Innovative Food Science & Emerging Technologies最新文献

{"title":"Cold plasma induced morphological, structural, powder flow and rheological properties of Kodo millet starch","authors":"Yogesh Kumar ,&nbsp;Yograj Bist ,&nbsp;Mohit Nagar ,&nbsp;Ritesh Kurichh ,&nbsp;Shivani Desai ,&nbsp;Rakshita Bhardwaj ,&nbsp;D.C. Saxena ,&nbsp;Vijay Singh Sharanagat","doi":"10.1016/j.ifset.2024.103908","DOIUrl":"10.1016/j.ifset.2024.103908","url":null,"abstract":"<div><div>In this study, Kodo millet starch (KMS) was treated using a multipin atmospheric cold plasma system at different voltage (10, 20, and 30 kV) and treatment durations (5 and 10 min). Native and modified KMS were characterized based on morphological, structural, powder flow, rheological and functional properties to assess the effect of voltage and time. Results indicate that amylose content decreased with the increasing of voltage and time due to depolymerization, with a maximum reduction to 26.33 % at 30 kV for 10 min. SEM analysis revealed that granule shape was retained but surface roughness increased. XRD and FTIR analyses showed minimal changes in crystalline structure and functional groups, respectively. However, the percentage crystallinity reduced from 29.74 % to 25.38 %. However, pasting properties demonstrated increased peak viscosity and reduced pasting temperature, indicative of enhanced starch-water interaction. Rheological assessment revealed shear-thinning behavior, with higher storage and loss moduli for plasma-treated starches, indicating stronger gel formation. Thermal analysis showed a slight increase in gelatinization temperatures, correlating with partial structural modifications. Syneresis tests indicated increased water expulsion, suggesting enhanced retrogradation. Overall, cold plasma treatment effectively modified KMS properties, presenting potential for tailored starch applications in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103908"},"PeriodicalIF":6.3,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorisation of white grape pomace sugars for optimized heterotrophic cultivation of Auxenochlorella protothecoides: A sustainable food ingredient","authors":"Mikel Manso,&nbsp;Jone Ibarruri,&nbsp;Iñigo Martínez de Marañón,&nbsp;Marta Cebrián","doi":"10.1016/j.ifset.2024.103906","DOIUrl":"10.1016/j.ifset.2024.103906","url":null,"abstract":"<div><div>Microalgae, such as <em>Auxenochlorella protothecoides</em>, are promising candidates as sustainable food sources due to their high protein content and adaptability to various growth modes. However, traditional fermentation methods are costly and resource intensive. This study explores the use of soluble sugars from white grape pomace, a wine industry by-product, as an alternative and cost-effective carbon source for heterotrophic cultivation. Optimization of the growth medium stablished yeast extract as the best nitrogen source, together with the optimal C:N and C:P ratios of 7:1 and 12:1, respectively. The process was scaled to a 6 L bioreactor, achieving a biomass content of 10.04 g L⁻¹ biomass with a 34.51 % dry weight protein. Two semi-continuous strategies, perfusion and fed-batch, were implemented, increasing biomass concentration by 2.02 and 3.27, respectively. While batch-grown biomass showed superior protein content, fatty acid profile and pigment concentration, all biomasses exhibited rich essential amino acid composition, surpassing FAO/WHO standards. These finding support microalgae's role in sustainable agriculture, integrating waste streams into food production systems, and contributing to the circular bioeconomy.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103906"},"PeriodicalIF":6.3,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage","authors":"Abubakar Saleh Ahmad ,&nbsp;Bin Zhang ,&nbsp;Hui Hong ,&nbsp;Lukai Ma ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.ifset.2024.103903","DOIUrl":"10.1016/j.ifset.2024.103903","url":null,"abstract":"&lt;div&gt;&lt;div&gt;The efficacy of pulsed electric field (PEF) along with the treatment of 1 % soursop leaf extract (SLE) without and with the aid of vacuum impregnation (VI), followed by modified atmosphere packaging (MAP) on the quality and shelf-life of refrigerated Pacific white shrimp over 18 days of storage at 4 °C was evaluated. Melanosis and color alteration, microbial and chemical, textural and sensorial changes were monitored. The combinations of PEF, SLE, VI and MAP treatments