Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Evelyn, S.; Milani, Elham A.; Silva, Filipa

doi:10.1016/j.jfoodeng.2017.06.027

Cited by 30 publications

(9 citation statements)

References 33 publications

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“…For example, the target pressure for the extraction of xyloglucan from tamarind was 250-500 MPa [35]. Moreover, for pasteurization and sterilization, the target pressure was 300-600 MPa [64] and 500-900 MPa [63].…”

Section: Working Mechanism Of Hppmentioning

confidence: 99%

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High-Pressure Processing for Sustainable Food Supply

et al. 2021

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Section: Working Mechanism Of Hppmentioning

confidence: 99%

“…The inactivation of microbes helps to make food safe and extend the shelf life. HPP increases the product quality, sensory attributes, and shelf life and decreases microbial shelf life [64,83]. Woolf et al [84] stated that the fragile sensory characteristics of avocado could be preserved with a long shelf life.…”

Section: Hpp Processing Towards Sustainabilitymentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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“…The efficiency of US is dependent on the viscosity, vapor pressure and surface tension of the liquid sample treated. Microbial inactivation by US also depends on the shape, size and species of microorganism treated, with smaller cells believed to be less sensitive than larger cells [ 53 , 55 , 61 , 62 ].…”

Section: Non-thermal Cold Pasteurization Technologies For Wine Preservationmentioning

confidence: 99%

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Silva

Wyk

2021

Foods

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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.

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“…Fungi spores are commonly found in fruit juices and concentrates, yogurts, smoke‐dried or cured meat products, bakery products, ready‐to‐eat meals, among others (Fornal, Parfieniuk, Czeczko, Bilinska‐Wielgus, & Frac, ; Garcia et al., ; Montanha et al., ; Sant'Ana et al., ). Generally, these spores are inactivated by conventional thermal pasteurization; nevertheless, there are a few cases of heat‐resistant molds, such as the genera Byssochlamys spp., Neosartorya spp., and Talaromyces spp., among others, that are able to survive thermal pasteurization as applied in the industry (Evelyn & Silva, ; Santos et al., ) or by heat‐resistant yeasts that spoil fermented alcoholic beverages, such as beer (Evelyn, Milani, & Silva, ; Milani & Silva, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

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Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers’ demands for minimally processed, fresh‐like food products, nonthermal food‐processing technologies, such as high‐pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure‐sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room‐like temperatures, and its combination with high temperatures, and high‐pressure cycling, to inactivate fungi spores, including the main factors affecting spores’ resistance to high‐pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.

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Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Cited by 30 publications

References 33 publications

High-Pressure Processing for Sustainable Food Supply

High-Pressure Processing for Sustainable Food Supply

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

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