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1. Behaviour of Escherichia coli O157:H7 in raw and mild pasteurised donkey milk treated with high pressure

Author:
Angela Dambrosio; Flavia Capuozzo; Pasquale De Palo; Anna Mottola; Maria M. Storelli; Michele De Rosa; Rosanna Matrella; Nicoletta C. Quaglia
Source:
International dairy journal 2023 v.136 pp. 105486
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; Escherichia coli O157; ass milk; death; microbiological quality; pasteurized milk; pathogens; raw milk;     Show all 8 Subjects
Abstract:
... The survival of Escherichia coli O157:H7 strain (NCTC 12900) was assessed in raw donkey milk, in mild pasteurised donkey milk (50 °C for 30 min), in donkey milk processed by HP at 400 MPa at 3 °C for 60 s, and in donkey milk treated with a combination of the two technologies. The results showed that E. coli O157:H7 was able to survive in raw donkey milk for 15 days and in mild pasteurised donkey m ...
DOI:
10.1016/j.idairyj.2022.105486

2. Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure

Author:
Jie Zhang; John A. Duley; David M. Cowley; Paul N. Shaw; Pieter Koorts; Nidhi Bansal
Source:
Food chemistry 2023 v.403 pp. 134264
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; breast milk; casein; food chemistry; microstructure; milk; milk fat; protein composition; proteomics; raw milk; whey;     Show all 11 Subjects
Abstract:
... The aim of this study was to comprehensively investigate the effect of Holder pasteurization (HoP) compared with that of hydrostatic high-pressure (HHP) processing on human milk proteins, including milk fat globule membrane (MFGM) proteins, whey proteins and caseins. Milk fat globules in milk processed by high-pressure were similar to those in raw milk in terms of their size distribution and micro ...
DOI:
10.1016/j.foodchem.2022.134264

3. Effects of pasteurization and high-pressure processing on the fatty acids, triacylglycerol profile, Dornic acidity, and macronutrients in mature human milk

Author:
Luciana Pelissari Manin; Adriela Albino Rydlewski; Jessica Santos Pizzo; Victor Hugo Maldonado da Cruz; Eloize da Silva Alves; Patrícia Daniele Silva Santos; Jane Martha Graton Mikcha; Marcelo Cristianini; Oscar Oliveira Santos; Jesui Vergilio Visentainer
Source:
Journal of food composition and analysis 2023 v.115 pp. 104918
ISSN:
0889-1575
Subject:
pasteurization,   etc   ; acidity; breast milk; electrospray ionization mass spectrometry; flame ionization; food composition; linoleic acid; oleic acid; palmitic acid; triacylglycerols;     Show all 10 Subjects
Abstract:
... The effects of high-pressure processing (HPP; 300, 400, 500 and 600 MPa for 5 min) compared to Holder pasteurization treatments on the macronutrients, acidity in Dornic, total coliforms, fatty acids (FA) composition, and the triacylglycerols (TAG) profile of mature human milk (HM) were evaluated. The results showed that both processes eliminated the microorganisms present, and the concentration of ...
DOI:
10.1016/j.jfca.2022.104918

4. Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

Author:
E.E. Badin; M.M. Mercatante; R.H. Mascheroni; R. Quevedo-Leon; A. Ibarz; P.D. Ribotta; A.R. Lespinard
Source:
Journal of food engineering 2023 v.337 pp. 111218
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; ascorbic acid; color; convection; finite element analysis; glass; heat transfer coefficient; lycopene; models; specific heat; temperature profiles; thermal conductivity; thermal degradation; tomatoes;     Show all 14 Subjects
Abstract:
... Pasteurization of crushed tomato in glass bottles was evaluated using a multiphysics model, aiming to understand the temperature profiles and quality losses during the heating and cooling stages of the process. In order to rigorously simulate the pasteurization process, a finite element model was built using experimentally measured product and heat transfer parameters (thermal conductivity, densit ...
DOI:
10.1016/j.jfoodeng.2022.111218

