Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Ozone (4)
- Cold atmospheric plasma (3)
- Antimicrobial activity (2)
- Antioxidant (2)
- Antioxidant capacity (2)
-
- Heat processing (2)
- Irish brown seaweeds (2)
- Microbial kinetics (2)
- Non-thermal inactivation (2)
- Orange juice (2)
- Seaweeds (2)
- Acid exposure (1)
- Acid stress (1)
- Active food packaging Antibacterial activity Ferulic acid Composite film Poly(lactide) Poly (butylene adipate-co-terephthalate) (1)
- Active food packaging · Antimicrobial activity · Essential oils · Composite film · poly (lactide) · Poly (butylene adipate-co-terephthalate) (1)
- Active food packaging; antimicrobial activity; antibiofilm activity; clove essential oils;thyme essential oil; poly (lactide); poly (butylene adipate-co-terephthalate) (1)
- Aerobic plate count (1)
- Antimicrobial. (1)
- Antioxidant activity (1)
- Antioxidant capacity; Kinetic study; Lactic acid; Polyphenols; Probiotics; Cabbage juice (1)
- Antioxidants (1)
- Apple juice (1)
- Apple juice clarification (1)
- Aqueous atmospheric cold plasma (1)
- Artificial neural network (ANN) (1)
- Atmospheric cold plasma (1)
- Atmospheric cold plasma Wheat grains microbiome High throughput sequencing Antimicrobial efficacy (1)
- Atmospheric cold plasma; Bacterial biofilms; P. aeruginosa; Quorum sensing; Virulence factors (1)
- Atmospheric cold plasma; Salmonella Typhimurium; Listeria monocytogenes and Escherichia coli; Biofilms; Internalisation (1)
- Atmospheric cold plasma; food processing; wheat grains; safety evaluations; foodmodel systems; cytotoxicity;mammalian cell lineCHO-K1;insect model Tribolium castaneum (1)
Articles 1 - 30 of 40
Full-Text Articles in Food Processing
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Articles
The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO2. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log10-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Articles
Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Articles
Active packaging improves food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5%, and 10% w/w) and characterized their optical and mechanical properties, surface hydrophobicity, chemical composition, and antimicrobial activity. Cinnamon oil composite films were observed as thicker films (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the …
Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal
Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal
Articles
Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) …
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal
Articles
Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, the thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the …
An Evaluation Of Sonication Pretreatment For Enhancing Saccharification Of Brewers’ Spent Grain, Shady Hassan, Rajeev Ravindran, Swarna Jaiswal, Brijesh K. Tiwari, Gwilym A. Williams
An Evaluation Of Sonication Pretreatment For Enhancing Saccharification Of Brewers’ Spent Grain, Shady Hassan, Rajeev Ravindran, Swarna Jaiswal, Brijesh K. Tiwari, Gwilym A. Williams
Articles
This paper deals with the investigation of ultrasound (US) pretreatment of brewer’s spent grain (BSG) as ameans of releasing fermentable sugars, and the subsequent production of ethanol from this lignocellu-losic biomass. Using response surface methodology (RSM), the influence of US power, time, temperatureand biomass loading on fermentable sugar yield from BSG was studied. The optimal conditions werefound to be 20% US power, 60 min, 26.3°C, and 17.3% w/v of biomass in water. Under these conditions,an approximate 2.1-fold increase in reducing sugar yield (325 ± 6 mg/g of biomass) was achieved, relativeto untreated BSG (151.1 ± 10 mg/g of biomass). In …
Effects Of Cold Atmospheric Plasma On Mackerel Lipid And Protein Oxidation During Storage, Juan M. Pérez-Andrés, María De Alba, Sabine M Harrison, Nigel P. Brunton, Patrick Cullen, Brijesh K. Tiwari
Effects Of Cold Atmospheric Plasma On Mackerel Lipid And Protein Oxidation During Storage, Juan M. Pérez-Andrés, María De Alba, Sabine M Harrison, Nigel P. Brunton, Patrick Cullen, Brijesh K. Tiwari
Articles
The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids andproteins of commercially packaged mackerelfillets. The results showed no significant effects on lipid oxidationbetween the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid compositionor nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasmatreatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasmatechnologies are …
Salcaprozate Sodium (Snac) Enhances Permeability Of Octreotide Across Isolated Rat And Human Intestinal Epithelial Mucosae In Ussing Chambers, Sarinj Fattah, Mohamed Ismaiel, Brenda Murphy, Aleksandra Rulikowska, Jesus Maria Frias, Desmond C. Winter, David J. Brayden