could preserve the textural integrity and inhibited microbial growth more effectively than the control sample. Shrimp with combined hurdles namely PEF-SLE1 (1 %)-VI-MAP1 (60 % CO&lt;sub&gt;2&lt;/sub&gt;, 30 % N&lt;sub&gt;2&lt;/sub&gt;, 10 % Ar) and PEF-SLE1-MAP1 showed lower alterations in pH (7.68 and 7.87), total volatile base content (19.27 and 23.80 mg N/100 g), peroxide value (3.8 and 4.06 mg cumene hydroperoxide/kg) and thiobarbituric acid reactive substances (TBARS) (2.91 and 3.19 mg MDA/kg), respectively, after 18 days of refrigerated storage. Nonetheless, the control sample kept for the same period had the higher changes of pH (9.25), total volatile base content (35.19 mg N/100 g), peroxide value (6.23 mg cumene hydroperoxide/kg) and TBARS value (5.07 mg malonaldehyde/kg). The identification of 29 volatile organic compounds (VOCs) revealed that the control had the highest degree of spoilage. Additionally, the sensory evaluation confirmed that the treated samples, particularly PEF-SLE1-VI-MAP1, was generally considered ‘acceptable’ after 18 days of storage. Overall, the integration of PEF, 1 % SLE with VI and MAP1 demonstrated the potential in mitigating melanosis and lengthening the shelf-life of shrimp. These findings validate the use of alternative natural extract and non-thermal techniques to maintain the quality of refrigerated seafoods.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Industrial relevance&lt;/h3&gt;&lt;div&gt;Pacific white shrimp are susceptible to melanosis and microbial spoilage, causing substantial economic loss for shrimp farmer and industry. The application of natural additives, particularly plant extracts such as soursop leaf extract, offers a promising means for shrimp quality maintenance. Pretreatment of the shrimp with PEF facilitates the creation of micro-pores in the shrimp shell, thereby enhancing the penetration of active compounds from the plant extract through vacuum impregnation. The use of selective modified atmosphere packaging retards melanosis, growth of certain spoilage bacteria, and lipid oxidation. This is attributed to the combined effects of different gases, where CO&lt;sub&gt;2&lt;/sub&gt; may hinder the metabolic activity of the dorminant aerobic bacteria, extending the lag phase and lowering the pH due to carbonic acid formation when CO&lt;sub&gt;2&lt;/sub&gt; reacts with the moisture on the shrimp surface. Nitrogen and argon are inert gases and help prevent lipid oxidation and displace oxygen, which plays a key role in melanosis. Therefore, this integrated hurdle approach can potentially be an effect","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103903"},"PeriodicalIF":6.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging","authors":"Hermien van Bokhorst-van de Veen,&nbsp;Eirini Pegiou,&nbsp;Lijiao Kan,&nbsp;Catrienus de Jong,&nbsp;Hasmik Hayrapetyan","doi":"10.1016/j.ifset.2024.103892","DOIUrl":"10.1016/j.ifset.2024.103892","url":null,"abstract":"<div><div>The growth of <em>Listeria monocytogenes</em> and <em>Bacillus cereus</em> was studied on mycoprotein under various thermal processing, storage and packaging conditions. Elevated CO₂ levels slightly inhibited <em>L. monocytogenes</em> growth at 7 °C. <em>B. cereus</em> growth was completely prevented by 30% CO₂ at chilled temperatures up to 10 °C. However, this effect diminished at higher storage temperatures. This study also explored the spoilage microbiota of mycoprotein, identifying <em>Pseudomonas</em> and <em>Paenibacillus</em> species as potential spoilers. Flavor changes were also investigated, revealing alterations in volatile compounds between sterilized and pasteurized samples. Storage conditions influenced flavor profiles, hinting at potential lipid oxidation. The impact of thermal treatments on umami compounds was also assessed showing reduced IMP levels in MAP with 30% and 50% CO₂. In conclusion, this research provides insights into microbial safety and population dynamics, and flavor changes of mycoprotein under diverse processing and storage conditions, contributing to food safety considerations and product quality optimization.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103892"},"PeriodicalIF":6.