High Pressure Processing of Foods for Microbial and Mycotoxins Control: <i>current trends and future prospects</i>

Woldemariam, Henock Woldemichael; Emire, Shimelis Admassu

doi:10.1080/23311932.2019.1622184

Cited by 45 publications

(30 citation statements)

References 98 publications

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“…The increasing demand of consumers for minimally processed foods, with fresh-like sensorial and nutritional properties, requires the implementation of alternative food processing techniques such as high-pressure processing (HPP). HPP is a relatively new, non-thermal processing technique that shows remarkable results with respect to pathogen inactivation and minimum impact on food quality [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes

et al. 2021

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Background High-pressure processing (HPP) is a commonly used technique in the food industry to inactivate pathogens, including L. monocytogenes. It has been shown that L. monocytogenes is able to recover from HPP injuries and can start to grow again during long-term cold storage. To date, the gene expression profiling of L. monocytogenes during HPP damage recovery at cooling temperature has not been studied. In order identify key genes that play a role in recovery of the damage caused by HPP treatment, we performed RNA-sequencing (RNA-seq) for two L. monocytogenes strains (barotolerant RO15 and barosensitive ScottA) at nine selected time points (up to 48 h) after treatment with two pressure levels (200 and 400 MPa). Results The results showed that a general stress response was activated by SigB after HPP treatment. In addition, the phosphotransferase system (PTS; mostly fructose-, mannose-, galactitol-, cellobiose-, and ascorbate-specific PTS systems), protein folding, and cobalamin biosynthesis were the most upregulated genes during HPP damage recovery. We observed that cell-division-related genes (divIC, dicIVA, ftsE, and ftsX) were downregulated. By contrast, peptidoglycan-synthesis genes (murG, murC, and pbp2A) were upregulated. This indicates that cell-wall repair occurs as a part of HPP damage recovery. We also observed that prophage genes, including anti-CRISPR genes, were induced by HPP. Interestingly, a large amount of RNA-seq data (up to 85%) was mapped to Rli47, which is a non-coding RNA that is upregulated after HPP. Thus, we predicted that Rli47 plays a role in HPP damage recovery in L. monocytogenes. Moreover, gene-deletion experiments showed that amongst peptidoglycan biosynthesis genes, pbp2A mutants are more sensitive to HPP. Conclusions We identified several genes and mechanisms that may play a role in recovery from HPP damage of L. monocytogenes. Our study contributes to new information on pathogen inactivation by HPP.

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Section: Introductionmentioning

confidence: 99%

High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes

et al. 2021

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“…The process efficiency depends on several factors such as the processing parameters, the chemical structure of the pesticide/mycotoxin, and the food matrix [ 15 ]. Some studies have reported significant decreases in mycotoxins and pesticides after HPP treatment; however, the number of compounds studied is limited and more data is necessary for a better understanding of the role of this technology in pesticides and mycotoxins degradation, and to establish the optimal conditions [ 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

et al. 2021

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High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

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“…Microbial inactivation by HP or pasteurization has been demonstrated in numerous studies with fruit and vegetable smoothies and juices. The effect of these methods causes cell wall breakdown, protein denaturation, and DNA degradation [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Škegro

Putnik

Kovačević

et al. 2021

Foods

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This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

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High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects

Cited by 45 publications

References 98 publications

High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes

High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes

High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

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