The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction

Laguerre, Jean‐Claude; Gadonna‐Widehem, Pascale; Moreno‐González, David; Evelyne, Onillon; Ait-Ameur, Lamia; Birlouez-Aragon, I.

doi:10.1016/j.jfoodeng.2011.06.021

Cited by 27 publications

(21 citation statements)

References 16 publications

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“…In the research of Laguerre et al [22], inactivation of G. stearothermophilus spores reaching 1 log took place, depending on the used radiation power, within 50 to 150 seconds. 8-minute action of microwaves caused the destruction of 100% of C. sporogenes and G. stearothermophilus spores [23].…”

Section: Discussionmentioning

confidence: 95%

“…It resulted from the shorter, in comparison with autoclave, time of heating the substrate, which enables a better retention of nutrients. On the other hand, Laguerre et al [22], when testing the influence of microwaves on G. stearothermophilus spores in milk, determined the so-called "optimal zone" of the sterilization process. this concept defines the power and time of action of radiation, ensuring a satisfactory level of destruction of spores at the lowest possible loss of nutrients and limiting to the minimum the number of harmful side compounds generated in thermal processes (Maillard reaction products).…”

Section: Discussionmentioning

confidence: 99%

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Inactivation of Clostridium sporogenes and Geobacillus stearothermophilus spores with the use of microwave and steam sterilizers and microwave oven

Skowron

Bauza-Kaszewska²,

Kaczmarek³

et al. 2016

Medical Research Journal

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Introduction. Equipment for sterilization used in medical laboratories must be absolutely effective in eliminating microorganisms and their spores. It often directly influences human health, even life. The aim of the study was to compare the effectiveness of sterilization using the steam sterilizer ASV E, microwave sterilizer EnbioJet ML1, microwave sterilizer for baby bottles and breast pumps AVENT and microwave oven. Results. After using the steam sterilizer, 100% inactivation of spores of both species was noted. In the case of EnbioJet ML1 sterilizer, in the test containing 10 6 CFU × cm -3 G. stearothermophilus spores, 1.63 × 10 1 CFU × cm -3 survived. The baby bottles sterilizer proved less effective. While the microwave, in the case of tests with the highest spore content, provided their inactivation only at the level of more than 70.0%. The steam sterilizer and EnbioJet ML1 sterilizer were the most effective, whereas the latter ensured a very short time of high temperature effect, which has a favorable impact on the properties of sterilized products, for example compounds decomposing in high temperature. Conclusion.Results of own, as well as other authors' studies allow to confirm the large potential in the scope of using microwave radiation for the sterilization and disinfection of materials of various sensitivity to temperature.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Inactivation of Clostridium sporogenes and Geobacillus stearothermophilus spores with the use of microwave and steam sterilizers and microwave oven

Skowron

Bauza-Kaszewska²,

Kaczmarek³

et al. 2016

Medical Research Journal

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“…Clare et al (2005) demonstrated that MW processing can replace conventional sterilization (UHT) of the milk with guaranteed stability for a period of 1 year. Several later studies also highlighted the ability of MW heating to eliminate/inactivate microorganisms such as E. coli, Salmonella sp., S. aureus, P. aeruginosa, B. subtilis, Cronobacter sakazakii, to inactivate toxins such as Shiga (Stx2) toxin produced by toxigenic E. coli, and to inactivate enzymes, such as alkaline phosphatase in dairy products (Géczi et al, 2013;Laguerre et al, 2011;Lin & Ramaswamy, 2011;Manjunatha et al, 2012;Pina-Pérez et al, 2014;Rasooly et al, 2014;Tremonte et al, 2014; Table 2). MW processing offers potential benefits due to rapid heating and deeper penetration power into food products and thus achieve more effective bulk-heating.…”

Section: Mw Heating and Food Safetymentioning

confidence: 99%

“…Novel thermal technologies such as dielectric heating by microwave (MW) and radio-frequency systems promote a volumetric heating, that is, the heat generated occurs inside the food, thereby obtaining higher quality products with greater thermal efficiency when compared to conventional thermal processes (Bhushand et al, 2017;Mishra & Ramchandran, 2015). Because the first study reported on the use of a MW system for milk pasteurization (Hamid, Boulanger, Tong, Gallop, & Pereira, 1969), many studies have been carried out on the pasteurization and sterilization of different food products (Géczi, Horváth, Kaszab, & Alemany, 2013;Laguerre et al, 2011;Lin & Ramaswamy, 2011;Manjunatha, Prabha, Ramachandra, Krishna, & Shankar, 2012;Pina-Pérez, Benlloch-Tinoco, Rodrigo, & Martinez, 2014;Rasooly, Hernlem, He, & Friedman, 2014;Tremonte et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins

Cavalcanti

Couto

et al. 2019

Comp Rev Food Sci Food Safe

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Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

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“…Several studies have been carried out testing microwave technology as an alternative processing strategy to conventional milk pasteurization (Hamid, Boulanger, Tong, Gallop, & Pereira, ; Orsat, Raghavan, & Meda, ). These studies have shown the beneficial application of microwave energy (W/s, power per seconds) for milk sterilization and shelf‐life enhancement (Ahmed & Ramaswamy, ; Clare et al, ; Laguerre et al, ). However, the effects of microwave pasteurization on bovine milk bioactive compounds are poorly understood, being mostly related to the processing of human milk in domestic microwave settings (Carbonare, Palmeira, Silva, & Carneiro‐sampaio, ; Ovesen, Jakobsen, Leth, & Reinholdt, ; Quan et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

Thum

Ozturk

McNabb

et al. 2019

J Food Process Preserv

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The simultaneous effects of microwave processing variables affecting the microbial quality and preservation of milk bioactive proteins were evaluated. Response surface methodology was used to investigate the individual and combined effects of ramp time (2.9–5.5 min), holding time (6.6–23.4 s), and final temperature (60–80°C) on the inactivation of two surrogates (Staphylococcus aureus and Escherichia coli) added to the milk and on the preservation of the main antimicrobial proteins present in milk (lysozyme, lactoferrin, lactoperoxidase, xanthine oxidase, and immunoglobulin G). Experimental conditions resulting in 5 log reduction of E.coli and S. aureus (75°C, ramp time of 4.10 min, and holding time of 20 s) were replicated in quintuplicate for validation of the observed effects. At this experimental condition, more than 95% of the naturally present antimicrobial proteins were inactivated. The inactivation of antimicrobial proteins observed in this study was similar to the ones observed for ultra‐high temperature milk. Practical applications The current study demonstrates that microwave heating conditions leading to microbial safety (5 log reduction of surrogates) result in significant inactivation of bovine milk antimicrobial proteins (>95%), being similar to the ones observed for ultra‐high temperature milk.

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The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction

Cited by 27 publications

References 16 publications

Inactivation of Clostridium sporogenes and Geobacillus stearothermophilus spores with the use of microwave and steam sterilizers and microwave oven

Inactivation of Clostridium sporogenes and Geobacillus stearothermophilus spores with the use of microwave and steam sterilizers and microwave oven

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

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