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Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice [PDF]

Foods, 2022
A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ).
Chatchawan Kantala, Supakiat Supasin, Panich Intra, Phadungsak Rattanadecho   +3 more
doaj   +2 more sources

Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization [PDF]

Current Research in Food Science, 2022
Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported.
Feihong Ji, Jing Sun, Yiming Sui, Xiangming Qi, Xiangzhao Mao   +4 more
doaj   +2 more sources

Enhancing Microwave Disinfection: Impact of Sodium Chloride on Microbial Inactivation [PDF]

IEEE Access
This study explores the role of sodium chloride (NaCl) in enhancing the efficiency of microbial inactivation using microwave energy with two distinct methods: temperature-controlled treatment and predefined cycle.
Saleh A. Alfawaz, Ibrahim N. Alquaydheb, Amirreza Ghadimi Avval, Sara Ghayouraneh, Samir M. El-Ghazaly, Jianhong Zhou, Yuchun Du   +6 more
doaj   +2 more sources

Microbial Inactivation: Gaseous or Aqueous Ozonation? [PDF]

Ind Eng Chem Res, 2022
For decades, ozone has been known to have antimicrobial properties when dissolved or generated in water and when utilized in its gaseous form on different substrates. This property (the ability to be used in air and water) makes it versatile and applicable to different industries.
Epelle EI, Emmerson A, Nekrasova M, Macfarlane A, Cusack M, Burns A, Mackay W, Yaseen M.   +7 more
europepmc   +3 more sources

Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation [PDF]

Current Research in Food Science
Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure.
L.J.H. Sweers, M. Mishyna, L.M. Ahrné, R.M. Boom, V. Fogliano, T. Patra, C.M.M. Lakemond, J.K. Keppler   +7 more
doaj   +2 more sources

Titanium Dioxide Solar Photocatalytic Microbial Inactivation Assessment Utilizing Viability Tests and a Novel Triplex qPCR Assay for Nucleic Acid Degradation Determination [PDF]

Molecules
Photocatalytic oxidation of microorganisms is a powerful alternative to established disinfection approaches, applicable to a variety of water matrices.
Ioannis Paspaltsis, Eirini Kanata, Sotirios Sotiriadis, Chrysanthi Berberidou, Sophia Tsoumachidou, Athanasios Arsenakis, Konstantinos Xanthopoulos, Dimitra Dafou, Ioannis Poulios, Theodoros Sklaviadis   +9 more
doaj   +2 more sources

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs [PDF]

Poultry Science, 2020
: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat ...
Víctor González-Alonso, Martina Cappelletti, Francesca Maria Bertolini, Giovanna Lomolino, Alessandro Zambon, Sara Spilimbergo   +5 more
doaj   +2 more sources

Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation [PDF]

Foods
Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety.
Christian K. Anumudu, Helen Onyeaka, Chiemerie T. Ekwueme, Abarasi Hart, Folayemi Isaac-Bamgboye, Taghi Miri   +5 more
doaj   +2 more sources

Study on the Microbial Inactivation and Quality Assurance of Ultrasonic-Assisted Slightly Acidic Electrolyzed Water for Mirror Carp (Cyprinus carpio L.) Fillets During Refrigerated Storage [PDF]

Foods
The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meeting consumer preferences for clean-label products.
Qiang Zhong, Xiufang Xia, Fangfei Li
doaj   +2 more sources

Research Progress on Photodynamic Inactivation in Food Sterilization and Preservation [PDF]

Shipin Kexue, 2023
Microbes can cause food spoilage and waste, and even cause diseases posing a threat to human health. Being different from the traditional sterilization technology, photodynamic inactivation is a non-thermal physical sterilization technology based on the ...
FAN Yuhang, ZHOU Yafei, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua
doaj   +1 more source