Pulsed electric field-based technology for microbial inactivation in milk and dairy products

Cavalcanti, Rodrigo N; Balthazar, Celso F; Margalho, Larissa P; Freitas, Mônica Q; Sant’Ana, Anderson S; Cruz, Adriano G

doi:10.1016/j.cofs.2023.101087

Cited by 11 publications

(3 citation statements)

References 46 publications

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“…As with sound, light and magnetism, electrical fields can have divergent effects on microbial populations depending upon the nature and strength of the field and the specific responding microbial populations. Pulsed electrical fields and a rapidly-acting variation of this called locally enhanced electrical fields are used for microbial inactivation/germicidal outcomes [76,77]. Pulsed electrical fields have also been used to extract desirable compounds from disrupted microorganisms [78].…”

Section: Electric Microbes and Electrical Field Effectsmentioning

confidence: 99%

Microbes and Sustainable Living: Focus on Electric and Magnetic Fields

Dietert,

Dietert

2024

Preprint

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Among earth’s microbial populations are the genes, functional capacities, generational memory and sentient cognition that enable microorganisms to adapt and thrive in the full range of ecological conditions found on planet earth. In prior sequential publications, we considered fundamental properties (e.g., use of and responses to sound, light, vibrations) and features of microorganisms that cause them to be critical co-partners of human and other holobionts as well as the potential benefits for humanity that can be gained by fully applying quantum-related and novel capacities of microbial life. In this narrative review we: 1) discuss key concepts concerning a microbially-enhanced and sustainable future, and 2) focus on electric- and magnetic- based features of microorganisms that make them pivotal for myriad benefits ranging from beyond pharma-based health and wellness to free- and/or renewable energy and restorative agriculture to improved human networking. While the benefits are many, the risks posed by hazardous electric or magnetic field exposures to both holobionts and microbial communities are significant. This review concludes that microbes and their remarkable capacities offer both humanity and the planet a much brighter future if we reverse the demonization of microbes and wanton microbiome degradation that has predominated much of the past century.

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Section: Electric Microbes and Electrical Field Effectsmentioning

confidence: 99%

Microbes and Sustainable Living: Focus on Electric and Magnetic Fields

Dietert,

Dietert

2024

Preprint

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“…Currently, it is part of the official dietary guidelines in many countries. With a wide range of essential micro and macro-nutrients and pantothenic acid, milk provides energy and high-quality protein in an easily absorbed form (Cavalcanti et al, 2023;Martins et al, 2019). The type of mammal, the length of the lactation period, the diet, and the environment are some of the variables that influence the composition of the milk (Liu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Compound probiotics microcapsules improve milk yield and milk quality of dairy cows by regulating intestinal flora

Wu,

Chang,

Zhang

et al. 2024

Food Bioengineering

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To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN‐8 (SN‐8) and Saccharomyces boulardii SN‐6 (SN‐6) in a gel. The initial step involved screening the probiotic microcapsules' preparation method and wall material. Using sodium alginate and β‐cyclodextrin as composite wall material and chitosan as the outer coating material allowed for an embedding rate of 82.11% in composite probiotic microcapsules prepared by the air atomization method. Next, in vitro, simulated digestion experiments were conducted to determine the number of viable bacteria and the release rate of the microcapsules. The results showed that compared to the free strain, the mixed probiotic microcapsules retained a survival rate of 67.5% after 3 h of simulated gastric juice exposure and 70.56% after 42 days of storage at 4°C. This demonstrated higher survival rates and storage stability. The prepared probiotic microcapsules were then administered to dairy cows. 16S rDNA gene sequencing showed that consumption of the microcapsules reduced the number of harmful bacteria, such as Paeniclostridium, in the intestinal tract of dairy cows while accelerating the growth of beneficial bacteria, such as Bifidobacterium. In particular, this resulted in a significant improvement in the lactation performance of the cows, with a 4.5% increase in milk fat content, a 92.5% increase in milk protein content, and a 3.5% increase in milk urea nitrogen content (6.75 mL/dL). In conclusion, probiotic microcapsules can effectively regulate intestinal flora, improving milk production, and quality in dairy cows.

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“…Similarly, cold plasma may require longer treatment times and its effectiveness can be influenced by the composition of the treated product (Mahnot et al, 2019). Pulsed electric field technology, although suitable for liquid products, its effectiveness can be influenced by the electrical conductivity of the treated product (Cavalcanti et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Shaik,

Pravallika,

Chakraborty

et al. 2024

J Food Process Engineering

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Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. PL treatments were carried out at 1.7, 1.9, and 2.1 kV for 120, 180, and 240 s, corresponding to fluence ranging between 0.28 and 1.03 J/cm2. The microbial inactivation (of Saccharomyces cerevisiae, Escherichia coli, and Listeria monocytogenes), pH, titratable acidity (TA), total soluble solids (TSS), color profile, and sc‐FOS integrity were investigated. A 5‐log10 inactivation in the microbial populations was obtained at 1.9 kV/ 240 s (equivalent to 0.85 J/cm2 fluence). Of the log‐linear and Weibull models evaluated, Weibull model was found to best‐fit the inactivation kinetics. Insignificant effects of PL were observed on pH, TA, TSS, and color. More than 98% sc‐FOS content was retained in all samples after PL flashing. Therefore, PL technology can be explored as an industrial antimicrobial intervention for functional beverages, including water enriched with sc‐FOS.Practical applicationsShort‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. The study establishes that pulsed light (PL) treatment can be an effective nonthermal pasteurization condition for functional water enriched with short‐chain fructooligosaccharides (sc‐FOS). A PL fluence of 0.85 J/cm2 can be employed for the pasteurization of a 3% sc‐FOS drink (considered a source of dietary fiber) and a drink with 6% sc‐FOS (considered a fiber‐enriched drink). PL fluence up to 1.03 J/cm2 has no concerning effect on the total sugars or sc‐FOS content of the water enriched with FOS after PL treatment, thus making it suitable for an industrial application.

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Pulsed electric field-based technology for microbial inactivation in milk and dairy products

Cited by 11 publications

References 46 publications

Microbes and Sustainable Living: Focus on Electric and Magnetic Fields

Microbes and Sustainable Living: Focus on Electric and Magnetic Fields

Compound probiotics microcapsules improve milk yield and milk quality of dairy cows by regulating intestinal flora

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

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