Liquid Food Research Articles

Assessment of arsenic sorption properties of lactic acid bacteria isolated from fecal samples for application as bioremediation tool

Arsenic intoxication through contaminated water and food is a challenging problem worldwide. The objective of the present study was to isolate the As-resistant lactic acid bacteria (LAB) and assess the As sorption stoichiometry of LAB to validate its practical application as a bioremediation tool. The present study isolated 50 As-resistant LAB colonies from human (HS1-25) and albino mice (MM1-25) fecal samples. Out of 50 As-resistant LAB, the HS12 isolate exhibited the highest As removal efficiency (0.021 mg/h/g). The As bioremediation kinetic study determined the contact time 10 min and the pH between 5 and 7 for optimum As biosorption from the water. The Langmuir isotherm model (R2 = 0.993) was well fitted with the data than the Freundlich isotherm model (R2 = 0.876). The As bioaccumulation and scanning electron microscopy studies proved that binding of As onto cell membrane (0.000037 mg/g) and within the cell (0.000036 mg/g) are the mechanism of As sequestration of LAB HS12. The biosorption of As (2.28–20.37%) from fruit juice, soft drink and coffee as well as multimetals (0.025–0.179 mg/l; 16.22–98.69%) along with As (0.00024 mg/l) from water validated the practical application potential of HS12. The phylogenetic analysis of 16S rDNA amplicon (500 bp) of isolated potential HS12 LAB strains showed 97% similarity to Lactobacillus reuteri. Due to having As biosorption efficiency from water and liquid foods, it can be concluded that the human origin identified L. reuteri HS12 strain could be employed as a novel candidate of As bioremediation to safe environmental and human health.

Flow and mixing induced by single, colinear, and colliding contractile waves in the intestine

The flow of liquid food bolus in different intestinal contraction regimes is studied experimentally, analytically, and numerically. We show that a particle subjected to a peristaltic wave has a nonintuitive propulsion-reflux motion. When multiple waves are generated sequentially, as happens in the gut, reflux is found to be maximized for an inter-wave length corresponding to that observed physiologically in animals, indicating a possible evolutionary bolus absorption optimization. We find that counter-propagating waves generate a high-pressure region from which high-velocity bolus jets emerge. As a result, these waves generate 80 times more mixing than waves going in the same direction.

A novel salting-out extraction system for determination of ethylene glycol and diethylene glycol in liquid samples followed by GC-FID

In this work, a new high-efficient salting-out agent, potassium tripolyphosphate, assisted liquid–liquid extraction (SALLE) sample preparation method for the determination of the polar ethylene glycol and diethylene glycol in liquid samples (food stimulants and liquid foods) were developed. To obtain satisfactory extraction efficiencies for the studied analytes, several parameters affecting the SALLE procedure were optimized. The effects of type of salting-out reagent, type of extraction solvent, volumes of ethanol, amount of potassium triphosphate, vortexing and standing times on the extraction efficiency were investigated. Analytical performances of the method were satisfactory, showed good linearity in the selected range (R2＞0.9998), limits of detection (LOD) were 0.2 mg·L−1 in all cases. Average recoveries in the ranges of 81.2–109.3% (RSD, 0.03–7.0%) for EG, 88.1 ∼ 109.1% (RSD, 0.1–8.6%) for DEG were obtained. In relation to the green and low solvent consumption, the proposed methodology could be considered rapid and environment friendly. The developed method can be used not only for the determination of ethylene glycol and diethylene glycol in food simulation solution, but also for liquid foods with obtaining acceptable results.

1H NMR spectrometry for methanol quantification in apple wines and ciders as optimised by comparison to SIDA-HS-GC-MS

Methanol, a hepato- and neurotoxic compound, is present in apple-based beverages as a by-product of the enzymatic degradation of pectin. Stable isotope dilution assay (SIDA) employing gas chromatography-mass spectrometry (GC–MS) is the state-of-the-art method for methanol determination in beverages. Despite higher initial investment costs, quantitative 1H NMR spectroscopy (qNMR) is a simpler and faster analytical technique to quantify numerous analytes in liquid foods. Beyond targeted analyses, qNMR spectral fingerprints in the product might be used for non-targeted analytical goals, such as adulteration and contamination detections. Here, an existing 1H-qNMR method used for wine profiling was optimised for methanol quantification in apple-based products, including cross-validation against a SIDA-HS-GC–MS method and reference values from interlaboratory trials. The optimisation involved a pivotally important estimation of a correction factor by an external calibration approach, making qNMR results comparable to SIDA-HS-GC–MS. The optimised qNMR method is suggested to be an alternative for methanol quantification in beverages.

