Past Processes Research Articles

Analysis of Shell Egg Pasteurization Using Computational Fluid Dynamics

In the present work, the thermal pasteurization process of shell eggs was studied through Computational Fluid Dynamics. For large-size eggs (63–72 g), the required heating times at several different heating medium (water) temperatures, namely 54, 56, 58, and 60 °C (followed by cooling in water at 20 °C), were estimated as 55.1, 37.2, 29.1, and 24.5 min. Calculations were based on a 5-log reduction of the Salmonella enteritidis population, that is, for a target F value at 60 °C in 0.85 min. Computations were performed at the critical point of the egg, which was established from F value distribution determinations and was approximately located at the center of the yolk. Both heating and cooling cycle lethality was considered. Similar calculations were performed for medium (53–62 g) and extra-large-size eggs (>72 g). Microbial destruction occurring during the cooling cycle of the pasteurization process was greater for higher heating temperatures and larger egg sizes, ranging between 11.8% of the total destruction for the medium eggs heated at 54 °C and 72.9% for the extra-large eggs at a heating medium temperature of 60 °C. Therefore, destruction during the cooling cycle should not be ignored during the design of thermal pasteurization processes. For the kinetic parameters employed, quality degradation calculations revealed minimal changes for the processes investigated.

Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products.

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound's preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ's impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products.

Changes of low-abundance peptides in frozen orange juice before and after frozen storage and pasteurization processing, and their contribution to ACE inhibition activity

Changes of low-abundance peptides in frozen orange juice before and after frozen storage and pasteurization processing, and their contribution to ACE inhibition activity

Pasteurized waste milk vs. milk replacer at the same crude protein:metabolizable energy ratio with different energy sources (fat vs. lactose) to pre-weaning Holstein calves: Effects on growth performance, feeding behavior, and health.

The improved growth performance of calves at weaning results from an effective pre-weaning feeding strategy. The type and pasteurization process of liquid feed are among the most variable feeding practices affecting calves' growth and health. In previous studies that compared waste milk (WM) vs. milk replacer (MR), little consideration has been given to the variations in chemical composition and feeding behavior between them, and there has been a lack of justification for the crude protein: metabolizable energy (CP:ME) ratio adopted. Hence, this study aimed to evaluate the effects of feeding pasteurized WM or MR differing in energy source (fat vs. lactose, respectively) with similar CP:ME ratio on intake, growth, feeding behavior, and health of newborn Holstein calves. Thirty-two male calves (4-d-old; 40.0 ± 0.58 kg BW) were assigned to the trial and randomly allocated to each liquid feed diet (WM or MR). Calves were housed in individual pens with free access to starter feed and fresh water. Calves were weaned on d 61 and assessed until d 101 as the postweaning period. WM-fed calves had greater total nutrient intake (DM, CP, EE, and ME), weight gain, final BW, skeletal growth parameters, and feed efficiency (d 30). Calves WM-fed sorted less against particles retained on the 2.36-mm sieve but more against particles retained on the sieve of 0.6 mm. In WM-fed calves, the sorting index decreased for feedstuff retaining on the bottom pan compared with MR-fed calves. Irrespective of the type of the liquid feed, all calves sorted for particles retaining on the sieve of 4.75 mm and the bottom pan, and against the particles that were retained on the sieves of 2.36- (MR-fed calves only), 1.18- and 0.6-mm. Starter feed nutrient intake and particle size intake from the sieves of 4.75-, 2.36-, and 1.18-mm increased in WM- vs. MR-fed calves. Eating rate and meal size but not meal frequency and length were greater in WM-fed calves, leading to higher pre- and post-weaning starter feed intake. Calves WM-fed spent less time eating and standing but more time ruminating and lying than MR-fed calves. Calves WM-fed had a lower likelihood of having elevated general appearance (score ≥2; hazard ratio = 2.79), diarrhea (score ≥3; hazard ratio = 1.35), and pneumonia (hazard ratio = 4.77). Calves WM-fed experienced shorter days with elevated general appearance, diarrhea, and pneumonia. Overall, feeding WM led to increased starter feed intake by boosting the eating rate and meal size, promoting greater growth than MR. Additionally, compared with MR, WM feeding increased time spent ruminating and lying and reduced susceptibility to diarrhea and pneumonia.