Salcaprozate Sodium (Snac) Enhances Permeability Of Octreotide Across Isolated Rat And Human Intestinal Epithelial Mucosae In Ussing Chambers, Sarinj Fattah, Mohamed Ismaiel, Brenda Murphy, Aleksandra Rulikowska, Jesus Maria Frias, Desmond C. Winter, David J. Brayden
Articles
Octreotide is approved as a one-month injectable for treatment of acromegaly and neuroendocrine tumours. Oral delivery of the octapeptide is a challenge due mainly to low intestinal epithelial permeability. The intestinal permeation enhancer (PE) salcaprozate sodium (SNAC) has Generally Regarded As Safe (GRAS) status and is a component of an approved oral peptide formulation. The purpose of the study was to examine the capacity of salcaprozate sodium (SNAC), to increase its permeability across isolated rat intestinal mucosae from five regions and across human colonic mucosae mounted in Ussing chambers. Apical-side buffers were Kreb's-Henseleit (KH), fasted simulated intestinal fluid (FaSSIF-V2), rat …
Effects Of Cold Plasma On Wheat Grain Microbiome And Antimicrobial Efficacy Against Challenge Pathogens And Their Resistance, Agata Los, Dana Ziuzina, Daniela Boehm, Paula Bourke
Effects Of Cold Plasma On Wheat Grain Microbiome And Antimicrobial Efficacy Against Challenge Pathogens And Their Resistance, Agata Los, Dana Ziuzina, Daniela Boehm, Paula Bourke
Articles
The safety and quality of cereal grain supplies are adversely impacted by microbiological contamination, with novel interventions required to maximise whole grains safety and stability. The microbiological contaminants of wheat grains and the efficacy of Atmospheric Cold Plasma (ACP) for potential to control these risks were investigated. The evaluations were performed using a contained reactor dielectric barrier discharge (DBD) system; samples were treated for 0–20 min using direct and indirect plasma exposure. Amplicon-based metagenomic analysis using bacterial 16S rRNA gene and fungal 18S rRNA gene with internal transcribed spacer (ITS) region was performed to characterize the change in microbial community …
The Effect Of Lauric Arginate On The Thermal Inactivation Of Starved Listeria Monocytogenes In Sous-Vide Cooked Ground Beef, Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra
The Effect Of Lauric Arginate On The Thermal Inactivation Of Starved Listeria Monocytogenes In Sous-Vide Cooked Ground Beef, Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra
Articles
The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to the survival microbial population and the D and Z-values were determined at 55–62.5 °C. Calculated D-values ranged from 33.62 to 3.22 min at temperature 55–62.5 °C. LAE at higher concentration is an effective antimicrobial to …
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Articles
stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays …
Associations Between The Home Environment, Feeding Practices And Children’S Intakes Of Fruit, Vegetables And Confectionary/Sugar-Sweetened Beverages, Carolina Bassu, Clare Corish, John Kearney
Associations Between The Home Environment, Feeding Practices And Children’S Intakes Of Fruit, Vegetables And Confectionary/Sugar-Sweetened Beverages, Carolina Bassu, Clare Corish, John Kearney
Articles
Within the home environment, parents influence their children’s dietary intakes through their parenting and dietary practices, and the foods they make available/accessible. The aim of this cross-sectional study was to examine the associations between home environmental characteristics and children’s dietary intakes. Three hundred and thirty-two children aged three–five years and their parents participated in the study. Home environmental characteristics, including parental control feeding practices, were explored using validated and standardized questionnaires such as the Child Feeding Questionnaire (CFQ), the Physical and Nutritional Home Environment Inventory (PNHEI) and the Healthy Home Survey (HHS). Parent and child food consumption was also measured. …
Assessing The Biological Safety Of Atmospheric Cold Plasmatreated Wheat Using Cell And Insect Models, Agata Los, Dana Ziuzina, Daniela Boehn, Paula Bourke
Assessing The Biological Safety Of Atmospheric Cold Plasmatreated Wheat Using Cell And Insect Models, Agata Los, Dana Ziuzina, Daniela Boehn, Paula Bourke
Articles
Atmospheric cold plasma (ACP) is under investigation for an extensive range of biocontrol applications in food biosystems. However, the development of a novel intervention technology requires a thorough evaluation of the potential for negative effects and the implications for the human and animal food chains’ safety. The evaluations were performed using a contained, high-voltage, dielectric barrier discharge plasma system. The cytotoxicity of two types of food models—a liquid model (wheat model medium (WMM)) vs. a solid model (wheat grain extract (WGE)) was compared in vitro using the mammalian cell line CHO-K1. The residual toxicity of ACP treatment of grains for …