Pulsed Electric Field Treatment of Raw Milk and Its Effect on Protein-Free Amino Acids Transition

As a nonthermal microbial inactivation technology, pulsed electric field (PEF) treatment technology shows potentials in liquid food sterilization and other biological applications. The purpose of this study is to investigate the effect of PEF treatment on sterilization, the physical and the chemical properties of raw milk. Fresh raw milk samples were subject to PEF process with electric field strength ranged from 15 to 35 kV/cm for 1.25–5 ms in this study. The sterile rate and the shelf-life were evaluated and compared for PEF-treated, pasteurized, and untreated raw milk samples. It was demonstrated that similar inactivation effect was achieved as compared with pasteurization when raw milk was PEF-treated for 5 ms using 35-kV/cm field strength. The concentration of protein and free amino acids (FAA) was also measured and the results indicated that the PEF process promoted the protein-FAA transition as the concentration of FAA in the raw milk sample increased by as much as 14%. It is also shown that the input energy density of PEF treatment can be the deciding factor which affects both inactivation of microorganisms and the transformation of composition in the liquid food.

Application and Mechanism of Nanofluid in Liquid Food Sterilization

Application and Mechanism of Nanofluid in Liquid Food Sterilization

Improvement of an annular thin film UV-C reactor by fluid guiding elements

In this paper special elements are inserted into an annular thin film UVC reactor to guide the laminar flow. These “Fluid Guiding Elements” (FGE) divide the flow into three separated laminar currents that are alternatingly directed through a small gap of 0.6 mm facing the UV source by turns. Computational fluid dynamic simulations have been used to visualize the flow dynamics inside the reactor.The residence time distribution and the Bodenstein number show an increase of back mixing in the reactor with the elements. An Iodide/iodate actinometry comparison has shown a better dose distribution throughout the treated volume based on the FGE. The inactivation of E. coli DH5α as an exemplary organism could be improved by more than 4 log levels after 5 passes through the reactor using the FGE independent of the flow rate. The absorbance of a model solution was varied by different dye concentrations and the use of FGE improve the inactivation of Saccharomyces cerevisiae. Industrial relevanceThe stabilization of liquid foods before bottling is a crucial aspect. The consumers often do not accept a chemical additive like sulphites in wine or dimethyl carbonate in juices. A physical alternative is the UV-C Treatment. In contrast to a turbulent flow a laminar flow has a far lower pressure drop. Therefore, a lower amount of energy is needed to pump the liquid. This study shows that with fluid guiding elements a sufficient inactivation can be achieved with laminar flow.

A Review on Optimal Temperature Control of Milk Pasteurization Using Extremum Seeking Based Proportional Integral Derivative Controller

Milk is a rich nutrient white liquid food produced by the mammary gland of mammals vulnerable to bacteria that cause diseases to the human health. In a dairy plant, pasteurization process is the best heating procedure for a milk. It can be performed under High Temperature Short Time (HTST) or Low Temperature Long Time (LTLT). However, optimal temperature stability control has been a major challenge for milk pasteurization in a dairy plant due to non-linearity, time delay schemes, inaccuracy and unrealistic parameter variation of the modern and manual tuning techniques used without incorporate a numerous adaptive tuning control method. Therefore, this article proposed an optimization tuning technique of Extremum Seeking (ES) based Proportional Integral Derivative (PID) controller to optimize the heating process and eliminate the external perturbation of the system. In this article, a closed loop mathematical equation model using ES-PID controller was developed proposed to achieve the optimal performance characteristics. The due technique is expected to eliminate the offset of the system and minimize the percentage overshoot.Keywords- Milk Pasteurization, Temperature Control, Extremum Seeking, Proportional Integral Derivative.

