Innovative Food Science & Emerging Technologies最新文献

{"title":"Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation","authors":"Kirti Rawal ,&nbsp;Yumin Wang ,&nbsp;Pratheep Kumar Annamalai ,&nbsp;Bhesh Bhandari ,&nbsp;Sangeeta Prakash","doi":"10.1016/j.ifset.2024.103795","DOIUrl":"10.1016/j.ifset.2024.103795","url":null,"abstract":"<div><p>Plant-based food Pickering emulsions which are rich in nutrients have recently attracted wide attention due to their plant origin and new functionalities that can be introduced. However, the storage stability and shelf-life are significant concerns for plant-based food. In this study, we report enhanced stability of oat flour-based Pickering emulsions (PEs) through emulgel formation by thermal treatment with minimal processing. The PEs stabilised using oat particles with and without mild-chemical treatment were prepared and heated at varying temperatures (50, 65, 75, and 90 °C) and for different durations (0.5, 1, 5 and 15 min). Subsequently, they were characterised based on particle size and microstructural analysis. The PEs subjected to mild chemical treatment exhibited enhanced thermal stability compared to the control, showing smaller droplet sizes and no coalescence, even at high temperatures. The treatment at higher temperatures (75 °C and 90 °C) afforded the formation of emulsion gels or ‘emulgels’ as evidenced by the results on flow behaviour, dynamical rheology, and texture. The heat-treated PEs displayed a gel-like structure and desirable characteristics (viscoelastic behaviour, firm gel-like texture). In particular, the PEs based on mild-chemically treated oat particles exhibited exceptional properties upon heat treatment at 90 °C for 15 min, displaying a strong 3D gel-like network structure and high storage modulus value.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103795"},"PeriodicalIF":6.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002340/pdfft?md5=8d3ae1226ffc66d1ed76acbcbcc9223f&pid=1-s2.0-S1466856424002340-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048430","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":"Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety","authors":"Rishab Dhar,&nbsp;Snehasis Chakraborty","doi":"10.1016/j.ifset.2024.103801","DOIUrl":"10.1016/j.ifset.2024.103801","url":null,"abstract":"<div><p>The efficacy of conventional thermal (batch) and continuous microwave (MW) heating to pasteurize bael beverage was examined by inactivating <em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, <em>Salmonella</em> Typhimurium, <em>Saccharomyces cerevisiae</em>, their cocktail, and native microbial groups. Continuous-MW was operated at 2 kW power and 45–80 °C final temperature. For 25–90 °C beverage temperature, the fluid followed a laminar flow. Data were appropriately modelled using first-order kinetics. MW-heating effectively inactivated all microorganisms. <em>S. cerevisiae</em> was most resistant towards thermal inactivation under single (<em>D</em>_{<em>70 °C</em>} = 0.03 min) and cocktail scenario (<em>D</em>_{<em>80 °C</em>} = 0.014 min) and towards MW under cocktail scenario (<em>D</em>_{<em>MW_67.5 °C</em>} = 0.23 min). The resistance towards temperature rise was highest by <em>L. monocytogenes</em>. Based on lower <em>z</em>_<em>MW</em>-values, the thermal sensitivity of microbes improved under MW heating. Morphological alteration in microbial cells of <em>S. cerevisiae</em> &amp; <em>L. monocytogens</em> reveals that the lethality of MW inactivation is mainly based on its thermal effects.</p></div><div><h3>Industrial relevance</h3><p><em>Bael</em> fruit is a nutritious tropical fruit whose beverage is relished by consumers for its refreshing flavour and numerous health benefits. The food sector is presently concentrating on creating innovative, minimally processed goods that are ready-to-eat or handy, shelf-stable, and of higher quality. As an alternative to conventional thermal processing, several novel and sustainable processing methods are now being investigated. To determine if microwave processing is a suitable substitute for thermal processing, the inactivation of artificially inoculated microorganisms, their cocktail, and indigenous microorganisms in the bael beverage were examined in this work. Kinetic study, beverage rheology and changes in cell morphology were also studied. The study's findings indicate that continuous microwave technology can be a more suitable method of pasteurizing fruit beverages than conventional heating due to its &gt;7 log reduction in a shorter time. Except for a few differences, the inactivation mechanisms of thermal and microwave are comparable.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103801"},"PeriodicalIF":6.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087621","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":"Application of antioxidants in cold plasma treatment of fish oil","authors":"Xinxin Wang,&nbsp;Yang Yang,&nbsp;Ling He,&nbsp;Meng Zhang,&nbsp;Tao Yang,&nbsp;Xiuzhu Yu,&nbsp;Hao Jiang","doi":"10.1016/j.ifset.2024.103799","DOIUrl":"10.1016/j.ifset.2024.103799","url":null,"abstract":"<div><p>As a mild non-thermal treatment technology, cold plasma can lead to lipid oxidation when applied to products with high lipid content. This study focuses on the physical and chemical properties of fish oil with cold plasma treatment and to explore the potential of Curcumin, Tea polyphenols, Vitamin E and β-Carotene in inhibit the oxidation process. Following treatment, the peroxide value and malondialdehyde value of the fish oil significantly increased, while the content of unsaturated fatty acids decreased and the singlet oxygen content rose (<em>p &lt; 0.0 5</em>). However, the introduction of antioxidants during treatment yielded diminished peroxide and malondialdehyde values in the fish oil, thereby effectively curbing the presence of singlet oxygen. Notably, fish oil enriched with vitamin E exhibited the most robust antioxidant activity among the tested compounds. This study offers insights into strategies for enhancing the stability of high-fat foods subjected to cold plasma treatment.</p></div><div><h3>Industrial relevance</h3><p>Fish oil has long been essential in the processing of food, pharmaceuticals, and animal feed, making its quality crucial. This study revealed that cold plasma treatment accelerated the oxidation of fish oil; however, the addition of antioxidants effectively mitigated this effect. In industrial settings, cold plasma technology is favored in the food industry for its low-temperature operation and high efficiency in microbial inactivation. Despite these advantages, the reactive species produced during the process can cause lipid peroxidation and alter amino acids in proteins. This research offered critical insights into optimizing process parameters to minimize lipid oxidation. It also lays the groundwork for developing more efficient and safer food processing technologies and offers new approaches to extending the shelf life of fish oil and other lipid-rich foods during cold plasma treatment.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103799"},"PeriodicalIF":6.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077554","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":"Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice","authors":"Huanhuan Niu ,&nbsp;Min Zhang ,&nbsp;Qi Yu ,&nbsp;Yaping Liu","doi":"10.1016/j.ifset.2024.103796","DOIUrl":"10.1016/j.ifset.2024.103796","url":null,"abstract":"<div><p>Fruit and vegetable juices contribute to the economic growth of the world beverage industry due to their unique nutritional value. Artificial intelligence has shown great potential in the R &amp; D of fruit and vegetable juices. In this review, the important findings of scholars on this topic over the past decade were summarized. Firstly, the nutritional and health benefits of fruit and vegetable juice and the application of AI technology are briefly described. Secondly, the optimization of fruit and vegetable juices process performance by AI was presented, and the quality of fruit and vegetable juices was evaluated by combining AI with analytical techniques. In addition, it also expounded the necessity of AI in predicting the shelf-life of fruit and vegetable juices. Finally, some future challenges and potential solutions are proposed. The fruit and vegetable juice beverage industry is at a critical juncture where AI innovation and data accountability must coexist. Leaders who succeed in achieving this delicate balance will be greatly rewarded. It is hoped that this review will help provide valuable information for the development of future fruit and vegetable juices based on AI.