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability","authors":"Xiaoyang Wang,&nbsp;Mengxin Hou,&nbsp;Ting Liu,&nbsp;Jingyi Ren,&nbsp;Hongcai Li,&nbsp;Haihua Yang,&nbsp;Zhongqiu Hu,&nbsp;Zhenpeng Gao","doi":"10.1016/j.ifset.2024.103905","DOIUrl":"10.1016/j.ifset.2024.103905","url":null,"abstract":"<div><div>Cold plasma is an emerging non-thermal processing technique that effectively inactivates microorganisms while mitigating the degradation of food quality associated with thermal processing. To improve the performance of cold plasma in the quality control and preservation of liquid foods, a novel continuous reactor was established. We investigated the effect of reactor microbial control and quality preservation by processing Not from concentrate (NFC) apple juice. The Continuous Cold Plasma (CCP) reactor successfully reduced natural microorganisms in apple juice to levels below the detection limit, specifically achieving a 5-log reduction in <em>Escherichia coli</em>. The microbiological stability of CCP-treated samples is comparable to pasteurized (PT) samples. The CCP treatment did not significantly affect the physicochemical properties of the apple juice. Compared to PT, CCP treatment better preserves total phenolics, ascorbic acid, and antioxidant properties, especially ascorbic acid (only 4 % loss). When stored at 25 °C for 30 days, the CCP group exhibited a significantly lower color change (<em>ΔE</em> = 4.08) compared to the PT group (<em>ΔE</em> = 7.54). CCP treatment better preserved several polyphenols such as cianidanol, l-epicatechin and chlorogenic acid (only 24.9 %, 14.6 % and 1.3 % reduction respectively). In addition, CCP contributed to preserving the levels of characteristic volatiles such as isoamyl acetate, hexyl acetate and hexanal. Overall, CCP provides better inactivation of microorganisms in apple juice and maintains a more stable quality during storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103905"},"PeriodicalIF":6.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels","authors":"Aji Sutrisno ,&nbsp;Jenri Parlinggoman Hutasoit ,&nbsp;Erni Sofia Murtini ,&nbsp;Freini Dessi Effendi ,&nbsp;Sangeeta Prakash","doi":"10.1016/j.ifset.2024.103904","DOIUrl":"10.1016/j.ifset.2024.103904","url":null,"abstract":"<div><div>This study investigates the impact of ohmic heating voltage gradients and transglutaminase (TGase)-catalyzed protein crosslinking on the development process and the properties of gluten-free (GF) bread made using soybean as the sole flour. Voltage gradients (5.83–10 V/cm) significantly influenced bread characteristics by enhancing temperature, electrical conductivity, and current intensity, while reducing baking time, baking loss, and specific energy consumption. Ohmic-heated bread exhibited superior specific volume (2.24–2.93 cm³/g) compared to conventionally baked bread (1.84 cm³/g), alongside improved porosity, pore size, and texture. Optimal treatment at 7.5 V/cm (90 V) yielded bread with a specific volume of 2.93 ± 0.37 cm³/g, porosity of 30.73 ± 2.07 %, and desirable textural properties, including springiness (9.36 ± 0.05) and chewiness (4.87 ± 1.54 N). TGase addition further improved quality, increasing specific volume, springiness, and cohesiveness, while reducing hardness and altering color properties. Ohmic heating efficiently achieved temperatures up to 97 °C, with higher voltage gradients correlating to faster heating rates, greater electrical conductivity, and reduced energy consumption. However, TGase inclusion reduced these rates due to batter modifications. The findings demonstrate that ohmic heating and TGase application are effective in overcoming key challenges in GF bread production. This approach, using soybean flour, improves nutritional quality and sensory attributes, offering a promising alternative to conventional methods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103904"},"PeriodicalIF":6.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier","authors":"Melissa J. Mosselman ,&nbsp;Marie Hennebelle ,&nbsp;Jaap Keijer ,&nbsp;Silvie Timmers ,&nbsp;Julia K. Keppler","doi":"10.1016/j.ifset.2024.103902","DOIUrl":"10.1016/j.ifset.2024.103902","url":null,"abstract":"<div><div>Vegan foods are increasingly popular. Developing such foods requires commercially available plant-based ingredients that can stabilize an emulsion at suitable pH and after pasteurization. Isolates from pea, potato, or their mixtures might be used as such emulsifiers, but not much is known about which isolate or mixture would be best suited under the required conditions.