi Kim; Le, Nhat Tam

doi:10.1016/j.lwt.2020.109528

Cited by 14 publications

(9 citation statements)

References 22 publications

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“…Figure 2 describes the difference in the experimental setup of OH and conventional heat treatment. Similarly, Khue et al (2020) recorded faster microbial inactivation under OH processing of pomelo fruit juices when compared with conventional pasteurization. According to Hashemi and Roohi (2019), the inactivation rate of microorganisms increased by increase of voltage from 150 to 250 V during citrus juices processing.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 93%

“…OH significantly reduced Escherichia coli , yeast, lactobacillus, and salmonella when compared with conventional pasteurization (Cho et al, 2017; Hashemi & Roohi, 2019; Khue et al, 2020; Moreno, Echeverria, et al, 2017a). Furthermore, Cho et al (2017) used self‐designed continuous OH pasteurization for Gochujang (Korean‐style fermented food) having hot pepper paste.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

“…Recently the OH technology showed inactivation of Salmonella spp. (Khue, Tiep, Dat, Kim Phung, & Tam, 2020), Lactobacillus spp. (Doan, Lai, Kim Le, & Le, 2021), and Staphylococcus spp.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

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Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 93%

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

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Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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“…The heating chamber had two titanium electrodes with a distance of 2 cm between the two electrodes. A schematic diagram of the OH apparatus was shown in our previous study (Khue et al ., 2020). Frequency of 60 Hz and electric field strength of 30 V cm −1 were installed.…”

Section: Methodsmentioning

confidence: 99%

“…Heat is generated uniformly and quickly, and thus, it has little effect on heat-sensitive components (De Halleux et al, 2005;Mercali et al, 2014a). In addition, the influence of OH on microorganisms is dual, in addition to the effect of heat, there is also the effect of electricity, which increases the effectiveness of microorganism inactivation (Khue et al, 2020). Therefore, the temperature required to inactivate microorganisms is lower than that of conventional heating, also contributing to protecting biologically active compounds, heat-sensitive components in fruit juice (Doan et al, 2021a(Doan et al, , 2021b.…”

Section: Introductionmentioning

confidence: 99%

Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage

Doan

Hương

et al. 2023

Int J of Food Sci Tech

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Summary Red‐fleshed dragon fruit is a promising source of antioxidants and natural colour compounds. This study examined the effects of ohmic heating (OH) and ascorbic acid addition on total phenolic content (TPC), betacyanin (BC), antioxidant activity and colour changes in the juice during storage. The juice was treated from 20 to 85 °C and stabilised at 85 °C for 60 s by OH at 60 Hz and 30 V cm−1. The treated samples were stored at 4 °C in dark bottles for 8 weeks, and BC, TPC, antioxidant activity and colour were determined weekly. After 1 week of storage, there was no degradation of TPC or BC (P > 0.05). However, after 8 weeks of storage, BC decreased by 47%, TPC decreased by 60% and antioxidant activity decreased by 39% in the OH juice. The colour changes of the juice during the 8‐week storage period were strongly correlated with the BC (r (correlation coefficient) > 0.98). A comparison of the OH process with conventional heating (CH) showed that OH resulted in less degradation to BC, TPC and antioxidant activity than CH. OH is a suitable technology for processing red‐fleshed dragon fruit juice. Adding 0.25% AA to the juice helped reduce changes in colour, BC, TPC and antioxidant activity (P < 0.05).

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Ohmic Heating

Rocha¹,

Barros²,

Pimentel³

et al. 2022

Novel Technologies in Food Science

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Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice

Cited by 14 publications

References 22 publications

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage

Ohmic Heating

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