Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies

Scolari, G.; Zacconi, C.; Busconi, Matteo; Lambri, Milena

doi:10.1016/j.foodcont.2014.07.006

Cited by 30 publications

(11 citation statements)

References 41 publications

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“…In this study, the use of higher pressure levels (450–600 MPa/10 °C/3–5 min) did not confer any advantage regarding microbial quality, a result that was used to design the present experiment. Microbial inactivation by HPP (300 MPa/4 °C/5 min) has also been achieved in smoothies containing berries, orange, grape and apple that were inoculated with cultures of Zygosaccharomyces bailii and L. monocytogenes . The bactericidal effects of HPP have been widely studied in food.…”

Section: Resultsmentioning

confidence: 99%

“…Microbial inactivation by HPP (300 MPa/4 ∘ C/5 min) has also been achieved in smoothies containing berries, orange, grape and apple that were inoculated with cultures of Zygosaccharomyces bailii and L. monocytogenes. 18 The bactericidal effects of HPP have been widely studied in food. In general, lethal high-pressure treatments disrupt membrane integrity and denature proteins, including key enzymes involved in food changes.…”

Section: Effects On Microbial Growthmentioning

confidence: 99%

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Stabilization of red fruit‐based smoothies by high‐pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

et al. 2016

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Section: Resultsmentioning

confidence: 99%

Section: Effects On Microbial Growthmentioning

confidence: 99%

Stabilization of red fruit‐based smoothies by high‐pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

et al. 2016

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“…Applying emerging technologies (that is, high‐pressure techniques) as an alternative to traditional heat processing would be more valuable if nutritional quality is considered not only as a stability issue but also as a bioavailability concern, because the bioavailability of nutrients can be increased by HHP (Cilla and others ). Finally, to fulfil the economic feasibility of the HHP process, a pressure within 300 MPa should be applied to reduce capital equipment cost, processing time to 5 min without affecting the inactivation of both pathogenic and spoilage microbiota (Scolari and others ).…”

Section: High‐pressure Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

147

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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“…Shahbaz et al () also reported, compared with the untreated and nonthermally treated samples, heat‐treated Dongchimi (watery radish kimchi) samples were given the least preference scores both after the treatment and 5 days of storage. Therefore, recent studies focused on nonthermal processing methods, such as ultraviolet treatment, high hydrostatic pressure, pulsed electric fields, ultrasonication for the preservation of fruit, and vegetable juices (Akdemir Evrendilek, Tok, Soylu, & Soylu, ; Scolari, Zacconi, Busconi, & Lambri, ; Dinçer & Topuz, ; Kaya & Unluturk, ). Preservation of food by ultraviolet (UV) treatment depends on the ability of UV‐C light (253.7 nm) to penetrate through the cell wall of pathogens, then blocking DNA transcription and replication due to the formation of thymine dimers that hindered growing and multiplying of the cell (Bhullar et al, ; Unluturk, Atilgan, Handan Baysal, & Tari, ).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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The objective of this study is to investigate the continuous pasteurization of onion (Allium cepa L.) juice by ultraviolet (UV‐C) irradiation by a designed coiled‐tube type UV‐C reactor. System is composed of four vertical low‐pressure mercury lamps (20 W/lamp, 254 nm) coiled using a PTFE tube. A secondary eddy flow effect was achieved with a Dean number of 0.073. The Escherichia coli K‐12 count in onion juice was reduced by 4.83 log after exposure to UV‐C light for 8.13 min at an estimated UV‐C dosage of 38.1 J/mL with the flow rate of 1.26 L/min. After UV‐C treatment, the total color change (ΔE) of the onion juice was recorded as 1.15 which can be referred as slightly noticeable. Total aerobic mesophilic count of UV‐C irradiated samples was below acceptable limits after 6 weeks of storage. Meat marination in UV‐C‐treated onion juice reduced the hardness of meat by 78%. Practical applications Currently, many of the large‐scale processed meat producers prefer to marinate the meat directly in the onion juice or in a sauce formulation including onion juice. Therefore, they are the major end‐users of this product. In addition, onion juice has a large potential to be used by the catering industry providing food service for relatively large number of people. If the storage space for onions, the preparation, and service time for the meals are taken into consideration, catering services may highly benefit from the pasteurized onion juice products. Conventional heat treatment is the most common method to extend shelf‐life of vegetable juices. The results of this study indicated that continuous UV‐C irradiation can successfully be used to pasteurize onion juice. The outcomes will also serve the basis to technical knowledge for designing the pilot‐scale production of onion juice processed by nonthermal treatments.

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Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies

Cited by 30 publications

References 41 publications

Stabilization of red fruit‐based smoothies by high‐pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

Stabilization of red fruit‐based smoothies by high‐pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

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