Computational Modelling Approach For The Optimization Of Apple Juice Clarification Using Immobilized Pectinase And Xylanase Enzymes, Shady Hassan, Gwilym Williams, Amit Jaiswal
Computational Modelling Approach For The Optimization Of Apple Juice Clarification Using Immobilized Pectinase And Xylanase Enzymes, Shady Hassan, Gwilym Williams, Amit Jaiswal
Articles
Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from M. hiemalis on genipin-activated alginate beads, with subsequent evaluation of its efficacy in apple juice clarification. A central composite rotatable design (CCRD), coupled with artificial neural …
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Articles
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results …
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Articles
Non-buffered plasma-activated liquids such as water and saline have shown bactericidal effects. In the present study, we investigated the anti-bacterial efficacy and stability of plasma-activated water (PAW) and plasma-activated saline (PAS), generated using a high voltage dielectric barrier discharge system. This study compares the potential of non-buffered plasma-activated liquids (PAL) for the inactivation of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) after storage of the solutions at five different temperatures for a storage time up to 18 months after their generation. The temperatures used were room temperature, 4 °C, −16 °C, −80 °C, −150 °C. Both PAW and …
Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam
Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam
Articles
Throughout human history, seaweeds have been used as food, folk remedies, dyes, and as mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content are now a major research and industrial development concept. The occurrence of dietary and lifestyle related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from …
Efficacy Of Cold Plasma Functionalised Water For Improving Microbiological Safety Of Fresh Produce And Wash Water Recycling, Apurva Patange, Peng Lu, Daniela Boehm, Patrick Cullen, Paula Bourke
Efficacy Of Cold Plasma Functionalised Water For Improving Microbiological Safety Of Fresh Produce And Wash Water Recycling, Apurva Patange, Peng Lu, Daniela Boehm, Patrick Cullen, Paula Bourke
Articles
Atmospheric cold plasma (ACP) is an effective method for microbiological decontamination. This study evaluated an alternative water-based decontamination approach for inactivation of bacterial population from fresh produce and in the wash water generated from fresh produce washing. The study characterised ACP inactivation of attached Listeria innocua and Pseudomonas fluorescens inoculated on lettuce in comparison to chlorine treatment. P. fluorescens was sensitive to ACP treatment and was reduced below detection limit within 3 min of treatment. L. innocua population was reduced by ∼2.4 Log10 CFU/g after 5 min of treatment; showing similar inactivation efficacy to chlorine treatment. The microbial load in …
Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck
Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck
Articles
The susceptibility of Candida albicans biofilms to a non-thermal plasma treatment has been investigated in terms of growth, survival and cell viability by a series of in vitro experiments. For different time periods , the C. albicans strain SC5314 was treated with a microwave-induced plasma torch (MiniMIP). The MiniMIP treatment had a strong effect (reduction factor (RF) = 2.97 after 50 s treatment) at a distance of 3 cm between the nozzle and the superior regions of the biofilms. In addition, a viability reduction of 77% after a 20 s plasma treatment and a metabolism reduction of 90% after a …
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick Cullen, Brijesh K. Tiwari
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick Cullen, Brijesh K. Tiwari
Articles
Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found …
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Articles
In 2012, the European Bioeconomy strategy was launched, defining the bioeconomy as "the 33 production of renewable biological resources and the conversion of these resources and waste 34 streams into value added products". This strategy and its action plans increased the turnover 35 of the total bioeconomy in the EU from 2.09 trillion Euro in 2008 to 2.29 trillion in 2015 .
