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1. Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization

Author:
da Silva, Wilton Pereira; de Medeiros, Matheus Serrano; Gomes, Josivanda Palmeira; e Silva, Cleide Maria Diniz P.S.
Source:
Journal of food engineering 2020 v.285 pp. 110104
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; coconuts; equations; heat transfer; pulp; temperature; thermal diffusivity;     Show all 7 Subjects
Abstract:
... The objective of this article was to determine local thermal diffusivity of green coconut pulp stored in a parallelepiped-shaped metallic container during heating in a thermal treatment. A thermocouple was placed in the center of the container with the product, initially at 25.8 °C, and then the set was dipped in a water bath at 64.85 °C. The temperature over time was recorded in a txt file, makin ...
DOI:
10.1016/j.jfoodeng.2020.110104

2. Induction heating by magnetic microbeads for pasteurization of liquid whole eggs

Author:
Wang, Gaoshang; Wan, Zhili; Yang, Xiaoquan
Source:
Journal of food engineering 2020 v.284 pp. 110079
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; Salmonella Enteritidis; absorption; coagulation; convection; egg proteins; eggs; foods; hysteresis; iron; magnetic fields; microbeads; thermosensitivity;     Show all 13 Subjects
Abstract:
... It is a challenge to pasteurize higher-viscosity and heat-sensitive foodstuffs via traditional convective heat transfer. Herein, we demonstrate the potential application of magnetic induction heating (MIH) as a novel uniform heating method applied in the pasteurization of liquid whole eggs (LWEs). Upon exposure to an alternating magnetic field (AMF), the magnetic microbeads with a large size (50 μ ...
DOI:
10.1016/j.jfoodeng.2020.110079

3. Quality of radio frequency pasteurized shell eggs during extended storage under normal and moderate abuse conditions

Author:
Yang, Yishan; Geveke, David J.; Niemira, Brendan A.
Source:
Food control 2020 v.116 pp. 107330
ISSN:
0956-7135
Subject:
pasteurization,   etc   ; Salmonella Typhimurium; eggs; pH; radio waves; shelf life; storage temperature; storage time; turbidity; weight loss;     Show all 10 Subjects
Abstract:
... This study investigated the microbiological and physical qualities of shell eggs pasteurized with radio frequency treatment combined with hot water (RF/HW) during 5 weeks of storage at 7.2 or 10 °C. Shell eggs inoculated with low or high levels of Salmonella Typhimurium were subjected to RF/HW pasteurization. The results showed that regardless of storage temperature, shell eggs pasteurized by RF/H ...
DOI:
10.1016/j.foodcont.2020.107330

4. Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing

Author:
Chen, Long; Irmak, Sibel; Chaves, Byron D.; Subbiah, Jeyamkondan
Source:
Food control 2020 v.111 pp. 107052
ISSN:
0956-7135
Subject:
cold pasteurization,   etc   ; antioxidant activity; color; cumin; phenolic compounds; radio waves; seeds; specific heat; volatile compounds;     Show all 9 Subjects
Abstract:
... The objective of this study was to validate the continuous radio frequency pasteurization of cumin seeds and evaluate cumin quality after treatment. In the present study, microbial validation of continuous radiofrequency (RF) pasteurization of cumin seeds was investigated. The specific heat capacity was measured for three batches of cumin samples with two replicates. Specific heat capacity values ...
DOI:
10.1016/j.foodcont.2019.107052

5. Protein time–temperature sensor for intelligent starch polymers

Author:
Santos, Carolina Toledo; Veiga‐Santos, Pricila; Sestari, Patricia; Sorrini, Nathalia Carvalho; de Oliveira Roça, Roberto
Source:
Journal of food processing and preservation 2020 v.44 no.5 pp. e14428
ISSN:
0145-8892
Subject:
pasteurization,   etc   ; additives; biodegradability; cassava starch; cooking; food quality; myoglobin; nitrites; packaging; starch; temperature;     Show all 11 Subjects
Abstract:
... As alternative to conventional electronic time–temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein‐based sensor was investigated exploring myoglobin and myoglobin‐nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time–temperature abi ...
DOI:
10.1111/jfpp.14428

6. Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion

Author:
He, Kanghui; Li, Qi; Li, Yan; Li, Bin; Liu, Shilin
Source:
Food chemistry 2020 v.310 pp. 125925
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; bamboo shoots; cosmetics; dietary fiber; emulsifying; emulsions; ionic strength; pH; stabilizers; viscosity;     Show all 10 Subjects
Abstract:
... In this work, water-insoluble bamboo shoot dietary fiber (BSDF) was prepared, and used as plant food particle stabilizer for oil-in-water (O/W) Pickering emulsions. The obtained plant food particle had novel emulsification ability, the prepared emulsions were stable against coalescence for at least 4 weeks and also insensitive to pH, ionic strength and pasteurization conditions. The BSDF suspensio ...
DOI:
10.1016/j.foodchem.2019.125925

7. Thermal and ultraviolet-c inactivation of Salmonella enterica in cold-pressed virgin coconut oil

Author:
Gabriel, Alonzo A.; Nepomuceno, Israel N.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.123 pp. 109092
ISSN:
0023-6438
Subject:
pasteurization,   etc   ; Salmonella enterica; coconut oil; functional foods; heat; irradiation; light intensity; population dynamics; ultraviolet radiation;     Show all 9 Subjects
Abstract:
... Virgin Coconut Oil (VCO) consumption as functional food has recently become popular together with increasing evidence of its health benefits. However, cold-pressed VCO types are highly manually produced without the application of kill step to ensure safety from possible pathogenic contaminants. The study therefore determined the inactivation behavior and kinetic parameters of Salmonella enterica i ...
DOI:
10.1016/j.lwt.2020.109092

8. Correction to: Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole EdibleCrab (Cancer pagurus) Pasteurisation Treatments

Author:
Condón-Abanto, S.; Raso, J.; Arroyo, C.; Lyng, J.; Álvarez, Ignacio
Source:
Food and bioprocess technology 2019 v.12 no.3 pp. 447-449
ISSN:
1935-5130
Subject:
pasteurization,   etc   ; Cancer pagurus; ready-to-eat foods;     Show all 3 Subjects
Abstract:
... The Figures and captions/legends at the original version of this article are displaced. With this, the corrected images are hereby published. ...
DOI:
10.1007/s11947-019-2241-7

9. Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds

Author:
Malekmohammadi, Sahar; Shah, Manoj K.; Townsend Ramsett, Megan K.; Bergholz, Teresa M.
Source:
Food microbiology 2020 v.91 pp. 103516
ISSN:
0740-0020
Subject:
steam pasteurization,   etc   ; Salmonella; heat tolerance; linseed; low moisture foods; processing time; serotypes; storage temperature; storage time; Tennessee;     Show all 10 Subjects
Abstract:
... Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to aw = 0.5 and stored at 2 ...
DOI:
10.1016/j.fm.2020.103516

10. Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice

Author:
Khue, Doan Nhu; Tiep, Ho Thi; Dat, Lai Quoc; Kim Phung, Le Thi; Tam, Le Nhat
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.129 pp. 109528
ISSN:
0023-6438
Subject:
pasteurization,   etc   ; Salmonella Enteritidis; cell death; cell structures; electric field; fruit juices; heat; heat tolerance; ohmic heating; pummelos; temperature;     Show all 11 Subjects
Abstract:
... The heat resistance of Salmonella enterica serovar Enteritidis in pomelo juice under Ohmic heating was determined and compared with that under conventional heating. Microbial destruction occurred faster under Ohmic heating than under conventional heating (p < 0.05). A processing schedule for the pasteurization of pomelo juice can be estimated through D and z values. The influence of alternating cu ...
DOI:
10.1016/j.lwt.2020.109528

11. Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infants

Author:
Cattaneo, Stefano; Pica, Valentina; Stuknytė, Milda; Masotti, Fabio; Mallardi, Domenica; Tabasso, Chiara; Roggero, Paola; De Noni, Ivano
Source:
Food chemistry 2020 v.314 pp. 126176
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; breast milk; cattle; heat; humans; hydrolysates; in vitro digestion; infant nutrition; liquids; milk; milk proteins; peptides; premature birth;     Show all 13 Subjects
Abstract:
... Pasteurized donor human milk (PDHM) for preterm infant nutrition is fortified with hydrolyzates of cow’s milk proteins, which have been poorly investigated in relation to heat-damage and occurrence of the bioactive peptides β-casomorphins (BCMs). Therefore, thermal protein modifications of three commercial fortifiers were assessed by measuring well-recognized indexes of heat load. The fortifiers d ...
DOI:
10.1016/j.foodchem.2020.126176