Characteristics of winter durum wheat varieties according to gluten-protein complex of grain

The high demands to the quality of Triticum durum grain place by modern pasta processing plants dictate the need to use additional methods and approaches to estimating breeding material and selecting high-quality genotypes. The purpose of the current study was to identify sources of valuable traits of winter durum wheat for targeted inclusion in breeding programs to develop varieties with strong gluten. Field trials were conducted in the laboratory for breeding and seed production of winter durum wheat of the FSBSI “ARC “Donskoy” in 2022–2024. Laboratory study was conducted in the laboratory of biochemical and technological estimation in accordance with the methods and GOSTs. The material for the study was a set of the varieties of the inter-station variety testing (n = 36). The variety ‘Kristella’ was used as a standard. As a result of the study, there were identified the varieties as the sources of high protein and gluten percentage. There were also identified the varieties with high gluten quality according to SDS sedimentation, IDC, and gluten index. There was found that the gluten index limited the gluten quality. There were identified the varieties ‘Diona’ and ‘Gavan’ with strong gluten. There have been presented the results of the correlation between grain quality traits. There have been established the most accessible informatively significant traits such as protein percentage, gluten quantity and quality (IDC), SDS-sedimentation, gluten index, which have a decisive effect on gluten strength and can be used as breeding criteria in the breeding process, including at early stages.

Pendampingan Diversifikasi Olahan Ikan Beong (Hemibagrus nemurus) Kaleng Kuliner Khas Borobudur dengan Metode Pasteurisasi pada UMKM sebagai Upaya Peningkatan Ekonomi Berbasis Gastronomy Tourism

Magelang Regency, a cultural and heritage-based tourist destination, holds significant potential for developing Gastronomy Tourism. One notable product is beong fish, internationally refered as asian redtail fish. Beong fish (Hemibagrus nemurus), a culinary specialty of the Progo River. However, several challenges hinder its development, including unmet tourist demand for beong fish as a Borobudur souvenir due to short shelf life, lack of partner skills in diversifying products into canned beong fish, and reliance on traditional marketing systems. The mentoring program aims to address these issues through training in pasteurization and halal certification. Results from pre and post-tests indicate an increase in partners' knowledge. The average pre-test score for pasteurization training was 5.8 ± 3.966, rising to 10.1 ± 3.107 in the post-test. Similarly, for halal certification, the pre-test average was 8 ± 4.546, improving to 11.6 ± 2.757 post-test. Statistical analysis revealed significant differences (P<0.05), with a value of 0.002, in partners' knowledge before and after training. In conclusion, the training and mentoring program successfully enhanced partners' knowledge of the pasteurization process and halal certification, supporting the diversification and development of canned Mangut Beong as a potential Borobudur souvenir.

Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production

Pasta is a staple food in many parts of the world. A bright yellow colour of pasta is preferred by consumers. However, the colour is easily degraded during pasta processing. In a sourdough used for pasta production, we identified the pigmented Fructilactobacillus spp. FUA 3913, which represents a novel species that remains to be described ,and carries genes for the carotenoid-producing enzymes CrtM and CrtN in its genome. HPLC and spectral analysis identified the carotenoid as 4,4′-diaponeurosporene which is also produced by other lactobacilli expressing CrtM and CrtN. The topology of the CrtM/N trees does not match the phylogeny of the organisms, indicating that the enzymes were acquired by horizontal gene transfer. Pigmentation is frequent in insect-associated lactobacilli and lactobacilli that are part of the phyllosphere. Pigmented heterofermentative lactobacilli may enhance the yellow colour of durum semolina pasta by two mechanisms, first, by producing carotenoids and second, by preventing lipoxygenase-mediated degradation of durum carotenoids during dough mixing and extrusion. The comparison of the influence of fermentation with the non-pigmented, homofermentative Lactiplantibacillus plantarum, the non-pigmented heterofermentative Fructilactobacillus sanfranciscensis and the pigmented, heterofermentative Fructilactobacillus spp. FUA3913 indicated that inhibition of lipid oxidation is more relevant for the colour of pasta. In summary, our study provides novel insights into the evolution of C30 carotenoid and ecology of lactobacilli, and documents the use of pigmented lactobacilli to enhance the yellow colour of fermented foods.

Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process

VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life. Optimal processing conditions were achieved with homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, maintaining a microbial count below 102 CFU/mL to meet health standards. Bioactive compounds were effectively preserved, with total flavonoid content at 47.19 ± 5.30 mgQE/mL, total phenolic content at 177.12 ± 0.39 mg GAE/mL, and antioxidant activities of DPPH and ABTS at 90.87 ± 1.12 mg AAE/mL and 50.42 ± 2.05 mg AAE/mL, respectively. The final product exhibited a viscosity of 4.00 ± 0.06 cP and color values of L*: 68.21 ± 0.06, a*: 3.08 ± 0.06, b*: −2.96 ± 0.15, and ΔE: 3.21 ± 0.06. These results offer an optimized process for producing a high-quality, nutritious beverage from VD20 broken rice, enhancing its economic potential and product diversity.

Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments

As a rich source of bioactive components, bovine colostrum (BC)1 can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.

The Influence of Temperature on the Antioxidants of Aronia mitschurinii Fruit Juice and Drinks.

Aronia mitschurinii is a cultivated species originating from crossbreeding the wild species Aronia melanocarpa, also known as the black chokeberry, and European mountain ash Sorbus aucuparia. The aronia fruit is dark purple, which can be attributed to the high content of anthocyanins, other flavonoids, and polyphenols. Aronia's reputation as a superberry entices small farms to use it as a prospective specialty crop. The fruit's high antioxidant content is a likely ingredient in several new products, such as jellies, jams, vitamin supplements, and beverages. Food applications of any fruit require high-temperature pasteurization as a major step in fruit processing. Many also require cooking. However, there are some major effects higher temperatures may have on antioxidants, such as isomerization and decomposition, both of which result in a loss of bioavailability of these key compounds. Here, we present a detailed investigation of the effect of temperature and time on the antioxidant content of Aronia mitschurinii juice and power aid drink. UV/vis methods were used to determine the total concentrations of anthocyanins, flavonoids, polyphenols, and tannins and to determine the optimal pasteurization and/or thermal processing conditions that would prevent significant loss in the antioxidant content in aronia products.

Heat-Resistant Moulds in Fruits and Fruit-Containing Products

Heat-Resistant Moulds (HRM) are defined as microorganisms that can survive thermal processes applied to foods due to their ascospores and can develop during storage. The most significant feature that makes these moulds important in the food industry is their ability to reactivate during thermal processes like pasteurisation, thermisation, and other processes involving low oxygen and high pressure, as well as being present in the sexual phase. The most common HRMs include Byssochlamys spp., Neosartorya (Aspergillus) spp., Talaromyces spp., Eupenicillium spp., Hamigera spp., and Thermoascus spp. The primary source of HRMs is soil and fruits that come into contact with the soil. Especially strawberries, raspberries, grapes, apples, blueberries, and blackberries are among the most frequently studied products in the literature. In addition, HRMs have been isolated from and identified in various processed products such as fruit juices, baby food, puree-jams, marmalades, dairy products, and olives using different methods. Enzymes and mycotoxins synthesized by HRMs not only spoil food, causing economic losses, but also pose a hidden risk to public health. Therefore, the quality of raw materials, storage conditions, food hygiene practices, proper temperature pasteurisation, and the use of preservatives gain importance. This review aims to provide an additional perspective to the literature on the nomenclature of HRMs, their heat resistance, commonly found species in foods, metabolites produced by HRMs, and detection and prevention methods.