</p></div><div><h3>Industrial relevance</h3><p>This paper argues that the R &amp; D of future fruit and vegetable juice based on artificial intelligence has a sustainable long-term development trend. AI helps to quickly design the recipe and optimize the process, and a large amount of data information in the processing of fruit and vegetable juice is processed and integrated through AI, maximize the quality of fruit and vegetable juice products. The integration of AI with traditional analytics can automate fruit and vegetable juice quality assessment and optimize efficiency and accuracy. In addition, it guides the modeling of shelf-life prediction models, providing a promising way for storage stability, quality control and monitoring processes in the food industry. Overall, the integration of AI technology with fruit and vegetable juice R &amp; D brings great promise for improving the efficiency, quality and sustainability of future juice production processes.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103796"},"PeriodicalIF":6.3,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048432","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":"Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility","authors":"Zhe Li ,&nbsp;Yanbin Song ,&nbsp;Qinyue Tang ,&nbsp;Xiang Duan ,&nbsp;Long Sheng","doi":"10.1016/j.ifset.2024.103797","DOIUrl":"10.1016/j.ifset.2024.103797","url":null,"abstract":"<div><p>Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103797"},"PeriodicalIF":6.3,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077553","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":"Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)","authors":"Shariful Islam ,&nbsp;Md. Abdus Satter Miah ,&nbsp;Md. Faridul Islam ,&nbsp;Mohammad Nazrul Islam Bhuiyan ,&nbsp;Khurshida Jahan Tisa ,&nbsp;Mustafizur Rahman Naim","doi":"10.1016/j.ifset.2024.103798","DOIUrl":"10.1016/j.ifset.2024.103798","url":null,"abstract":"<div><p>The effects of fermentation on various physicochemical and functional properties of whole wheat flour (<em>Triticum aestivum</em> L.) were investigated in this study. Firstly, changes in pH and total titratable acidity (TTA) were observed during spontaneous and solid-state fermentation. Spontaneous and solid-state fermentation led to a decrease in pH and a rapid increase in TTA, indicating effective acidification due to organic acid production. Both fermentation approaches significantly influenced the total starch and amylose content of wheat. The total starch content was decreased accompanied by a significant increase in apparent amylose content. This phenomenon was attributed to starch hydrolysis facilitated by microbial enzymes and organic acids, resulting in a higher amylose/amylopectin ratio. Chemical composition and mineral content of whole wheat flour were also affected. Fermentation led to reductions in moisture, crude fat, and crude protein content, while ash content increased. Furthermore, fermentation significantly impacted the soluble and total dietary fiber content of whole wheat flour, with an increase in soluble dietary fiber and a decrease in total dietary fiber. These changes were attributed to increased synthesis of non-cellulosic polysaccharides and β-glucans during fermentation. Moreover, fermentation resulted in reductions in gluten content, alterations in functional properties such as water and oil absorption capacity, changes in protein solubility, and modifications in gel texture properties. Finally, X-ray diffraction (XRD) and scanning electron microscopy (SEM) revealed minimal changes in the crystalline structure and morphology of starch granules during fermentation, with some signs of surface erosion and degradation, particularly in solid-state fermented samples. The results highlight the potential benefits of fermentation for improving the properties of whole wheat flour. This study contributes to a better understanding of the effects of fermentation on whole wheat flour, offering insights for the development of novel and improved whole wheat flour-based food products.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103798"},"PeriodicalIF":6.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048465","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":"Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation","authors":"Mark Swayne ,&nbsp;Gopinath Perumal ,&nbsp;Dilli Babu Padmanaban ,&nbsp;Davide Mariotti ,&nbsp;Dermot Brabazon","doi":"10.1016/j.ifset.2024.103789","DOIUrl":"10.1016/j.ifset.2024.103789","url":null,"abstract":"<div><p>In this research, we explore the possibility and effectiveness of using laser-induced surface oxidation methods to enhance the durability and effectiveness of PEF (Pulsed Electric Field) systems. Despite advantages over thermal pasteurisation, PEF faces challenges like electrode corrosion and