EXPERIMENTAL STUDY OF THERMAL INFLUENCE ON VITAMIN C CONTENT IN PASTEURIZATION OF ORANGE JUICE IN TWO TYPES OF HEATING

Background: Heat treatment is one of the most used methods to preserve food, such as orange juice, increasing its shelf life. However, little is known about the temperature and speed profiles during heat treatment of liquid food in commercial packaging. Aim: This work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: Two tests were performed: in test 1, the heating started with a water bath at 22 ºC and was heated to 80 ºC. In test 2, the water bath started at 80 ºC. Results and Discussion: The convective heat transfer coefficient was analyzed in the wall region, and it is higher in test 2. In both tests, the curve graphic profile follows the same literature trend. Regarding vitamin C, in test 1, there was a reduction in it. In test 2, it remained constant. Conclusions: Studying the thermal behavior of orange juice is extremely important to ensure its quality. In order to avoid this degradation and reduce its loss, it is necessary that in thermal treatments, rapid heating is carried out and that the juice has low exposure to air and heat at the time of its preparation.

Resectable Gastric Adenocarcinoma Cancer and the Role of Early Feeding on Clinical Outcome


 Background: Gastric adenocarsinoma is one of the most common gastrointestinal tract cancer, it could be found either in elderly or young patients. Surgical resection is still the main therapeutic option and the gold standard for the resectable cases. Enhanced recovery protocols has been announced to improved the clinical outcome in of gastrointestinal cancer surgery. Especially in upper GI cancer, which still challenging in starting the oral feeding after surgical resection. We will reported the clincal outcome of early feeding on resectable gastric adenocarsinoma patients.
 
 
 
 
 
 Methods: This was a retrospective study, taken from January 2018 - December 2020. All resectable gastric adenocarsinoma patients were included. Tumor locations, type of resection and reconstruction were evaluated. All patients had early oral feeding from the first post operative day, continued with liquid and semi solid food. The short term outcome were recorded including the anastomose leakage and surgical site infection. 
 
 
 
 
 
 Results: We reported eight gastric cancer patients during this study, 1 patient was young gastric cancer patiens and the rest were > 50 years old patients. Gastric anthrum was the most common tumor site with partial gatrectomy and Billroth II have been done. 3 patients were corpus site and 1 case of fundus cancer, total gastrectomy and roux en y esófago-jejunostomy reconstruction was done. 
 
 
 We found no anastomosis leakage. No SSI and no readmission associated with post operative morbidity. 
 
 
 
 
 
 Conclusion: Early feeding on resectable gastric adenocarsinoma patients was feasibel, has good clinical outcomes and could tolerated well, no matter what type of gastric resection we did.
 
 
 
 
 
 
 
 
 

Impact of Loading Effect from Liquid Foods on the Performance of Unipolar and Bipolar Square Pulse Generator

Impact of Loading Effect from Liquid Foods on the Performance of Unipolar and Bipolar Square Pulse Generator

Centrifugal Cryoconcentration of Prickly Pear Juice: Effect on the Polyphenolic Content and their Antioxidant Activity

Centrifugal cryoconcentration has been shown to be effective in the desalination of seawater, concentration of proteins, and liquid foods, mainly fruit juices; in the latter, it is particularly interesting to be a non-destructive technology on various bioactive compounds, such as polyphenols, which have been found in several fruit juices such as prickly pear. An important issue is related to centrifugation's effect on the concentration efficiency of cryoconcentration. The present work's main objective was to study the Block cryoconcentration assisted by centrifugation (BCCC), their effects on the polyphenols, and antioxidant activity applied to prickly pear juice. Prickly pear juice was obtained, Bx, pH, titratable acidity, color, total reducing sugars, total phenolic content (TPC), flavonoids, FRAP, DPPH, and process parameters (efficiency (η), concentration index (CI), and solute yield (Y)) were evaluated. Data obtained for physicochemical parameters showed high values of °Bx in cryoconcentrated samples, pH values decreased in treated samples, and total titratable acidity increased, total reducing sugars were higher in samples treated at the lower time of centrifugation, all experimental samples showed noticeable color changes. Higher total phenolic and flavonoid content were observed in samples treated at 15 min of centrifugation; DPPH and FRAP tests were highly correlated with TPC and flavonoid content (R2> 0.96). High efficiency and concentration index were observed; however, a low value of solute yield was found in cryoconcentrated juice. The use of cryoconcentration for prickly pear juices shows good results for physicochemical parameters, preservation of bioactive, and process parameters with the exception of solute yield.