12. The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients

Author:
Salari, Saeed; Jafari, Seid Mahdi
Source:
Food engineering reviews 2020 v.12 no.2 pp. 191-208
ISSN:
1866-7910
Subject:
pasteurization,   etc   ; bioactive compounds; blanching; carotenoids; food industry; human health; ingredients; nutritive value; ohmic heating; phenolic compounds; vitamins;     Show all 11 Subjects
Abstract:
... Ohmic heating is an alternative thermal treatment considered to be less destructive to bioactive compounds compared with conventional thermal processes. Bioactive compounds are well recognized as an important group of ingredients due to their nutritional value and their contribution to human health. The retention of these constituents during a thermal process, e.g., blanching, pasteurization, and ...
DOI:
10.1007/s12393-020-09217-0

13. Quantitative insight into dispersity and antibactericidal capability of silver nanoparticles noncovalently conjugated by polysaccharide-protein complexes

Author:
Jian, Wenjie; Ma, Ying; Zhu, Xiaopei; Zhang, Ni; Lin, Lin; Jia, Binmei; Shen, Xiulin; Xiong, Hejian; Wang, Wenying
Source:
International journal of biological macromolecules 2020 v.150 pp. 459-467
ISSN:
0141-8130
Subject:
pasteurization,   etc   ; Vibrio; abalone; antibacterial properties; dispersibility; light scattering; mariculture; nanosilver; pH; prediction; seawater; temperature; ultraviolet-visible spectroscopy; virulent strains;     Show all 14 Subjects
Abstract:
... Precise prediction and measurement of dispersibility of silver nanoparticles (AgNPs) under atmospheric conditions are extremely vital for their potential commercial application. In the present work, the dispersibility of AgNPs capped by polysaccharide-protein from viscera of abalone (PSP-AgNPs) was studied using the combination of ultraviolet–visible spectroscopy (UV–vis), dynamic light scattering ...
DOI:
10.1016/j.ijbiomac.2020.02.098

14. Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

Author:
Feng, Simin; Sun, Yuxin; Wang, Pei; Sun, Peilong; Ritzoulis, Christos; Shao, Ping
Source:
International journal of food science & technology 2020 v.55 no.5 pp. 1872-1880
ISSN:
0950-5423
Subject:
pasteurization,   etc   ; encapsulation; epigallocatechin gallate; functional foods; gels; metal ions; orange juice; particle size; pectins; resveratrol; zeta potential;     Show all 11 Subjects
Abstract:
... To improve long‐term stability of the liposomes, resveratrol (RES) liposomes, epigallocatechin gallate (EGCG) liposomes, RES+EGCG liposomes, RES+EGCG liposomes coated with low methoxyl pectin (LMP) were prepared, and their physical properties were evaluated. The prepared liposomes have a particle sizes of about 110–160 nm. The LMP‐coated composite liposomes have the largest particle size and zeta ...
DOI:
10.1111/ijfs.14323

15. Occurrence of aflatoxin M1 in raw, pasteurized, UHT cows’ milk, and dairy products in Lebanon

Author:
Daou, Rouaa; Afif, Charbel; Joubrane, Karine; Khabbaz, Lydia Rabbaa; Maroun, Richard; Ismail, Ali; Khoury, André El
Source:
Food control 2020 v.111 pp. 107055
ISSN:
0956-7135
Subject:
pasteurization,   etc   ; UHT milk; aflatoxin M1; children; dairy consumption; dietary exposure; food frequency questionnaires; liver neoplasms; milk; raw milk; Lebanon;     Show all 11 Subjects
Abstract:
... In this study, a total amount of 868 samples of raw cows' milk, pasteurized and UHT cows’ milk, and dairy products were analyzed for their AFM1 content. Milk and dairy consumption in Lebanon was evaluated through a food frequency questionnaire, and accordingly the exposure to AFM1 and its association with liver cancer risk in Lebanese population were evaluated. Results showed contamination in raw ...
DOI:
10.1016/j.foodcont.2019.107055

