Past Processes Research Articles

α-Tocopherol and retinol content in Holder pasteurized versus high-pressure processed human milk during 6 months of storage

Human milk is a vital source of nutrition for infants providing essential nutrients for optimal growth and development. However, the processing methods applied to ensure its safety may affect its nutritional composition. The aim of this study was to compare the nutritional profile of α-tocopherol and retinol content in human milk, both raw and processed by Holder pasteurization or high-pressure processing. Our study followed a design that included milk samples obtained from 12 female donors (age ranged from 30 to 38) in the lactation period up to 6 months after delivery. Every milk sample was divided into four groups: (i) no treatment, (ii) subjected to Holder pasteurization (HP), (iii) and (iv) subjected to high-pressure processing (HPP), which differed in the way the pressure was applied. The results showed that both HP and HPP significantly affected the nutritional profile of the milk. Retinol level was approximately 20 % lower after both treatments than in untreated milk. The main difference was in tocopherol levels, which decreased by 46 % after HP, whereas these concentrations decreased by only 26 % in the cumulative pressure HPP-treated samples. These results suggest that the use of HPP should be considered as a prospective approach to human milk processing. Since HPP has advantages in preserving heat-sensitive compounds and the levels of vitamin E decrease less.

Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments

Current food preservation practice involves a single intensive kill-step followed by isolation of the product within a package: an open-loop control strategy. Alternatively, a closed-loop control strategy, wherein the food is minimally processed as an initial stabilization (first kill-step) but the option for processing later as-needed is available, can improve food safety and quality levels. For this purpose, unpasteurized apple juice (330 mL), packed in sterilized electrode-embedded laminate pouches, was stored at 4 °C for 45 days after processed by pasteurization (water-bath; at 71.1 °C for 3 s) and moderate processing (ohmic heating; 25 V/cm; 65 °C for 30 s) once or with periodic reprocessing, by ohmic heating. Reprocessing was conducted three times (after Day 10, 24, and 42) based on microbial counts, and resulted in microbial counts maintained lower than 2.1 log CFU/mL over about 5 weeks. Results of sensory analysis showed that apple juice could be maintained at an acceptable quality in the selected sensory attributes over 6 weeks of storage by using multiple mild electrothermal processes, instead of one terminal kill-step. This approach enables proactive response to microbial growth during storage and promotes reduction of waste.

A Ratiometric Molecularly Imprinted Sensor for Visual Detection and Removal of α-Dicarbonyl Compounds Based on Biomass Carbon Dot-Embedded Fluorescent Covalent Organic Frameworks.

α-Dicarbonyl compounds (α-DCs) are important intermediate products during the thermal processing of foods and are closely related to the development of chronic diseases in the human body. However, there remains a significant gap in the availability of rapid detection methods for α-DCs. So, the ratiometric molecularly imprinted polymers (RCDs@GCOFs@MIPs) based on red-emitting biomass carbon dots (RCDs) and green-emitting fluorescent covalent organic frameworks (GCOFs) were constructed for the detection and removal of α-DCs in food processing. The ratiometric fluorescent sensors exhibited satisfactory detection and had good spiking recoveries in milk samples. And the excellent inhibition of pyrraline (PRL) by ratiometric fluorescent sensors was verified by simulating the milk pasteurization process. In addition, rapid onsite detection of α-DCs was achieved by recognizing the RGB value of the ratiometric fluorescence sensors via the smartphone. The ratiometric fluorescence sensors presented a new strategy for detecting and removing hazardous substances in food processing.

Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing

The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health.In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives.For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.

Klasifikasi kualitas mutu susu pasteurisasi menggunakan metode klasifikasi k-Nearest Neighbor

Milk is a product that is often consumed because it has many good benefits for the body. One of the benefits of milk is that it contains calcium, which is useful for the growth of bones and teeth. However, many consumers still choose dairy products based only on their appearance, even though milk quality is not based on its appearance but is found during milk processing. Pasteurization is the process of heating whole milk at a specific temperature and for a certain period to increase the milk's shelf life and maintain the milk's quality. Two types of pasteurization processes are Long Temperature Long Time and High Temperature Short Time. k-Nearest Neighbor or k-NN is a data mining method used to classify objects from the data, using distance calculations or Euclidean Distance to look for similarities between neighbors. So, based on this problem, milk quality classification is carried out. The research was carried out by classifying milk quality using the K-NN method. The public data used to classify is 1,059 pasteurized milk data, with seven regular or ordinary attributes and one special or class attribute. The K values ​​that will be used in this research are k=3, k=5, and k=7. From the analysis of calculation results using the k-NN method, the accuracy values ​​obtained are k=3 is 97%, k=5 is 89%, and k=7 is 87%.

THE ANTIOXIDANT POTENTIAL OF THE CHOKEBERRY (ARONIA MELANOCARPA L.) JUICES FROM BOSNIA AND HERZEGOVINA

In addition to their undeniable importance for industry, natural plant products are widely used in the production of functional food, which, in addition to satisfying nutritional properties, also exhibits certain pharmacological and physiological effects on human health. Chokeberryfruit and products are considered to be excellent sources of polyphenoliccompounds. A large part of polyphenolic compounds from aronia berriesis found in the juice, but the flesh of the berry that remains behind in the juice production process is also richin these bioactive compounds. The aim of the conducted research was to examine the antioxidant potentialof thechokeberry juices from Bosnia and Herzegovina.The antioxidant potentialof chokeberryjuicesin this study wastestedbythe ferric reducing antioxidant power(FRAP)andtotal phenol content (FC). Tests were carried out in other juices for the same parameters in order to compare the obtained values.The research results show that the values of FRAP and total phenols in chokeberry juices vary (20-63 mmol Fe II/L; 850-4930 mgGAE/L), but are significantly higher than in other analyzed juices (7-25 mmol FeII/L; 220–1265 mgGAE/L). By comparing the content of total phenols and FRAP values in pasteurized and unpasteurized chokeberry juice samples, it can be concluded that they are higher in the sample prepared by the pasteurization process. Statistical parameters showthat thelinearcorrelation between thetotal phenols and the FRAP valuesof chokeberry juices (r=0,964; p ˂0,001) and other analysedjuices (r=0,960;p ˂0,001 ) isstatisticallysignificant. KEYWORDS:chokeberry(Aronia melanocarpaL.)juice,antioxidant potential, FC, FRAP

Enhancing low‐temperature long‐time milk pasteurization process with a C4.5 algorithm‐driven AIoT system for real‐time decision‐making

AbstractThis research is driven by the imperative to improve the milk pasteurization process's efficiency and safety within the Industry 5.0 framework. It introduces the artificial intelligence of things (AIoT) into the pasteurization system and focuses on deploying the C4.5 algorithm, anticipated to render precise real‐time decisions by analyzing critical temperature and duration data essential for the low‐temperature long‐time (LTLT) pasteurization technique. Test results indicate that the C4.5 model is highly effective, demonstrating nearly perfect metrics with a precision of .78, a recall of .77, and an F1‐score of .73, while achieving an overall algorithm accuracy of .76. In terms of heating control, the double jacket method tested on a 300‐L system proved the control design's capability to quickly reach and maintain desired temperatures, hitting the set‐point within 70 min. However, it was observed that systems with larger capacities took longer to reach the set‐point, suggesting a potential for further optimization. The findings affirm that integrating AIoT into control systems can significantly enhance process efficiency and effectiveness, consistent with the goal of incorporating sophisticated technological solutions in the food sector.Practical ApplicationsThe article “Enhancing Low‐Temperature Long‐Time Milk Pasteurization Process with a C4.5 Algorithm‐Driven AIoT System for Real‐Time Decision‐Making” explores an AIoT system's potential to revolutionize the dairy industry's pasteurization methods. This system promises enhanced efficiency by optimizing energy and time, thereby reducing costs. It ensures superior quality control through continuous monitoring, maintaining nutritional integrity and safety. The high automation level minimizes human error and operational demands, while predictive maintenance forecasts prevent downtime. The system's scalability supports production expansion with minimal resource increase. Moreover, it guarantees product traceability and compliance with food safety regulations. The generated data offers insights for further supply chain optimizations. This integration of AI and IoT thus presents significant advancements in process management, quality assurance, and scalable operations for the dairy industry.

Investigation of parameters causing can bulging during pasteurization process of carbonated beverage

In-package pasteurization was typically used to achieve microbial and quality stabilization in the beer industry. However, the process can cause can bulging, resulting in product loss. This work aimed to construct a mathematical model describing correlations between can thickness, fill volume, and pasteurization temperature and their effects on internal pressure of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm, 320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using laboratory-scale pasteurization set up for two hrs before being measured for their internal pressures. A mathematical model (R2 = 0.90) was obtained and validated. It showed that all independent parameters significantly affected internal pressure (p<0.05). This model can serve as a guideline for packaging and heating process optimization to reduce the possibility of can bulging from buildup of internal pressure.