Cold Plasma Inactivation Of Internalised Bacteria And Biofilms For Salmonella Enterica Serovar Typhimurium, Listeria Monocytogenes And Escherichia Coli, Dana Ziuzina, Lu Han, Patrick Cullen, Paula Bourke
Cold Plasma Inactivation Of Internalised Bacteria And Biofilms For Salmonella Enterica Serovar Typhimurium, Listeria Monocytogenes And Escherichia Coli, Dana Ziuzina, Lu Han, Patrick Cullen, Paula Bourke
Articles
Microbial biofilms and bacteria internalised in produce tissue may reduce the effectiveness of decontamination methods. In this study, the inactivation efficacy of in-package atmospheric cold plasma (ACP) afterglow was investigated against Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli in the forms of planktonic cultures, biofilms formed on lettuce and associated bacteria internalised in lettuce tissue. Prepared lettuce broth (3%) was inoculated with bacteria resulting in a final concentration of ~ 7.0 log10 CFU/ml. For biofilm formation and internalisation, lettuce pieces (5 × 5 cm) were dip-inoculated in bacterial suspension of ~ 7.0 log10 CFU/ml for 2 h and …
Cold Plasma Inactivation Of Bacterial Biofilms And Reduction Of Quorum Sensing Regulated Virulence Factors, Dana Ziuzina, Daniela Boehm, Sonal Patil, Patrick Cullen, Paula Bourke
Cold Plasma Inactivation Of Bacterial Biofilms And Reduction Of Quorum Sensing Regulated Virulence Factors, Dana Ziuzina, Daniela Boehm, Sonal Patil, Patrick Cullen, Paula Bourke
Articles
The main objectives of this work were to investigate the effect of atmospheric cold plasma (ACP) against a range of microbial biofilms commonly implicated in foodborne and health- care associated human infections and against P. aeruginosa quorum sensing (QS)-regu- lated virulence factors, such as pyocyanin, elastase (Las B) and biofilm formation capacity post-ACP treatment. The effect of processing factors, namely treatment time and mode of plasma exposure on antimicrobial activity of ACP were also examined. Antibiofilm activity was assessed for E. coli, L. monocytogenes and S. aureus in terms of reduction of cultur- ability and retention of metabolic activity using …
Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, Patrick Cullen, Kevin Keener, Paula Bourke
Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, Patrick Cullen, Kevin Keener, Paula Bourke
Articles
Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for non-thermal decontamination of foods. In this study, the antimicrobial efficacy of a novel dielectric barrier discharge ACP device against Escherichia coli, Salmonella enterica Typhimurium and Listeria monocytogenes inoculated on cherry tomatoes and strawberries, was examined. Bacteria were spot inoculated on the produce surface, air dried and sealed inside a rigid polypropylene container. Samples were indirectly exposed (i.e. placed outside plasma discharge) to a high voltage (70kVRMS) air ACP and subsequently stored at room temperature for 24 h. ACP treatment for 10, 60 and 120 s resulted in reduction …
Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam
Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
A kinetic study for the production of probiotic cabbage juice was carried out under controlled pH and dissolved oxygen using several strains of Lactic acid bacteria (LAB). Furthermore, effect of probiotic fermentation on polyphenolic content and antioxidant capacity was investigated. Results showed significant growth in Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus rhamnosus corresponding to 9.19, 9.47 and 10.6 log CFU/ml after 24 h of fermentation, which is satisfying criteria for a food product to be characterized as probiotic. Lactic acid (LA) was the major end product of the fermented cabbage juice attaining the concentrations of 6.97, 9.69 and 12.2 g/l …
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Articles
The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.
The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci
The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci
Articles
In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm−1 and 32 kV cm−1, respectively). In addition, …
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …