Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies.

Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5-log reduction of Escherichia coli and Listeria innocua in pineapple juice-coconut milk (PC) blends by high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300-600 MPa, 20°C for 0.

High-pressure pasteurization of low-acid chilled ready-to-eat food.

The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage.

Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes.

Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shelf life. In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 °C, 0.

Influence of low water activity on the thermal resistance of Enteritidis PT30 and as its surrogate in egg powders.

Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production and preparation at homes. However, there is a lack of studies that evaluate the thermal resistance of Enteritidis PT30 and its potential surrogate NRRL B-2354 in egg powders. This study examined the log-linear relationship between the thermal resistance of Enteritidis (D-value) and the water activity (a) of egg powders.

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies.

Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage.

This study determined the optimal pressure and time conditions for the high pressure processing (HPP) of a lemongrass-lime mixed beverage. The physicochemical and microbiological characteristics, bioactive compounds, and antioxidant activity of the beverage treated under the optimal HPP conditions were evaluated immediately after processing and during 8 weeks of storage at 4 °C, compared to untreated (control) and thermally pasteurized beverages. HPP at 250 MPa for 1 min at 25 °C ensured microbiological safety, according to inactivation tests with as the target microorganism, without significant losses of vitamin C and phenolic compounds.

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review.

Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage.

Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics.

Unlabelled: The combination of ultrasound and mild temperatures to process fruits and vegetables juices is a novel approach that is showing promising results for microbial inactivation and preservation of bioactive compounds and sensory attributes. This study centers on investigating the inactivation of Escherichia coli (ATCC 11755) in carrot juice as a result of the combined effect of ultrasound (24 kHz frequency, 120 μm, and 400 W) with temperature (50, 54, and 58 °C) and processing time (0 to 10 min). In addition, the possible changes in physicochemical properties and the retention of bioactive compounds after processing were analyzed.

Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.

Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes.

Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures.

This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.

Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour.

Unlabelled: The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy.

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.).

There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness.

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.

Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.

Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years.

Separation of suspensions and emulsions via ultrasonic standing waves - a review.

Ultrasonic standing waves (USW) separation is an established technology for micro scale applications due to the excellent control to manipulate particles acoustically achieved when combining high frequency ultrasound with laminar flow in microchannels, allowing the development of numerous applications. Larger scale systems (pilot to industrial) are emerging; however, scaling up such processes are technologically very challenging. This paper reviews the physical principles that govern acoustic particle/droplet separation and the mathematical modeling techniques developed to understand, predict, and design acoustic separation processes.

Effect of different treatments on the ability of α-lactalbumin to form nanoparticles.

Nanoparticles of bovine α-lactalbumin (α-LA) prepared by desolvation and glutaraldehyde crosslinking are promising carriers for bioactive compounds in foods. The objective of this work was to study the effect of changes in hydrophobic interactions by using different desolvating agents (acetone, ethanol, or isopropanol) and the use of a heat or high-pressure treatment step before the desolvation process on the size, structure, and properties of α-LA nanoparticles. In all cases, a high average particle yield of 99.

Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.

Unlabelled: Pulsed electric fields (PEF) technology was used to pasteurize raw milk under selected treatments. Processing conditions were: temperature 20, 30, and 40 °C, electric field 30.76 to 53.

Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments.

High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E.

Processing of soft Hispanic cheese ("queso fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life.

Queso fresco is a handmade cheese consumed in Latin America and some regions of the United States. However, deficient milk processing has affected its microbial quality and it has an extremely short shelf life and low yield. The objective of this work was to process queso fresco using thermo-sonicated milk; physicochemical parameters were evaluated, including microbial quality during storage (4 °C).

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review.

by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food Science Dept., Purdue Univ.

Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.).

Mucilage of Opuntia ficus-indica (OFI) was extracted and characterized by its composition and molecular weight distribution. Mucilage film-forming dispersions were prepared under different pHs (3, 4, 5.6, 7, and 8) and calcium concentration (0% and 30% of CaCl(2), with respect to mucilage's weight), and their particle size determined.

Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin.

The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55 degrees C, and from 5 to 15 min) on some structural properties of alpha-lactalbumin was studied in a pH range of 3.0 to 9.0.

Food powders flowability characterization: theory, methods, and applications.

Characterization of food powders flowability is required for predicting powder flow from hoppers in small-scale systems such as vending machines or at the industrial scale from storage silos or bins dispensing into powder mixing systems or packaging machines. This review covers conventional and new methods used to measure flowability in food powders. The method developed by Jenike (1964) for determining hopper outlet diameter and hopper angle has become a standard for the design of bins and is regarded as a standard method to characterize flowability.

Microstructure of fat globules in whole milk after thermosonication treatment.

The structure of fat globules in whole milk was studied after heat and thermosonication treatments to observe what happens during these processes at the microscopic level using scanning electron microscopy. Raw whole milk was thermosonicated in an ultrasonic processor-Hielscher UP400S (400 W, 24 kHz, 120 microm amplitude), using a 22-mm probe at 63 degrees C for 30 min. Heat treatment involved heating the milk at 63 degrees C for 30 min.

Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates.

High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85 degrees C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range.