Impact of maternal health and stress on steroid hormone profiles in human milk: Implications for infant development

Steroid hormones are biologically active factors in human milk (HM) that influence the physical and mental development of infants. Critically, maternal psychosocial stress has been associated with changes in HM steroid composition. This work aimed to characterize the steroid hormone profile of HM and pasteurized donor human milk (DHM) and assess the interplay between maternal physical and psychosocial status, the HM steroid profile, and infant outcomes. A targeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed to quantify sixteen steroid hormones in HM samples. HM samples from mothers of term infants (N = 42) and preterm infants (N = 35) were collected at (i) recovery of birth weight or achievement of complete enteral nutrition, respectively, and (ii) 6 months later as well as DHM samples (N = 19) from 11 donors. The physical and psychosocial status of mothers and infant neurodevelopment and temperament were assessed through structured interviews and validated questionnaires. Fourteen steroids were detected in HM/DHM samples, with cortisol, 20β-dihydrocortisol, dehydroepiandrosterone, pregnenolone, and cortisone being present in > 48% of samples. Pregnenolone, 17α-OH-progesterone, and dehydroepiandrosterone are reported for the first time in HM. Whereas milk cortisol levels were not directly related to maternal physical and psychosocial status nor with infant development, cortisone, and pregnenolone correlated positively with maternal weight gain during pregnancy and were associated with maternal well-being and infant growth. The pasteurization process may have a detrimental effect on the steroid hormone levels in HM, which might influence the development of receptors.

Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes

The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates.

Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta

This study investigates the processability, culinary and rheological properties, biochemical composition and in-vitro starch digestibility of new gluten-free pasta formulated with whole cowpea flour alone or combined with teff and/or amaranth leaf flour(s). These pasta are compared with three wheat-based pasta with fiber content increasing from 4% to 16% g/100g, 16% g/100g being the average fiber content of cowpea-based pasta. The pasta were processed using low temperature extrusion and drying. The antioxidant properties of amaranth leaf flour facilitated extrusion by limiting excessive aggregation of the dough during hydration/mixing that is attributed to lipoxygenase activity of cowpea flour. The optimal cooking time and cooking losses of cowpea-based pasta were similar to wheat-based pasta with comparable fiber content, highlighting fiber as a key factor influencing culinary properties. Adding teff to cowpea-based pasta reduced cooking losses and firmness. Although some micronutrients were lost during pasta processing and cooking, the consumption of a cooked portion of 100 g of dry cowpea-based pasta still covered FAO nutritional recommendations for protein, fiber, iron, zinc, and vitamin B9 targeting adult women. Adding amaranth leaves helped meet recommended beta-carotene levels. The in vitro slowly digestible starch content of cowpea-based pasta is similar to or higher than that of wheat-based pasta.

Modeling of Bacillus cereus evolution in pasteurized cow milk locally distributed at point of sale: a case of three companies in Tlemcen region, Algeria

Bacillus cereus is among the most hazardous bacteria that could reduce the shelf life of pasteurized milk and could threaten consumers’ health. These bacteria groups are known for their heat resistance and their ability to produce two types of toxins, diarrheic and emetic. This study aimed to enumerate the B. cereus in raw cow’s milk collected from three companies in the Tlemcen region, then modeled, based on a probabilistic approach, their evolution throughout the process, split into six steps, until the point of sale. At first, the analysis of 242 samples on MYP medium, shows a high prevalence between 92% and 98% of B. cereus with variable concentrations among the three companies. Throughout the storage of milk at refrigeration temperatures (2°C, 4°C and 5°C), no growth of B. cereus was estimated. Otherwise, the pasteurization process reduces the contamination level depending on pasteurization temperature as for company A, the mean concentration decreases from 1.53 log CFU/mL to 1.07 log CFU/mL. In this study, the distribution step at ambient temperature changes significantly the B. cereus concentration to reach a critical concentration during July and August. In conclusion, the quality of raw cow milk must be controlled before reception on the farm and the cold chain must be maintained throughout all process points until consumption.

Radio frequency plus heat for in-shell egg pasteurization

Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of Salmonella spp. inside the egg. This research studied the inactivation of S. typhimurium in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with S. typhimurium (105 CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (p < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality. Industry relevanceMost in-shell eggs are sold unpasteurized worldwide with the potential risk of Salmonella spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates Salmonella cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.

Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk

Highly pathogenic avian influenza (HPAI) clade 2.3.4.4b H5Nx viruses continue to cause episodic incursions and have been detected in more than 12 taxonomic orders encompassing more than 80 avian species, terrestrial and marine mammals, including lactating dairy cows. HPAI H5N1 spillover to dairy cattle creates a new interface for human exposure and raises food safety concerns. The presence of H5N1 genetic material in one out of five retail pasteurized milk samples in the USA has prompted the evaluation of the pasteurization processes for the inactivation of influenza viruses. Our study examined whether pasteurization could effectively inactivate HPAI H5N1 spiked into raw whole milk. First, we heated 1 mL of non-homogenized cow milk samples to attain an internal temperature of 63°C or 72°C and spiked with 6.3 log10 EID50 of clade 2.3.4.4b H5N1 virus. Complete inactivation was achieved after incubation of the H5N1 spiked raw milk at 63°C for 30 min. In addition, viral inactivation was observed in seven of eight experimental replicates when treated at 72°C for 15s. In one of the replicates, a 4.44 log10 virus reduction was achieved, which is about 1 log higher than the average viral quantities detected in bulk milk in affected areas. Therefore, we conclude that pasteurization of milk is an effective strategy for mitigation of the risk of human exposure to milk contaminated with H5N1 virus.

Comparison of acidified and conventional low acid thermal processing of white mushroom in glass jars as influenced by reciprocating agitation

The objective of this study was to evaluate the quality advantage that can be gained by combining acidified low-acid food thermal processing (ALTP) (pH < 4.6) and reciprocating agitation thermal processing (RATP) of mushroom. Mushroom was selected as a low acid food which is conventionally subjected to low-acid food conventional thermal processing (LACP) (pH > 4.6). Glass jars were used as containers. LACP was established to target a commercial sterilization process (Fo value of 5.0 min at 121.1 °C), while ALTP was established to get an equivalent pasteurization process (Fo value of 10.0 min at 90 °C). Heat penetration data was obtained to establish the above targeted processes and to assess the influence of processing conditions on the heating rate index and heating lag factor. Once processed, the associated quality parameters were evaluated and compared. Process variables included three processing temperatures (115, 120, 125 °C for LACP and 90, 95 and 100 °C for ALTP) and three RATP conditions (0, 1.0 and 2.0 Hz agitation). The results revealed higher rates of heat penetration and lower processing times for both LACP and ALTP processes as the reciprocation frequency increased. Quality retention advantages were realized as the process temperature was increased in each case. The best advantage was delivered with ALTP. Although the rate of heat transfer was the highest at 2.0 Hz, the best quality was observed at a moderate agitation frequency (1.0 Hz) as product texture breakdown was avoided. This is the first study that combined ALTP and RATP and compared them with LACP.

Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor.

The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energy

Radio frequency (RF) heating has been utilized to investigate sterilization techniques, but the mechanism of sterilization via RF heating, particularly on Bacillus cereus (B. cereus), has not been thoroughly examined. In this paper, sterilization processes and potential bactericidal mechanisms of B. cereus using RF were investigated. The best heating and sterilization efficiency was achieved at (Electrode gap 130 mm, conductivity of bacterial suspension 0.1 S/m, volume of bacterial suspension 40 mL). Heating a suspension of B. cereus to 90 °C in 80 s using RF reduced the number of viable bacteria by 4.87 logarithms. At the cellular level, there was a significant leakage of nucleic acids and proteins from the bacterial cells. Additionally, the integrity of the cell membrane was severely damaged, with a decrease in ATP concentration of 2.08 mM, Na, K-ATPase activity to 10.7 (U/109 cells), and Ca, Mg-ATPase activity to 11.6 (U/109 cells). At the molecular level, transcriptomics analysis showed that RF heating of B. cereus to 65 °C produced 650 more differentially expressed genes (DEGs) compared with RF heating to 45 °C. The GO annotation analysis indicated that the majority of differentially expressed genes (DEGs) were predominantly associated with cellular components. KEGG metabolic analysis showed enrichment in microbial metabolism in diverse environments, etc. This study investigated the potential bactericidal mechanism of B. cereus using RF, and provided some theoretical basis for the research of the sterilization of B. cereus.