biofouling, hindering its adoption. This research introduces laser-induced oxidation to mitigate metal ion release during PEF, directly targeting electrode alteration. Our examination adopts a comprehensive method, integrating Design of Experiments (DoE) parameter sets for PEF trials, morphological analysis, evaluation of metal ion release via Inductively Coupled Plasma Quadrupole Mass Spectrometry (ICP-QMS), waveform capture utilizing a Data Acquisition (DAQ) system, electrochemical assessment via impedance spectroscopy, and examination of oxide layer composition employing X-ray photoelectron spectroscopy. Pulse waveform characteristics shows the intricate relationship between PEF processing parameters with metal ion release, alongside XPS analysis providing insights into surface chemistry. Optimized results show a three-fold reduction in metal ion release post-PEF, with laser-treated samples outperforming untreated stainless steel due to selective surface chemistry alteration, notably an increased Cr/Fe ratio, reducing harmful elements. This study highlights laser-induced oxidation as a practical solution for enhancing PEF electrode performance and reducing metal ion release, addressing key challenges in PEF technology. It advances sustainable food processing, promising extended PEF system lifespan while maintaining efficiency and product quality.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103789"},"PeriodicalIF":6.3,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002285/pdfft?md5=04c0b4f5436bd9d85ee120af32af5fee&pid=1-s2.0-S1466856424002285-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048464","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 flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions","authors":"Jayashan Adhikari ,&nbsp;Rakesh K. Singh ,&nbsp;Koushik Adhikari ,&nbsp;Bhimanagouda S. Patil","doi":"10.1016/j.ifset.2024.103783","DOIUrl":"10.1016/j.ifset.2024.103783","url":null,"abstract":"<div><p>This study examined the efficacy of continuous flow high-pressure homogenization (CFHPH) under varying pressures, inlet temperatures, and flow rates, in preserving the nutritional quality and stability of watermelon juice during simulated market conditions and compared it with traditional high-temperature short-time (HTST) processing. The retention of ascorbic acid, carotenoids, and amino acids was analyzed using liquid chromatography, while PPO (polyphenol oxidase) and POD (peroxidase) enzyme activity was assessed using a UV–vis spectrophotometer.</p><p>We observed a significant decrease (<em>p</em> ≤ 0.05) in ascorbic acid levels after 15 days of storage. For carotenoids, the impact was influenced by the interaction of pressure, flow rate, and inlet temperature within CFHPH, with no clear trend emerging regarding their preservation over 45 days of storage at 4 °C. However, overall retention of carotenoids surpassed that of HTST samples. Both methods enhanced free amino acid contents significantly and decreased PPO and POD activity, with HTST being slightly more effective. Ornithine and histidine concentrations significantly increased, with up to a fourfold rise in samples treated with 300 MPa pressure and up to a tenfold rise for HTST at 95 °C after 45 days of storage. This study suggests optimizing the CFHPH process to enhance the shelf-life and nutritional value of watermelon juice, offering consumers a healthier and longer-lasting choice.</p></div><div><h3>Industrial relevance</h3><p>Our findings highlight CFHPH's higher retention of bioactive compounds, reduction in degradative enzyme activity, and enhancement of the amino acid profile, making it a compelling choice for the fruit juice processing industry. Despite the energy-intensive nature of CFHPH, its ability to preserve vital bioactive compounds like carotenoids and ascorbic acid addresses the growing consumer demand for nutritious and stable juice options. The benefits of CFHPH in maintaining juice quality and nutritional value may outweigh the associated energy costs, making it a promising technology for fruit juice processing.