16. Purification of canine albumin by heat denaturation in a plasma bag

Author:
Edwards, Thomas H.; Koenig, Amie; Thomas, LeNae; Sadik, Anjam; Edwards, James L.
Source:
Journal of veterinary emergency and critical care 2020 v.30 no.3 pp. 264-271
ISSN:
1479-3261
Subject:
pasteurization,   etc   ; albumins; bacteria; bacterial contamination; bags; blood plasma; blood proteins; denaturation; dogs; heat; neutralization; pH; refrigeration; stabilizers;     Show all 14 Subjects
Abstract:
... OBJECTIVE: To design and evaluate a method to purify canine albumin from fresh frozen plasma (FFP) or stored plasma (SP) in a manner that could be applied clinically. DESIGN: In vitro experimental study. SETTING: FDA licensed Blood Bank Laboratory and University biochemistry laboratory. ANIMALS: None. INTERVENTIONS: Using equipment that is typically found in veterinary blood banks, plasma bags wer ...
DOI:
10.1111/vec.12928

17. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage

Author:
Pham, Huong T. T.; Kityo, Paul; Buvé, Carolien; Hendrickx, Marc E.; Van Loey, Ann M.
Source:
Journal of agricultural and food chemistry 2020 v.68 no.19 pp. 5402-5411
ISSN:
1520-5118
Subject:
pasteurization,   etc   ; Maillard reaction; arginine; ascorbic acid; color; consumer acceptance; fructose; furfural; hydroxymethylfurfural; models; orange juice; pH; storage time;     Show all 13 Subjects
Abstract:
... Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration, which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect of pH and suspected nonenzymatic browning reaction precursors such as ascorbic acid, fructose, and arginine on nonenzymatic browning during accelerated ...
DOI:
10.1021/acs.jafc.9b07630

18. Effect of post inoculation drying procedures on the reduction of Salmonella on almonds by thermal treatments

Author:
Mohammad, Zahra H.; Murano, Elsa A.; Moreira, Rosana G.; Castillo, Alejandro
Source:
Food research international 2020 v.130 pp. 108857
ISSN:
0963-9969
Subject:
pasteurization,   etc   ; Salmonella Enteritidis; Weibull statistics; almonds; ambient temperature; blanching; death; drying; food industry; inoculation methods; oils; pathogens; phages; roasting; salmonellosis;     Show all 15 Subjects
Abstract:
... Since two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation method could affect the results of such challenge studies, because of the possible increase of moisture on the almonds resulting from a wet inoculation procedure ...
DOI:
10.1016/j.foodres.2019.108857

19. Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light

Author:
Geveke, David J.
Source:
Journal of food processing and preservation 2020 v.44 no.4 pp. e14385
ISSN:
0145-8892
Subject:
cold pasteurization,   etc   ; Escherichia coli K12; Saccharomyces cerevisiae; apple juice; electric field; heat; radio waves; temperature; ultraviolet radiation; yeasts;     Show all 10 Subjects
Abstract:
... Combining two nonthermal processes can increase inactivation of microorganisms in juice. Radio frequency electric fields (RFEF) is a nonthermal technology that is more effective at inactivating yeasts than bacteria, while ultraviolet (UV) light is the opposite. Apple juice was inoculated with Escherichia coli K‐12 and Saccharomyces cerevisiae and processed with RFEF, UV, RFEF + UV, or UV + RFEF at ...
DOI:
10.1111/jfpp.14385

20. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

Author:
Sieiro-Sampedro, T.; Briz-Cid, N.; Pose-Juan, E.; Figueiredo-González, M.; González-Barreiro, C.; Simal-Gándara, J.; Cancho-Grande, B.; Rial-Otero, R.
Source:
Food research international 2020 v.130 pp. 108930
ISSN:
0963-9969
Subject:
pasteurization,   etc   ; Saccharomyces cerevisiae; active ingredients; biosynthesis; enzymes; ergosterol; esters; fatty acids; fermentation; fungicide residues; glucose; grape must; methionine; tetraconazole; yeasts;     Show all 15 Subjects
Abstract:
... The influence of antifungal tetraconazole residues (either as an active substance or as a commercial formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds ...
DOI:
10.1016/j.foodres.2019.108930