Alternative food-preservation technologies: efficacy and mechanisms

Lado, Beatrice H.; Yousef, Ahmed E.

doi:10.1016/s1286-4579(02)01557-5

Cited by 378 publications

(208 citation statements)

References 45 publications

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“…As consumers prefer to eat fresh food, alternative technologies such as high pressure homogenization, are investigated to maintain food fresh, safe and healthy during their shelf life [17]. HPH of milk is helpful for bacteriophage [7], [18] and microbial inactivation [5], [19].…”

Section: A Effect On Microorganismsmentioning

confidence: 99%

“…The influence of HPH on phages could be due to the transformation of their protein structure [23]. Table I shows the functional and structural changes in microorganisms during different pressures treatment [14], [17]. The cell viability starts to lose at about 180 MPa, and by increasing the pressure, the rate of microbial inactivation increases.…”

Section: A Effect On Microorganismsmentioning

confidence: 99%

“…High pressures (>200 MPa) are needed to kill Saccharomyces cerevisiae at (45-60 °C) due to the membrane damage and inactivation of cell metabolism [26]. HPH treatment is also reported to inactivate milk microorganisms logarithmically such as; L. monocytogenes in milk at 375 MPa and S. aureus at 600 MPa [17]. The size and shape of bacteria and also the nature of cell membrane affect their resistance to HPH.…”

Section: A Effect On Microorganismsmentioning

confidence: 99%

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Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

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Section: A Effect On Microorganismsmentioning

confidence: 99%

Section: A Effect On Microorganismsmentioning

confidence: 99%

Section: A Effect On Microorganismsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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“…Irradiation may affect DNA directly or may cause denaturation of proteins, cell death or mutations. Indirectly formed free radicals such as the hydroxyl radical (OH•) damage cells additionally (Lado and Yousef 2002;Gaber 2005). Effect of gamma irradiation on nutritional qualities Effect of gamma radiation on moisture content of FDK and ODK is shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus)

et al. 2011

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Fresh dried and old (6-12 months) dried kachri (Cucumis callosus) were treated with 0, 2.5, 5 and 7 kGy of gamma radiation in a cobalt 60 gamma cell (GC-1200). The irradiated samples of kachri were stored at room temperature (28 ±2°C). Total bacterial count and nutrient composition were evaluated immediately after irradiation and at regular intervals of 1 month during 3 months of storage. Results indicated that gamma radiation reduced the total bacterial counts of dried samples of both fresh and old dried kachri. Dose of 5.0 kGy was sufficient to eliminate total bacterial count and there was no microbial growth in 5.0 kGy irradiated samples during the storage period. No significant differences were observed in the proximate composition of both types of kachri at all irradiation doses. It was concluded that irradiation treatments of kachri improves keeping quality of both freshly dried and old dried Kachri.

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“…Recently many non-thermal preservation technologies have been proposed. Among all emerging non-thermal technologies, high intensity PEF processes the food without compromising on taste and flavor (Lado and Yousef 2002;Abram et al 2003). For example, the PEF treatment to carrot juice assured insignificant diminution in pH, electric conductivity, color, brix and titratable acidity along with log reduction of 4.3 and 3.4 D for mold and yeast respectively while keeping the mineral element persevered (Akin and Evrendilek 2009).…”

Section: Introductionmentioning

confidence: 99%

Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields

Singh

et al. 2017

J Food Sci Technol

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This paper reports the prediction capacity of various microbial inactivation models to prefigure the bactericidal effect using pulsed electric field (PEF) on liquid food. The aim of study was to compare the various inactivation models based on accuracy and bias factor to find out the most accurate inactivation model for Escherichia coli present in carrot juice treated with PEF. In this study, E. coli suspended in carrot juice was treated with varying pulsed electric field strength for different intervals. The obtained data were utilized for the evaluation of parameters of Bigelow, Peleg, Hülsheger and Weibull inactivation models. Furthermore, secondary models were developed for Hülsheger and Weibull to predict the microbial inactivation at any level of field strength and treatment time. The secondary model for Hülsheger exhibits 5.8% error as compared to the Weibull model having 8.5% error in prediction of death kinetics of E. coli suspended in carrot juice by means of PEF. The comparative analysis of secondary models to forecast the unknown data set unveiled the superior functioning of Hülsheger model.

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Alternative food-preservation technologies: efficacy and mechanisms

Cited by 378 publications

References 45 publications

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus)

Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields

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