Search results for "pasteur"
showing 10 items of 96 documents
Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin.
2017
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial…
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
2021
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC…
Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing
2012
A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.
2019
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…
Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices.
2020
The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for …
Effect of pasteurization on the bactericidal capacity of human milk.
2008
The use of human milk in milk banks requires thermal processing to eliminate microbiological hazards. An evaluation is made of the stability of overall human milk bactericidal capacity following 2 modalities of thermal pasteurization: 63°C/30 minutes and 75°C/15 seconds. Ten milk samples (mature milk) were analyzed. In each sample, the effect of both thermal treatments on bactericidal capacity against Escherichia coli was evaluated in relation to the capacity of fresh milk (control). All the samples analyzed possessed bactericidal capacity. Human milk pasteurization induced a significant loss of this capacity that was more pronounced after high-temperature treatment than after low-temperat…
A procedure to achieve fine control in MW processing of foods
2007
Abstract A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is presented. The dimensionless problem is solved analytically by using both partial solutions and the variation of parameters techniques. Having in mind industrial microwave heating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformity of such a treatment in comparison to the traditional one. From an experimental point of view, a batch pasteurization treatment was realized to compare the effect of two different control techniques both based on IR thermography readout: t…
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and mic…