Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature

Gao, Yulong; Ju, Xingrong; Qiu, Wei; Han-hu, Jiang

doi:10.1016/j.foodcont.2006.08.007

Cited by 21 publications

(11 citation statements)

References 29 publications

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“…13 Fractional pore area after high pressure treatments with phase transitions. Determined ice polymorphs and the constant treatment pressure during the freeze-thaw cycles are given in the legend text inhibited, for most bacteria, at acidic pH values (Gao et al 2007). For example, the pressure resistance of E. coli 0157: H7 in orange juice is dependent on the pH of the juice and the degree of inactivation increasing as pH decreases; survival of E. coli 0157:H7 in orange juice during storage is also dependent on pH .…”

Section: Controlling Aciditymentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Section: Controlling Aciditymentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

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“…Values of Prob(P) > F reported for both styrene conversion and benzaldehyde selectivity model are 0.0001 which is less than 0.05 indicating that the models predicted are significant. 37 The lack-of-fit F-values of 3.29 for styrene conversion and 2.01 for benzaldehyde selectivity are within the acceptable error limit. 36 In this case, the values of R 2 for styrene conversion (0.84) and benzaldhyde selectivity (0.80) show that only 15.5% of styrene oxidation was not explained by the model.…”

Section: Model Fitting and Analysis Of Variancesmentioning

confidence: 67%

Oxidation of Styrene to Benzaldehyde by Anhydrous Hydrogen Peroxide on γ‐Alumina‐Supported V₂O₅ Nanoparticle Catalysts: Optimization Studies Using Response Surface Methodology

Ahmad

Koohestani

Bhatia

et al. 2012

Int J Applied Ceramic Tech

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Particles of γ‐alumina‐supported V2O5 with an average particle size of 5‐10 nm and a surface area of 174.8 m2/g were prepared through a wet impregnation method. These materials were found to be effective in the selective oxidation of styrene to benzaldehyde using anhydrous H2O2. Response surface methodology was used to investigate the effect of the oxidant (H2O2) concentration (from 20 to 60 mmol), temperature (from 45 to 75°C), time (from 2.5 to 6 h) and catalyst concentration (from 0.014 to 0.036 g/L) on the styrene conversion and the selectivity of benzaldehyde and styrene oxide. Based on the response surface methodology analysis, the optimal oxidation conditions occur with a reaction temperature of 62.7°C, a reaction time of 5.15 h, a molar ratio of H2O2/styrene of 2.7:1 and a catalyst concentration of 0.024 g/L. These conditions result in maximal styrene conversion (68.23%) and benzaldehyde selectivity (57.32%).

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Section: Resultsmentioning

confidence: 99%

“…Crabmeat contains a higher degree of proteins and fat when compared with tomato puree and citrate phosphate buffer. Proteins are considered to exert a protective effect on the spores during the pressure process (Gao et al 2007). The extent of compression heating produced within the product also differs for different food products, and this could influence the inactivation produced as it dictates the amount of heat available for spore inactivation.…”

Section: Spore Inactivation In the Food Matricesmentioning

confidence: 99%

SYNERGISTIC EFFECT OF PRESSURE, TEMPERATURE AND pH ON INACTIVATION OF BACILLUS SUBTILIS SPORES IN BUFFER AND MODEL FOOD SYSTEMS

Balasubramanian

Balasubramaniam

2009

J Food Process Engineering

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The combined pressure‐thermal‐pH influence on inactivation of Bacillus subtilis ATCC 6633 spores (1 × 108 cfu/mL initial count) in citrate‐phosphate buffer was studied over a range of pressure (690 and 827 MPa), process temperature (60, 65, 70 and 75C), pH (3, 5 and 7) and pressure‐holding time (up to 10 min) combinations. The influence of food matrix effect on spore inactivation was studied using tomato puree (pH 4.05) and minced crabmeat (pH 7.25) samples. All the experiments were conducted using a pilot‐scale high‐pressure food processor. Increase in process temperature, pressure and pressure‐holding time increased spore inactivation. Further, the substrate pH and the food substrate also had a significant influence on the spore inactivation. The highest inactivation (≥7 log10 units) was obtained when the spores suspended in pH 3 buffer were processed at 827 MPa–75C for 5 min. Adjusting the product formulation by adjusting its pH can be used as an effective tool in enhancing spore lethality during high‐pressure processing. PRACTICAL APPLICATIONS High‐pressure processing with or without the addition of heat has been used effectively as commercial food pasteurization method for a variety of value‐added food products. The current study will help further the development of high‐pressure processed high‐acid or acidified food products.

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Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature

Cited by 21 publications

References 29 publications

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Oxidation of Styrene to Benzaldehyde by Anhydrous Hydrogen Peroxide on γ‐Alumina‐Supported V₂O₅ Nanoparticle Catalysts: Optimization Studies Using Response Surface Methodology

SYNERGISTIC EFFECT OF PRESSURE, TEMPERATURE AND pH ON INACTIVATION OF BACILLUS SUBTILIS SPORES IN BUFFER AND MODEL FOOD SYSTEMS

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Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature

Cited by 21 publications

References 29 publications

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Oxidation of Styrene to Benzaldehyde by Anhydrous Hydrogen Peroxide on γ‐Alumina‐Supported V2O5 Nanoparticle Catalysts: Optimization Studies Using Response Surface Methodology

SYNERGISTIC EFFECT OF PRESSURE, TEMPERATURE AND pH ON INACTIVATION OF BACILLUS SUBTILIS SPORES IN BUFFER AND MODEL FOOD SYSTEMS

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Oxidation of Styrene to Benzaldehyde by Anhydrous Hydrogen Peroxide on γ‐Alumina‐Supported V₂O₅ Nanoparticle Catalysts: Optimization Studies Using Response Surface Methodology