</div><div>We thus determined if individual or mixed commercial pea (PePI) and potato protein isolate (PoPI) improve the physical and oxidative stability of oil-in-water (O/W) emulsions at various relevant pH values (3,4,7), after pasteurization and one-week storage.</div><div>Individual formulations of PePI and PoPI as well as mixtures of PePI and PoPI (PePI-PoPI) were most promising at pH 3, because of the high zeta potential (&gt; 30 mV) and the low average droplet size of the resulting emulsions (&lt; 2 μm). PePI induced droplet flocculation, although the droplet size remained unchanged after pasteurization and storage. When mixtures of PoPI and PePI were used as emulsifier, flocculated droplets partly coalesced. For all emulsions, the measured lipid oxidation products remained below 5 mmol/kg oil after pasteurization and one-week of storage.</div><div>Mixing PoPI and PePI thus did not improve the physical stability after pasteurization and one-week shelf-life, and we therefore recommend using either PePI or PoPI as emulsifier due to less coalescence. However, at pH 3, we additionally hypothesize that mixing (PePI-PoPI ratio 25:75 or 75:25) could still be relevant for other properties that are important during product development, such as digestibility and taste.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103902"},"PeriodicalIF":6.3,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter","authors":"Arya Sajayan ,&nbsp;Krishnasree V. ,&nbsp;Safeena P. ,&nbsp;Pratheesh P. Gopinath ,&nbsp;Shahana I.L. ,&nbsp;Aiswarya R.S.","doi":"10.1016/j.ifset.2024.103900","DOIUrl":"10.1016/j.ifset.2024.103900","url":null,"abstract":"<div><div>The current study investigated the functional and nutritional enhancement of Idli batter, a traditionally fermented food, prepared using dehulled black gram dal and parboiled rice, by the partial replacement of rice with dried jackfruit bulbs (<em>Artocarpus heterophyllus</em>) in varying concentrations (0 %, 12.5 %, 25 %, 37.5 %, 50 %, and 62.5 %) to assess its impact on nutritional quality and fermentation dynamics. The functional characteristics of the batter including pH, titratable acidity, batter volume, density, and temperature were improved over 7 h of fermentation. Nutritionally, jackfruit incorporation significantly contributed to the reduction of total carbohydrate content and improved dietary fiber content of the batter on a dry weight basis, accompanied by enhanced antidiabetic potential with J5 showing 31.299 ± 0.287 % alpha-amylase inhibition at 5 mg/mL of crude methanolic extract concentration. Similarly, a lower starch hydrolysis index of 37.886 ± 0.299 was noted in J5. Antioxidant activity also increased with J5 batter showing the highest DPPH scavenging activity (81.562 ± 0.50 %) compared to the control (69.598 ± 0.316 %) at a 500 μg/mL concentration. Microbial analysis revealed a significantly high lactic acid bacteria population, specifically in jackfruit-added samples, with J3 showing the highest count. While an increase in the jackfruit concentration exhibited a decrease in porosity, improved porosity, which retained up to 5 days of storage was observed in moderate concentration (J2 and J3), compared to the control. A 9-point hedonic scale analysis confirmed that the batters with moderate jackfruit concentrations (J2 and J3) were more acceptable, with results supported by Friedman test findings.</div></div><div><h3>Industrial relevance</h3><div>Jackfruit-incorporated Idli batter shows significant industrial potential in the growing ready-to-cook (RTC) foods market, specifically as consumers increasingly seek plant-based, healthier, and innovative traditional foods. The product offers several advantages, including enhanced nutritional and functional properties, utilising surplus jackfruit and reducing agricultural waste, and potentially improving the fermentation process via contributing natural microflora. From a commercial point of view, this RTC batter can be produced using existing production lines with minimal modifications, making it cost-effective. The product aligns with current market trends toward functional foods and can attract premium pricing in the food sector. Target markets include working professionals, the export market, and health-conscious consumers. Additionally, this innovation supports sustainable practices by utilising excess jackfruit and creating additional income opportunities for farmers while satisfying the consumer demand for natural, nutritious convenience foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103900"},"PeriodicalIF":6.3,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multimaterial 3D printing of plant protein-based material","authors":"Yu Wang ,&nbsp;Zhiyou Ge ,&nbsp;Li Li ,&nbsp;Yane Gao ,&nbsp;Kee-hung Lai ,&nbsp;Wei Cai","doi":"10.1016/j.ifset.2024.103901","DOIUrl":"10.1016/j.ifset.2024.103901","url":null,"abstract":"<div><div>3D food printing has become a method of fabricating plant protein-based materials for personalized shapes and compositions. However, 3D printing of multiple plant protein-based materials presents considerable challenges owing to the complexity of animals in texture and component. Therefore, aiming to the limitation of textural properties and printing speed (multiple materials switching) of 3D printing of multiple plant protein-based materials, a screw-based dual-nozzle plant protein-based 3D printing method is proposed. Firstly, the physical field numerical simulation of in-cylinder velocity, shear rate, and pressure was carried out for the developed screw-based dual-nozzle and syringe-based 3D printing devices. Numerical simulation results indicate that this method enhances the shear force and pressure on the plant protein inside the printhead, improving printing speed and promoting gelation of the globular proteins. Then, the same plant protein-based material was added to different printing devices to compare the hardness, elasticity, and chewiness of 3D printed samples. The experimental results show that the plant protein-based material samples printed by screw-based dual-nozzle 3D printing device reduce the relative error values of hardness, elasticity, and chewiness when compared to a reference animal-based material, chicken, by 5.4 %, 4.6 %, and 31.8 %, respectively, realizing the continuous printing of two plant protein-based materials, which lays a foundation for improving the 3D printing efficiency of a variety of plant protein-based materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103901"},"PeriodicalIF":6.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of thermal death kinetic models of Salmonella Typhimurium ATCC 14028 and application for radio frequency pasteurization of shell eggs","authors":"Teng Cheng ,&nbsp;Jiale Zhao ,&nbsp;Long Chen ,&nbsp;Jing Lv ,&nbsp;Jianhang Hu ,&nbsp;Wenhao Sun ,&nbsp;Feixue Yang ,&nbsp;Huanyun Ding ,&nbsp;Qisen Xiang ,&nbsp;Yanhong Bai","doi":"10.1016/j.ifset.2024.103898","DOIUrl":"10.1016/j.ifset.2024.103898","url":null,"abstract":"<div><div>A thermal death time test heating block system (TDT-HBS) was employed to rapidly assess the thermal inactivation kinetic model parameters of <em>S. typhimurium</em> ATCC 14028. Subsequently, a radio frequency system was applied for pasteurization of <em>S. typhimurium</em> ATCC 14028 in shell eggs. The TDT-HBS treatment indicated that thermal inactivation kinetic models of <em>S. typhimurium</em> ATCC 14028 fitted the Weibull model well. Based on the model, it was estimated that a 5-log reduction should maintain temperatures at 54 °C for 442.5 min, 55 °C for 45.6 min, 56 °C for 33.2 min, 57 °C for 16.5 min, and 58 °C for 11.0 min, respectively. RF pasteurization protocol was developed by using an electrode gap of 9.0 cm, holding at 57 °C for 16.5 min, and finally achieved 4.95 ± 0.53 log reductions. Egg main quality had no significant (<em>p</em> &gt; 0.05) difference after RF pasteurization. RF treatment holds potential as a novel pasteurization method to control <em>Salmonella</em> spp. in eggs.</div></div><div><h3>Industry relevance</h3><div>Most commercial eggs are unpasteurized in the worldwide during production, transportation, and consumption. The latest <em>Salmonella</em> spp. infection linked to Milo's Poultry Farms recalled eggs was identified by the Department of Health Services (DHS) on September 6, 2024. The general hot water immersion pasteurization process for in-shell eggs usually takes almost 60 min at 57 °C, that adds cost to the product and can damage the quality of eggs. The volumetric heating process induced by RF energy provides an alternative to inactivating <em>Salmonella</em> cells both surface and inside of the eggs and has minor effects on the main quality of eggs. RF protocol is a novel option as an effective pasteurization technology for the egg industry to provide high quality and safety eggs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103898"},"PeriodicalIF":6.3,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}