Enhanced Flexibility of the Segmented Honey Bee Tongue with Hydrophobic Tongue Hairs.

Fibrous surfaces in nature have already exhibited excellent functions that are normally ascribed to the synergistic effects of special structures and material properties. The honey bee tongue, foraging liquid food in nature, has a unique segmented surface covered with dense hairs. Since honey bees are capable of using their tongue to adapt to possibly the broadest range of feeding environments to exploit every possible source of liquids, the surface properties of the tongue, especially the covering hairs, would likely represent an evolutionary optimization. In this paper, we show that their tongue hairs are stiff and hydrophobic, the latter of which is highly unexpected as the structure is designed for liquid capturing. We found that such hydrophobicity can prevent those stiff hairs from being adhered to the soft tongue surface, which could significantly enhance the deformability of the tongue when honey bees feed at various surfaces and promote their adaptability to different environments. These findings bridge the relationship between surface wettability and structural characteristics, which may shed new light on designing flexible microstructured fiber systems to transport viscous liquids.

Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology.

Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.

Investigation of Preoperative Fasting Time and Preoperative and Postoperative Well-Being of Patients.

AimThis study aimed to investigate the preoperative fasting time and preoperative and postoperative well-being of patients.MethodThis is a descriptive study. In Istanbul, between January and June 2016, 130 patients from the Training and Research Hospital Urology Clinic were included in the study. In collecting the data of the research, the information form, which included the descriptive features and surgical intervention information of the patients, and together with the scale of “Quality of Recovery-40 Questions (QoR-40)” was used. Mean, Standard Deviation, Median, Frequency, Ratio, Minimum, Maximum, Students’ t-Test, Mann Whitney U-test, Paired Samples T-Test, Pearson and Spearman’s Correlation Analysis were used for data analysis. ResultsThe mean age was 57.48 ± 11.12, 79.2% of the patients were male and 63.8% of them underwent robotic prostatectomy. It was observed that the mean of times for preoperative fasting, solid foods, liquid foods were 11.26 ± 2.17, 12.56 ± 2.47, 11.26 ± 2.17 hours. The percent score of patients who felt hungry, thirsty, and dryness of the mouth was 30.8, 48.5, and 40, respectively, and patients had complaints such as nausea, fatigue, and feeling anxious before surgery.ConclusionIt was determined that patients were still hungry after midnight until surgery and remained hungry for a long time. The preoperative and postoperative well-being was adversely affected; however, there was no statistically significant relationship between the preoperative fasting time and postoperative well-being of patients, duration of hospitalization (p > .05).

Advances in radio frequency pasteurisation equipment for liquid foods: a review

SummaryRadiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, non‐uniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pasteurise liquid food to control deteriorative or pathogen micro‐organisms and the effect of the RF treatment on the quality of liquid foods. Developing an effective RF pasteurisation for liquid foods requires knowing the food dielectric properties, which determine the heating uniformity, temperature distribution and heating rate. The efficiency of continuous RF heating systems could depend on the fluid rate, resident time and absorbed power. RF heating can pasteurise liquid food, decrease microbial population and preserve the product's nutritional and physicochemical quality.