5. The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples

Author:
Izabela Hrynko; Piotr Kaczyński; Marta Pietruszyńska; Bożena Łozowicka
Source:
Food control 2023 v.143 pp. 109267
ISSN:
0956-7135
Subject:
pasteurization,   etc   ; acetamiprid; apple peels; apples; boscalid; cyprodinil; deltamethrin; flonicamid; fludioxonil; fluopyram; food safety; freeze drying; liquid chromatography; pirimicarb; pulp; pyrimethanil; tandem mass spectrometry; thiacloprid; water solubility;     Show all 19 Subjects
Abstract:
... The goal of the present study was to estimate the distribution and migration of eleven systemic and non-systemic pesticides between the skin and the pulp of apples. Additionally, the behaviour of acetamiprid, boscalid, bupirimate, cyprodinil, flonicamid, fluopyram, pirimicarb, pyrimethanil, thiacloprid, deltamethrin, and fludioxonil in two apple varieties during four thermal processes ranging betw ...
DOI:
10.1016/j.foodcont.2022.109267

6. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey

Author:
Nanik Purwanti; Sean A. Hogan; Valentyn A. Maidannyk; Shane Mulcahy; Eoin G. Murphy
Source:
International dairy journal 2022 v.133 pp. 105419
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; foams; temperature; whey;     Show all 4 Subjects
Abstract:
... Foaming can pose a major challenge during processing of acid whey (AW). In this study, nano-filtered mineral AW was collected from a commercial plant before (AW₀) and after pasteurisation (AWₚₐₛₜ; 75 °C, 15 s). Both AW samples were foamed at 21 °C and in addition, AWₚₐₛₜ was foamed at 61 °C, corresponding to the temperature of in-plant foaming. Physicochemical, foaming, and surface properties of A ...
DOI:
10.1016/j.idairyj.2022.105419

7. Pasteurisation of particles in milk

Author:
Pat J. Jordan; Ken R. Morison
Source:
International dairy journal 2022 v.128 pp. 105316
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; death; heat transfer; milk; temperature;     Show all 5 Subjects
Abstract:
... Pasteurisation is a well-established process for control of pathogenic bacteria in milk and other liquids. When particles are present, an extended time or higher temperature is required to ensure that the centre of each particle is pasteurised. The temperature within particles was simulated using two different methods so that death kinetic equations could be used to calculate microbial inactivatio ...
DOI:
10.1016/j.idairyj.2021.105316

8. Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview

Author:
Kewen Wang; Zhenzhen Xu
Source:
Food chemistry 2022 v.373 pp. 131430
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; food chemistry; metabolomics; models; orange juice;     Show all 5 Subjects
Abstract:
... The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteur ...
DOI:
10.1016/j.foodchem.2021.131430

9. Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes

Author:
Kanokkan Weeragul; Sawanya Pandolsook
Source:
Journal of culinary science & technology 2022 v.20 no.3 pp. 197-212
ISSN:
1542-8044
Subject:
pasteurization,   etc   ; butter; color; culinary science; emulsions; hardness; viscosity;     Show all 7 Subjects
Abstract:
... This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa. ...
DOI:
10.1080/15428052.2020.1824831

10. Testing the effects of processing on donor human Milk: Analytical methods

Author:
Eva Kontopodi; Kasper Hettinga; Bernd Stahl; Johannes B. van Goudoever; Ruurd M. van Elburg
Source:
Food chemistry 2022 v.373 pp. 131413
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; breast milk; food chemistry; milk; nutritive value;     Show all 5 Subjects
Abstract:
... Holder pasteurization is the current recommended method for donor human milk treatment. This method effectively eliminates most life-threatening contaminants in donor milk, but it also greatly reduces some of its biological properties. Consequently, there is a growing interest for developing novel processing methods that can ensure both microbial inactivation and a higher retention of the function ...
DOI:
10.1016/j.foodchem.2021.131413

11. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound

Author:
Jessica B. Portela; Jonas T. Guimarães; Debora L. Lino; Carla A. Brito Sass; Mônica M. Pagani; Tatiana C. Pimentel; Mônica Q. Freitas; Adriano G. Cruz; Erick A. Esmerino
Source:
Journal of sensory studies 2022 v.37 no.2 pp. e12733
ISSN:
0887-8250
Subject:
pasteurization,   etc   ; beverages; commercialization; consumer attitudes; prebiotics; questionnaires; soursops; ultrasonics; whey;     Show all 9 Subjects
Abstract:
... This study aimed to investigate the expected emotional profiling and overall liking of soursop flavored prebiotic whey beverages subjected to ultrasound processing. For this purpose, four images of products and their related claims were provided for consumers (n = 453) in an online questionnaire: (a) pasteurized soursop flavored whey beverage (PAST), (b) pasteurized soursop flavored prebiotic whey ...
DOI:
10.1111/joss.12733

12. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase

Author:
Henrique Coutinho de Barcelos Costa; Tiago Augusto Bulhões Bezerra Cavalcante; Jorge Andrey Wilhelms Gut; Danylo de Oliveira Silva; Luiz Gustavo Martins Vieira
Source:
Journal of food engineering 2022 v.314 pp. 110799
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; catechol oxidase; heat; heat inactivation; mathematical models; peroxidase; pulp;     Show all 7 Subjects
Abstract:
... This work evaluates the thermal inactivation of peroxidase and polyphenol oxidase of açai-berry pulp in a continuous pasteurization using a lab-scale pasteurizer with plate heat exchangers (PHEs). Experiments were carried-out at three different açai flow rates with two different pass arrangements of the PHEs. The experimental treatments were simulated by CFD and the numerical results were compared ...
DOI:
10.1016/j.jfoodeng.2021.110799

13. Hydrogen peroxide-assisted pasteurization: An alternative for household water disinfection

Author:
Kamila Jessie Sammarro Silva; Luan de Souza Leite; Luiz Antonio Daniel; Lyda Patricia Sabogal-Paz
Source:
Journal of cleaner production 2022 v.357 pp. 131958
ISSN:
0959-6526
Subject:
pasteurization,   etc   ; Escherichia coli; bacteriophages; disinfection; experimental design; heat; hydrogen; oxidation; temperature;     Show all 9 Subjects
Abstract:
... Decentralized treatments applied at the household level may be alternatives to positively impact global health. Pasteurization is a conventional disinfection method and efforts have been made to increase its efficiency and productivity in point-of-entry (POE) applications. To overcome limitations associated to this practice, we hypothesized that including oxidation prior to pasteurization would im ...
DOI:
10.1016/j.jclepro.2022.131958

14. Advances in radio frequency pasteurisation equipment for liquid foods: a review

Author:
Nohemí Soto‐Reyes; María Elena Sosa‐Morales; Roberto Rojas‐Laguna; Aurelio López‐Malo
Source:
International journal of food science & technology 2022 v.57 no.6 pp. 3207-3222
ISSN:
0950-5423
Subject:
pasteurization,   etc   ; dielectric heating; equipment; heat; liquids; microorganisms; pathogens; radio waves; temperature;     Show all 9 Subjects
Abstract:
... Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, non‐uniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pa ...
DOI:
10.1111/ijfs.15662

15. Bovine milk processing impacts characteristics of extracellular vesicle isolates obtained by size-exclusion chromatography

Author:
Maria S. Hansen; Sandra B. Gregersen; Jan T. Rasmussen
Source:
International dairy journal 2022 v.127 pp. 105212
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; RNA; cell communication; centrifugation; gel chromatography; homogenization; hydrodynamics; milk; triacylglycerols;     Show all 9 Subjects
Abstract:
... Extracellular vesicles facilitate intercellular communication by transferring bioactive molecules with the potential to elicit host responses. Raw bovine milk contains functional extracellular vesicles that are taken up by humans. By comparing with extracellular vesicles from unprocessed bovine milk, the impact of pasteurisation, hydrodynamic cavitation treatment, or homogenisation on purity of mi ...
DOI:
10.1016/j.idairyj.2021.105212

16. Recent development in low-moisture foods: Microbial safety and thermal process

Author:
Shuxiang Liu; M.S. Roopesh; Juming Tang; Qingping Wu; Wen Qin
Source:
Food research international 2022 v.155 pp. 111072
ISSN:
0963-9969
Subject:
pasteurization,   etc   ; food research; heat tolerance; industry; pathogen identification; pathogens; water activity;     Show all 7 Subjects
Abstract:
... Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs, foods with water activity at 25 °C < 0.85) have led to numerous scientific studies on bacterial persistence, as well as newly developed industrial interventions. Conducting microbial tests of LMFs, lab tests, or validation studies in pilot plans requires complete information on protocols and parameters that need to ...
DOI:
10.1016/j.foodres.2022.111072

17. Computational study for microwave pasteurization of beer and hypothetical continuous flow system design

Author:
Ozan Karatas; Huseyin Topcam; Ozan Altin; Ferruh Erdogdu
Source:
Innovative food science & emerging technologies 2022 v.75 pp. 102878
ISSN:
1466-8564
Subject:
pasteurization,   etc   ; beers; heat; industrial applications; mathematical models; process design; systems engineering; temperature;     Show all 8 Subjects
Abstract:
... Beer pasteurization is carried out in conventional systems where low temperature and long time process (56 min process with 13 min pre-heating, 14 min heating, 6 min holding time and 23 min cooling time) is applied for bottled or canned products. Longer process times lead to losses in the sensory properties. Another approach is flash pasteurization where the beer is first pasteurized and then fill ...
DOI:
10.1016/j.ifset.2021.102878

18. Quantitative Detection of Viable but Nonculturable Cronobacter sakazakii Using Photosensitive Nucleic Acid Dye PMA Combined with Isothermal Amplification LAMP in Raw Milk

Author:
Lianxia Hu; Shufei Zhang; Yuling Xue; Yaoguang Zhang; Wei Zhang; Shijie Wang
Source:
Foods 2022 v.11 no.17 pp. -
ISSN:
2304-8158
Subject:
pasteurization,   etc   ; Cronobacter sakazakii; DNA; dyes; genes; infant formulas; photosensitivity; propidium; raw milk;     Show all 9 Subjects
Abstract:
... An accurate method that rapidly detects the number of viable but nonculturable (VBNC) Cronobacter sakazakii was developed by combining propidium bromide with quantitative LAMP (PMA-QLAMP). The gyrB gene was the target for primers design. The optimal PMA treatment conditions were determined to eliminate the DNA amplification of 10⁸ CFU/mL of dead C. sakazakii without affecting any viable C. sakazak ...
DOI:
10.3390/foods11172653

19. Processing methods of donor human milk evaluated by a blood plasma clotting assay

Author:
Yong Hu; Eva Kontopodi; Elise Mank; Chris H.P. van den Akker; Johannes B. van Goudoever; Kasper Hettinga; Ruurd M. van Elburg; Johannes Thaler; Rienk Nieuwland
Source:
Innovative food science & emerging technologies 2022 v.76 pp. 102938
ISSN:
1466-8564
Subject:
high-temperature short-time pasteurization,   etc   ; blood plasma; breast milk; irradiation; milk; ultraviolet radiation;     Show all 6 Subjects
Abstract:
... Donor human milk is the first alternative for preterm infants when mother's own milk is not available. Most available human milk banking guidelines recommend classical holder pasteurization to ensure safety by eliminating potential infectious microorganisms. Processing by heat treatment, however, negatively affects functionality and availability of bioactive components naturally present in human m ...
DOI:
10.1016/j.ifset.2022.102938

20. Comparison of conventional far‐infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis

Author:
Günseli Bobuş Alkaya; Ferruh Erdogdu; H.Ibrahim Ekiz
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16168
ISSN:
0145-8892
Subject:
pasteurization,   etc   ; Salmonella Enteritidis; adverse effects; egg quality; eggs; health hazards; heat; pH; wastes;     Show all 9 Subjects
Abstract:
... Salmonella enterica serotype Enteritidis (SE) is a pathogenic bacteria frequently isolated from shell eggs. Among the surface pasteurization methods, infrared heating provides an easy and eco‐friendly application. To eliminate SE on the surface of shell eggs, pasteurization was applied via two different approaches. First, conventionally far‐IR‐heated eggs were pasteurized for 480 s, 5‐log SE reduc ...
DOI:
10.1111/jfpp.16168