Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing.

Eggs in the United States are typically washed using chemical sanitizers such as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could be potentially hazardous to the environment. A novel, nonthermal sanitization technique for washing shell eggs using cold plasma-activated water (PAW) was investigated in this study.

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer.

This work investigates the efficacy of plasma-activated water (PAW) and plasma-activated acidified buffer (PAAB) on Enterobacter aerogenes in aqueous system and fruit systems. Reactive oxygen and nitrogen species in PAW have been suggested to provide antimicrobial and acidifying effects, causing the pH of treated water to drop. To isolate the effect of pH in microbial inactivation and to study the interactive effects of pH and reactive species on microbial inactivation, a citrate-phosphate buffer (pH 3.

Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma.

This study investigates the efficacy of cold atmospheric pressure plasma (CAPP) on microbial inactivation as influenced by surface roughness of two types of surfaces: sandpaper and fresh fruit peel. Different grits of closed-coat sandpaper were selected, with their roughness (P) values ranging from 6 to 16 μm. Apple, orange, and cantaloupe peels were selected for roughness values that were similar to the sandpapers.

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates.

Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and 10% (wt/vol) protein concentration were subjected to high-pressure processing at pressures from 150 to 450 MPa, for 15 min, at ambient temperature. The structural changes induced in milk proteins by high-pressure processing were investigated using a range of physical, physicochemical, and chemical methods, including dynamic light scattering, rheology, mid-infrared spectroscopy, scanning electron microscopy, proteomics, and soluble mineral analyses.

Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage.

High pressure processing (HPP) is a safe non-thermal processing method to effectively improve food safety. In this study, HPP treatment followed by cold storage was investigated to reduce Escherichia coli O157:H7 in ground beef. Experiments were conducted using ground beef contaminated with six E.

Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food.

Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC).

Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage.

Numerically simulated heat transfer model of frozen US military rations was combined with microbial kinetics to predict the microbial spoilage of the food products, during two possible temperature abuse scenarios. An army breakfast menu box containing five different food items was selected for conducting this research. One of the food item in the menu box, beefsteak, was chosen for detailed microbial study.

p-Coumaric acid and ursolic acid from Corni fructus attenuated β-amyloid(25-35)-induced toxicity through regulation of the NF-κB signaling pathway in PC12 cells.

Neuroinflammatory responses induced by amyloid-beta peptide (Aβ) are important causes in the pathogenesis of Alzheimer's disease (AD). Blockade of Aβ has emerged as a possible therapeutic approach to control the onset of AD. This study investigated the neuroprotective effects and molecular mechanisms of p-coumaric acid (p-CA) and ursolic acid (UA) from Corni fructus against Aβ(25-35)-induced toxicity in PC12 cells.

Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.

Unlabelled: Shellfish may internalize dangerous pathogens during filter feeding. Traditional methods of depuration have been found ineffective against certain pathogens. The objective was to explore high hydrostatic pressure (HHP) as an alternative to the traditional depuration process.

Microbial safety and consumer acceptability of high-pressure processed hard clams (Mercenaria mercenaria).

Unlabelled: Littleneck hard clams (Mercenaria mercenaria) harvested from New Jersey coastal waters in the United States were high-pressure processed (HPP) in their shells using a 10 L high-pressure processing unit. A response surface (RS) methodology approach was used to optimize the pressure and time parameters for microbial inactivation caused by the high-pressure application. The total surviving microbial load in the hard clams was enumerated after processing at each experimental condition.

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.

Processing stability of squalene in amaranth and antioxidant potential of amaranth extract.

The processing stability of squalene in amaranth and the antioxidant capacity of the oil-rich fraction of amaranth were studied. The processes investigated were continuous puffing and roasting. Puffing was carried out using a single screw extruder, while roasting was carried out in a convection oven.

Triterpene saponins from debittered quinoa (Chenopodium quinoa) seeds.

Twelve triterpene saponins have been isolated from the debittered seeds of quinoa (Chenopodium quinoa), and their structures were characterized on the basis of hydrolysis and spectral data, especially NMR evidence. Among them, three compounds, including 3-O-beta-D-glucuropyranosyl oleanolic acid (1), 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl hederagenin (2), and the new compound 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl-30-O-methyl spergulagenate 28-O-beta-D-glucopyranosyl ester (3), are identified for the first time from quinoa seeds. The other isolated saponins have been previously reported in quinoa.