Estimation of the shelf life of sweetened soft drinks based on microbiological and sensory analysis

In the present investigation, the shelf life of sweetened beverages was investigated through microbiological and sensory analyses. An experimental design was employed, which included the variable of storage time. This allowed for the identification of significant differences in the organoleptic and microbiological characteristics of the beverages. Samples of the beverages were taken during their processing and evaluated over time, especially during the pasteurization process at 85°C for 120 seconds. Laboratory analyses focused on microbiological tests, sensory studies, and assessments of the processed product's quality. The microbiological results remained within the limits established by INEN standards, with counts of mesophilic aerobes < 100 CFU/cm3, yeasts and molds < 50 CFU/cm3, total coliforms < 3 MPN/cm3, and fecal coliforms < 3 MPN/cm3. Regarding sensory analysis, it was found that the beverages had a characteristic aroma, a slightly yellow color, and a characteristic citrus flavor, making them highly acceptable to consumers. Furthermore, the shelf life of the beverages was determined through accelerated aging at 32°C, resulting in a shelf life of 2 months. These findings supported the conclusion that the beverages could be stored for 6 months at room temperature, as indicated in another study that employed a similar methodology and evaluated properties such as color, aroma, and flavor. Keywords: Analysis, mesophilic aerobes, fecal coliforms, yeasts and fungi4 , shelf life

The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk

BackgroundHeat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptying (GE) rate proposed as a possible mechanism. ObjectivesTo investigate the impact of milk heat treatment on GE as a mechanism of faster nutrient appearance in blood. We hypothesized that GE and circulating nutrient delivery following consumption would be faster for UHT-M than PAST-M. MethodsIn this double-blind randomized controlled cross-over trial, healthy female (n = 20; 27.3 ± 1.4 y, mean ± SD) habitual dairy consumers, consumed 500 mL of either homogenized bovine UHT-M or PAST-M (1340 compared with 1320 kJ). Gastric content volume (GCV) emptying half-time (T50) was assessed over 3 h by magnetic resonance imaging subjective digestive symptoms, plasma amino acid, lipid and B vitamin concentrations, and gastric myoelectrical activity were measured over 5 h. ResultsAlthough GCV T50 did not differ (102 ± 7 min compared with 89 ± 8 min, mean ± SEM, UHT-M and PAST-M, respectively; P = 0.051), GCV time to emptying 25% of the volume was 31% longer following UHT-M compared with PAST-M (42 ± 2 compared with 32 ± 4 min, P = 0.004). Although GCV remained larger for a longer duration following UHT-M (treatment × time interaction, P = 0.002), plasma essential amino acid AUC was greater following UHT-M than PAST-M (55,324 ± 3809 compared with 36,598 ± 5673 μmol·min·L-1, P = 0.006). Heat treatment did not impact gastric myoelectrical activity, plasma appetite hormone markers or subjective appetite scores. ConclusionsContrary to expectations, GE was slower with UHT-M, yet, as anticipated, aminoacidemia was greater. The larger GCV following UHT-M suggests that gastric volume may poorly predict circulating nutrient appearance from complex food matrices. Dairy heat treatment may be an effective tool to modify nutrient release by impacting digestion kinetics. Clinical Trial Registrywww.anzctr.org.au (ACTRN12620000172909).

Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization

Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is optimal. Commercial crowns withstand pasteurization without altering the inner plastic material, crucial for extending the shelf life of craft beers, especially non-alcoholic variants. Methods: Artisanal pasteurization of craft beer batches was performed after evaluating available methods. Given the lack of literature on craft beer pasteurization, this study offers essential insights for the artisanal beer sector. Analyses of crown corks pre- and post-pasteurization were conducted using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Organoleptic analysis of pasteurized beers was also conducted. Results: DSC results indicate the film’s glass transition temperature (Tg) is around 62°C, while pasteurization at 66°C for 30 min did not degrade the polymer. Pressure retention and FTIR spectra show no clear differences between reference, pasteurized, and unpasteurized samples. Immersion pasteurization at 66°C with the analysed crowns is suitable for bottling craft beers without affecting polyvinyl chloride (PVC). Conclusions: The study concludes that the chosen pasteurization process does not impact crown PVC, ensuring its suitability for craft beer bottling. Severe pasteurization can alter beer qualities, but at 66°C, no such effects were observed in the organoleptic analysis.

Exploring Barriers and Facilitators for Human Milk Donation and Acceptance Among Donors and Recipients

Background There is no ideal alternative to mother’s own milk. In circumstances where an alternative is required, donated human milk is the best available option. To promote the establishment of more human milk banks, it is necessary to know the current attitude and awareness of the general population toward human milk donation as well as its acceptance. Methods This is a qualitative study including focused group discussions and in-depth interviews. Results Major barriers found to the donation of milk were fear of the insufficient amount of milk remaining for her baby, inconvenience due to stitch pain after lower segment caesarean section, not willing for pre-donation laboratory testing, the donation process being time-consuming, misconceptions like fear of disease transmission, and so on. Factors facilitating milk donation were breast engorgement and altruism. The facilitator for the acceptance of donated human milk was the belief that donated human milk was the best available option at that time. Barriers to acceptance of donated milk were fear of transmission of infections, prevalent misconceptions about donated human milk, and a lack of awareness regarding the process of pasteurization. Conclusion Barriers to the donation of milk are related to inadequate knowledge, fear, and low awareness regarding human milk banking. Most mothers were encouraged to donate milk due to excess milk. A lack of knowledge about the process of pasteurization appears to be a significant barrier to the acceptance of donated milk. Pasteurized donated milk, being the only available superior option, made donated milk acceptable among the recipient’s relatives.

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice.

Cold-pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30min, whereas the HTHP process was applied at 115°C for 30min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41mg/mL, which were much higher than those of PTG (3.26 and 2.33mg/mL) and control group (3.33 and 2.48mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β-damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan-like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.

Comparative Analysis of the Performance of the Thermal Pasteurization System Using Ohmic Heating Method with an Electric Heater on Mango Puree

This study explains the comparative analysis of performance in the thermal pasteurization system of the ohmic heating method with the electric heater in mango puree. The goal is to find out which thermal pasteurization method is better and more efficient. The method used for this study is to compare the two thermal pasteurization methods from the performance obtained, heating time, electrical power and electricity consumption costs. In the pasteurization process, the product is heated not exceeding 70 oC in the ohmic tube with an electric current on an electrode with a thickness of 4 mm attached to the end of the ohmic tube, while pasteurization of the product electric heater is heated in a double jacket tube equipped with an electric heater. The results of the analysis were obtained for the ohmic heating method the efficiency value was 78%, while for the method with an electric heater the efficiency value was 4%, the heating time of the ohmic heating method is 555 seconds, while the heating time of the electric heater method is 1500 seconds, for electric power in the ohmic heating method is 224.59 watts, while in the electric heater method an electric power of 1730.2 watts is obtained, and the cost of electricity consumption of the ohmic heating method is Rp.1,498.33,-/month, while the electric heater method costs electricity consumption of Rp.31,407.26,-/month.

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality.

A Comprehensive Review of Physical Techniques for Food Preservation

Food preservation is a crucial aspect of the food industry aimed at extending the shelf life of perishable products while maintaining their nutritional value, safety, and sensory qualities. This research paper provides a comprehensive review of various physical food preservation techniques, which are essential in ensuring the availability of safe and high-quality food for consumers. The paper discusses traditional methods like drying, salting, smoking, fermentation, and canning, as well as modern approaches such as refrigeration, freezing, pasteurization, and high-pressure processing. It also explores emerging technologies, including pulsed electric field and irradiation, and their impact on food safety and quality. The paper emphasizes the significance of these preservation methods in enhancing food security, reducing food waste, and supporting sustainable food supply chains in a rapidly changing global food landscape.

Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354

AbstractThe laboratory inoculation techniques should ideally mimic the real‐life environment to reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D‐value of Salmonella in black pepper powder. Whole black peppercorns were either inoculated prior to grinding (pre‐grinding procedure) or ground and then inoculated (post‐grinding procedure). The ground black pepper was thermaly treated at 80°C for 0‐30 min. The D80°C values of Salmonella inoculated by pre‐grinding and post‐grinding procedures were 5.5 ± 0.8 and 3.9± 0.3, respectively. Salmonella and E. faecium were significantly (p⟨0.05) more thermally resistant in ground black pepper when inoculated pre‐ rather than post‐grinding. Therefore, inoculation protocol must be considered by spice industries while validating the pasteurization process. E. faecium is a suitable surrogate for Salmonella because of its higher decimal reduction time for both inoculation methods.

The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice

Ochratoxin A (OTA), a dangerous fungal toxin, has widely contaminated grapes and its by-products. To estimate dietary intake, information about OTA behavior during processing is demanded. There is currently much data to predict the fate of the OTA in different types of wine, but more is needed for grape juice This study evaluated the effect of grape juice-making steps on OTA contents antioxidant compounds, and activity capacity. OTA extraction and analysis were performed by immunoaffinity column and high-performance liquid chromatography. The juice was made from grapes artificially contaminated with OTA at a level of 5.0 µg/kg. Statistically significant changes in responses were found after the washing, preheating, juicing, clarification, and pasteurization processes. The processing of the grapefruit into grape juice led to a total decline of 62.0 % in OTA level. The remaining OTA content in the final grape juice in the present study was lower than the maximum residue limit for this product established by European Union (EU) legislation (2 µg/kg). Moreover, the overall reduction of 56.2 %, 53.9 %, and 54.3 % in the total phenolic, total flavonoid, and antioxidant capacity were observed, respectively.