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103783"},"PeriodicalIF":6.3,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077478","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":"Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch","authors":"Gebremedhin Gebremariam Gebremical ,&nbsp;Silvia Tappi ,&nbsp;Romolo Laurita ,&nbsp;Filippo Capelli ,&nbsp;Federico Drudi ,&nbsp;Santina Romani ,&nbsp;Pietro Rocculi","doi":"10.1016/j.ifset.2024.103780","DOIUrl":"10.1016/j.ifset.2024.103780","url":null,"abstract":"<div><p>Chemical modifications of starch can be laborious and often require significant amounts of chemicals and solvents. Therefore, it has become use of modifications like plasma-activated water (PAW), which is considered an environmentally friendly technology. The aim of this study was to evaluate the effect of PAW, alone or combined with annealing (ANN) on the techno-functional properties, sorption isotherms and thermodynamic characteristics of potato starch. PAW was generated by subjecting distilled water to a corona discharge with a voltage of 15 kV and a fixed frequency of 5 kHz for 1 min. ANN was obtained by incubating starch with distilled water (DW-ANN) or PAW (PAW-ANN) for 4 h at 55 °C. The moisture sorption and the thermodynamic properties of the potato starch were determined using a dynamic vapor sorption analysis method at temperatures of 25, 35 and 45 °C. The sorption kinetic was then modelled using the GAB model. Results showed that the equilibrium moisture content of PAW-ANN and DW-ANN samples was significantly lower than that of native and PAW. Variations in binding sites and agglomeration led to changes in specific surface area (SA), mono layer (Mo) and sorption enthalpy (qst), changes in entropy (△S), and Gibbs free energy (△G). Moreover, for these samples, a significant reduction (<em>p</em> &lt; 0.05) in swelling power, solubility, light transmittance (T %) and syneresis (%) was observed when potato starch was treated with PAW-ANN and DW-AANN. The combined PAW-ANN proved to be a promising technique for modifying starch and altering the kinetics of water sorption-desorption, hydration and rheological properties at different temperatures without the use of enzymes, acids or crosslinking agents, demonstrating its potential to improve starch stability.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103780"},"PeriodicalIF":6.3,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002194/pdfft?md5=178113af3fdc9906d3a2833f4fd277ea&pid=1-s2.0-S1466856424002194-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048466","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":"Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa","authors":"Junyi Zhang ,&nbsp;Yumeng Ding ,&nbsp;Shengnan Kang ,&nbsp;Dong Yang ,&nbsp;Yongtao Wang ,&nbsp;Liang Zhao ,&nbsp;Jinfeng Wang ,&nbsp;Lei Rao ,&nbsp;Xiaojun Liao","doi":"10.1016/j.ifset.2024.103769","DOIUrl":"10.1016/j.ifset.2024.103769","url":null,"abstract":"<div><p>High hydrostatic pressure (HHP) (200 MPa/500 MPa) superdormant (SD) spores were isolated and characterized for germination and resistance properties. Compared with untreated spores, two-hundred MPa-SD spores showed germination defect with L-alanine, AGFK, dodecylamine, 200 MPa or 500 MPa. Meanwhile, they exhibited elevated resistance to 93 °C and UV_{254 nm} with decimal reduction time (D-value) increased by 2.7 and 1.5 fold respectively, reduced resistance to 0.22 M HCl and 3.2 M H₂O₂ with D-value decreased by 1.4 and 1.3 fold respectively, and no change in resistance to 0.83 M formaldehyde and 0.34 M NaClO. Five-hundred MPa-SD spores showed germination defect with 500 MPa, no change in germination with L-alanine, AGFK or 200 MPa, but increased germination efficiency with dodecylamine. Accordingly, their resistance to 0.34 M NaClO and UV_{254 nm} elevated with D-value increased by 1.8 and 1.3 fold respectively, while resistance to 93 °C, 0.22 M HCl, 0.83 M formaldehyde and 3.2 M H₂O₂ reduced with D-value decreased by 2, 1.4, 1.4 and 2.3 fold respectively. These properties were noninheritable as re-sporulated spores from SD spores showed identical germination behavior compared to initial untreated spores. Proteomics analysis revealed that the mechanism of SD spores' superdomancy was likely attributed to the variation of coat proteins and SASPs, and inner membrane modifications.</p></div><div><h3>Industrial relevance</h3><p>It has long been acknowledged that the existence of SD spores greatly limits the successful application of HHP technology in low-acid foods. The data in this work provide valuable knowledge to understand the properties of SD spores under HHP, and thus hopefully can promote developing new strategies to eliminate bacterial spores in low-acid foods during industrial HHP processing.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103769"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934482","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}