Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality

Lacivita, Valentina; Conte, Amalia; Musavian, Hanieh Sadat; Krebs, Niels; Zambrini, Vittorio; Nobile, Matteo Alessandro Del

doi:10.1016/j.lwt.2018.03.062

Cited by 9 publications

(6 citation statements)

References 41 publications

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“…Recently, physical methods, such as High Intensity Light Pulses (HILP), X-ray, and the combination of ultrasound and steam, have been successfully explored for controlling pseudomonads growth and preserving food quality of cold stored mozzarella cheeses [201,202,203]; promising results of these studies highlighted the need to further investigate these innovative technologies in order to be applied in industrial scale-up.…”

Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few “hubs” where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.

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Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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“…However, the production of volatile compounds causing off-flavour derived from ultrasonicated milk must be considered. Thus, the production of volatile compounds which may affect the flavour profile and sensory properties has been examined (Sanchez et al ., 2001; Sfakianakis and Tzia, 2017; Lacivita et al ., 2018). The off-flavour producing ‘rubbery’, ‘burnt’, plastic, metallic were also detected in cheese made from low-frequency sonicated milk (Marchesini et al ., 2012) or burnt, pungent flavour or fatty attributes in yogurt derived from sonicated milk (Sfakianakis and Tzia, 2017).…”

Section: Influence Of Ultrasound On the Production Of Volatile Compoumentioning

confidence: 99%

“…Therefore, the application of ultrasound in brining of cheese at low frequency appears to be promising in the cheese-making process. Furthermore, the combined application of steam (94–95°C) and ultrasound (25–40 kHz) (so-called Sonosteam) on cheese processing for up to 6 s displayed unchanged sensory attributes in term of odour while it helped to improve the bactericidal inactivation (Lacivita et al ., 2018). The authors suggested that the use of Sonosteam at low frequency for a rapid treatment time (25–40 kHz, 6 s) is potentially useful for cheese processing (Lacivita et al ., 2018).…”

Section: Influence Of Ultrasound On the Production Of Volatile Compoumentioning

confidence: 99%

“…Furthermore, the combined application of steam (94–95°C) and ultrasound (25–40 kHz) (so-called Sonosteam) on cheese processing for up to 6 s displayed unchanged sensory attributes in term of odour while it helped to improve the bactericidal inactivation (Lacivita et al ., 2018). The authors suggested that the use of Sonosteam at low frequency for a rapid treatment time (25–40 kHz, 6 s) is potentially useful for cheese processing (Lacivita et al ., 2018). However, in these studies, only general sensory attributes were considered, and no volatile profiles were reported.…”

Section: Influence Of Ultrasound On the Production Of Volatile Compoumentioning

confidence: 99%

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Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Bui

Cozzolino

Zisu³

et al. 2020

Journal of Dairy Research

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The effects of low and high frequency ultrasound on the production of volatile compounds along with their derivation and corresponding off-flavours in milk and milk products are discussed in this review. The review will simultaneously discuss possible mechanisms of applied ultrasound and their respective chemical and physical effects on milk components in relation to the production of volatile compounds. Ultrasound offers potential benefits in dairy applications over conventional heat treatment processes. Physical effects enhance the positive alteration of the physicochemical properties of milk proteins and fat. However, chemical effects propagated by free radical generation cause redox oxidations which in turn produce undesirable volatile compounds such as aldehydes, ketones, acids, esters, alcohols and sulphur, producing off-flavours. The extent of volatile compounds produced depends on ultrasonic processing conditions such as sonication time, temperature and frequency. Low frequency ultrasound limits free radical formation and results in few volatile compounds, while high ultrasonic frequency induces greater level of free radical formation. Furthermore, the compositional variations in terms of milk proteins and fat within the milk systems influence the production of volatile compounds. These factors could be controlled and optimized to reduce the production of undesirable volatiles, eliminate off-flavours, and promote the application of ultrasound technology in the dairy field.

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“…of transportation boxes and crates (Musavian et al ). In another study, steam (94°C–95°C) and ultrasound (25–40 kHz) combination was used to treat mozzarella cheese inoculated with Pseudomonas fluorescens and Enterobacteriaceae for a short time (Lacivita et al ) demonstrating a microbial reduction of 0.8–2 log cycles. Morild et al () found a similar trend in inactivation of pathogens on pork using the steam‐ultrasound combination (1–2 s).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

Basumatary

Vatankhah

Dwivedi

et al. 2020

J Food Process Engineering

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Steam is by far the most effective heating medium used in commercial thermal processing applications. However, for rapid short time direct heating of food products it poses some serious difficulties because of the presence of air along the surface and internal tissues of the food products interferes with the heat transfer mechanism and slows down the effective heating of the surface. Addition of an ultrasound environment to steam can assist in removing this surface barrier and promote better heat transfer. The objective of this research was to evaluate the suitability of ultrasound—steam combination heating for (a) microbial decontamination and (b) enhancing heat transfer. It was demonstrated that short‐time (15 s) combined ultrasound—steam heating could result in more than five logarithmic cycle destruction of Escherichia coli population on carrot surfaces. Secondly, for longer time heating, the combination heat treatment was more efficient than steam alone for enhancing heat transfer rates contributing to achieve a lower heating rate index, higher temperatures and higher process lethality values. Practical Applications Surface contamination of fruits, vegetables, and meats present a serious problem with respect to public health safety and their marketability. Many techniques have been employed for microbial decontamination of food contact surfaces only with limited success. New methods are always evolving to improve the process efficiency without impairing the product quality. Physical methods are gaining more popularity than chemicals due to consumer concerns for chemical additives. While steam and sound have been independently used successfully for various food processing applications, their combination has not been widely tried either to improve the efficacy of surface decontamination or improved heat transfer. The main focus of this study is to review and demonstrate the success ultrasound‐steam combination process.

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Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality

Cited by 9 publications

References 41 publications

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

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