Antifouling superhydrophobic surfaces with bactericidal and SERS activity

• A multifunctional superhydrophobic surface is fabricated using fluorine-free eco-friendly materials. • The superhydrophobic surface is extremely repellent to liquids, including most liquid food. • Deposition of Ag imparted SERS and antibacterial activity. • The superhydrophobic surface reduces residual food waste. • The superhydrophobic surface showed excellent chemical stability. Fouling and contamination of surfaces are prevailing challenges humanities facing today in fields such as healthcare, hospitality, and food manufacturing. These challenges strongly motivate the development of multifunctional surfaces with antifouling and antimicrobial properties that are coupled with sensing capabilities. To address this challenge, we prepared a multifunctional superhydrophobic surface using eco-friendly materials: polydimethylsiloxane (PDMS) and carnauba wax. After deposition of a thin film of Ag, the surface gained surface-enhanced Raman scattering (SERS) activity and bactericidal property. The multifunctional superhydrophobic surface showed extreme liquid repellency towards water and common liquid food. The strong SERS activity enabled the detection of adulterant rhodamine B in a sausage down to a nanomolar level. Notably, the surface showed excellent bactericidal activity towards two common bacteria, E. coli, and S. aureus, significantly reducing their adhesion and killing. Additionally, the surface showed anti-fouling behavior against common liquid food, and even towards sticky foods such as yogurt, honey, and pomegranate sauce, reducing residual food by >97 %. Furthermore, the superhydrophobic surface showed excellent chemical stability in dynamic and static flow conditions and leaching of Ag in neutral and basic solutions was minimal.

Development of Electrode for Less Affecting the Quality of Highly Conductive Liquid Foods at Pulsed Electric Field Sterilization

Development of Electrode for Less Affecting the Quality of Highly Conductive Liquid Foods at Pulsed Electric Field Sterilization

Nithya Kalyana Special Program in Month of Shravana of Murughamath of Chitrhradurga under the Blessings of Dr. Sri. Shivamurthy Murugha Sharanaru- A Study

Abstract: Nithya Kalyana-Which means there are two terms Nithya and Kalyana, Nithya which means Daily, Kalyana means Welfare. So totally the meaning of Nithya Kalyana, Daily welfare of Society, especially poor, needy, physically disabled person. Welfare is the good fortune, health, happiness, prosperity, etc., of a person, group, or organization; well-being:Welfare is the state of good health, happiness and comfort or financial assistance from the government.The month of Shravana is coming in August and September, The Indian Society especially in Karnataka traditional citizens worshiping the Cobra or Snake, Cobra is a representative of god that is believe of traditional citizens. And they practiced the Milk infusion. But scientifically the Cobra can’t drink liquid food. Especially the traditional citizens Milk infusion on Stone Cobra, and Worshipping the Stone Cobra. That is meaningless practice, no use to anybody, So many peoples, children, dying daily without food in country. In this situation, we are citizen of India we must create the general awareness among the traditional citizens about meaningless practices. But they can’t listen of our suggestions. The vigilance programme conducted by Three Vidha Dasohigalu, [Education, Food, Occupation] [THREE TYPES DONER] Dr.Shivamurthy Murugha Sharanaru of Murugha math. Keywords: DR.SHARANARU, MURUGHAMATH, DASOHA, EDUCATION, WORK, NITHYA KALYANA, WELFARE, CHILDEREN.

In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3

The formation of CaCO3 loaded particles based on solid/oil/water (S/O/W) emulsions is a promising method to improve the dispersion stability and digestive properties of CaCO3 in liquid foods. Used CaCO3 as solid phase, soybean oil as O phase, sodium caseinate (NaCas), gelatin (GEL), and sodium caseate-gelatin (NaCas-GEL) as W phase, S/O/W calcium-lipid microspheres were prepared. The intermolecular interactions were examined by Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and X-ray diffraction (XRD) analysis. GIT model was used to analyze the particle size, Zeta-potential, and microstructure at different digestion stages by combining the fatty acid release rate, the degree of protein hydrolysis, and the release of free calcium. The FTIR and Raman and XRD results showed that NaCas interacts with GEL to a certain extent, which was helpful for the preparation of stable S/O/W emulsion and could effectively improve the embedding rate of CaCO3. GIT studies showed the addition of GEL weakened the looseness and openness of the aggregation structure in the gastric digestion stage, reduced the FFA release rate to a certain extent, and had a certain inhibitory effect on the digestion of soybean oil in the emulsion. The results showed that the digestion of S/O/W emulsion was the fastest when the W phase was NaCas, and the addition of GEL could significantly reduce the digestion.