Selected Novel Food Processing Technologies Used as Hurdles

Barbosa‐Cánovas, Gustavo V.; Yıldız, Semanur; Öner, Mehmet D.; Candoğan, Kezban

doi:10.1007/978-3-030-42660-6_24

Cited by 8 publications

(5 citation statements)

References 119 publications

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“…Optimized PEF conditions were applied to evaluate the synergistic effect of PEF and thermal processing. The concept of hurdle technology has been successfully employed where two or more food preservation methods simultaneously studied to achieve desirable goals [25]. PEF has been applied simultaneously with heat to minimize the thermal negative effect and to reduce the microbial population in a greater extent with an increase in the shelf life of food.…”

Section: Combined Of Pef and Heat Treatmentsmentioning

confidence: 99%

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

Shinde

Kumar

Reddy

et al. 2021

J Environ Health Sci Engineer

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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.

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Section: Combined Of Pef and Heat Treatmentsmentioning

confidence: 99%

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

Shinde

Kumar

Reddy

et al. 2021

J Environ Health Sci Engineer

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“…Treatment time and temperature were set to 90 ºC and 30 s, based on typical juice pasteurization conditions, which vary from 90 to 95 ºC for 15 to 60 s 4 . The average comeup time was 8 min and 13 s. The OH treatment conditions were selected to ensure a 5-log reduction in B. coagulans, following previously published literature 20 .…”

Section: Juice Processing Experimentsmentioning

confidence: 99%

“…In contrast, novel processing technologies aim to deliver the same extended shelf-life (or shelf-stable) product with improved nutrient and sensory profiles 3 . Some of these novel processing methods include pulsed electric field (PEF) and ohmic heating (OH), which use different proportions of electric fields and heat to inactivate microorganisms, while high-pressure processing (HPP) uses hydrostatic pressure to produce a pasteurization effect 4 . Notably, the non-thermal methods (HPP and PEF) by themselves, are incapable of inactivating bacterial spores without the use of heat, and thus are not suitable for foods of pH > 4.6, for which commercial sterilization is a necessity.…”

Section: Introductionmentioning

confidence: 99%

Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

Zhong¹,

Vendrell-Pacheco

Heskitt³

et al. 2019

J. Agric. Food Chem.

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This research aimed to measure the impact of novel food processing techniques, i.e. pulsed electric field (PEF), ohmic heating (OH), and high-pressure processing (HPP), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice, and HPP and PEF on the same attributes from kale-based juices, as compared with raw (non-processed) and conventional thermal treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using HPLC-DAD, and in Caco-2 cells using HPLC-MS/MS. Tomato juice results: PEF increased lycopene bioaccessibility by 150%, but reduced β-carotene bioaccessibility by 44%, relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results: TT and PEF degraded βcarotene and lutein in the juice. No difference in bioaccessibility or cell uptake were observed. Total delivery of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells just as well as TT, and may produce a more desirable product due to other factors (i.e. conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved carotenoid content and color in kale-based juice, and merits further consideration.

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“…Lethal effect could be increased when these technologies are used in combination with each other or different preservation factors, such as pH, heat, and antimicrobials. Combined technologies may improve the food quality by achieving the same level of microbial inactivation at reduced treatment intensity and time compared to single applications (Barbosa‐Cánovas & Bermúdez‐Aguirre, 2011; Barbosa‐Cánovas et al., 2020; Huang et al., 2014; Ross et al., 2003). Equivalency of processes in terms of microbial inactivation is very important to reasonably compare product quality (Vervoort et al., 2011; Yildiz et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies

Yıldız

Shin

Franco

et al. 2022

Journal of Food Science

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Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5‐log reduction of Escherichia coli and Listeria innocua in pineapple juice–coconut milk (PC) blends by high‐pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300–600 MPa, 20°C for 0.5–30 min; PEF at an electric field strength of 10–21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5‐log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2–12.4°Bx), acidity (0.47%–0.51% citric acid), pH (3.91–4.16), and viscosity (3.55 × 10−3–4.0 × 10−3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.

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Selected Novel Food Processing Technologies Used as Hurdles

Cited by 8 publications

References 119 publications

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

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

Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies

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