Thermal Pasteurization Research Articles

Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.

Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.

Influence of matrix pH on batch thermal pasteurization of sweet lime juice: Global kinetic models for Saccharomyces cerevisiae and polyphenol oxidase inactivation and degradation of vitamin C

AbstractA set of experiments were conducted to screen the most thermo‐resistant microorganism and spoilage enzyme in sweet lime juice. Furthermore, the impact of matrix pH on the batch thermal treatment (75–95°C/0–10 min) intensities on Saccharomyces cerevisiae survival, PPO inactivation, and vitamin C retention in the sweet lime juice was evaluated. The influence of cumulative come‐up time (tCUT) and cooling time (tCOOL) was separated from the isothermal holding period (tHOLD). All three responses fitted best to the first‐order kinetics. The rate constants (k) ranged between 0.0053 and 0.471 s−1 (for S. cerevisiae), 0.00114 and 0.00731 s−1 (for PPO), and 0.000017 and 0.000142 s−1 (for vitamin C). The microbial and enzyme inactivation rate increased at a low pH level for a certain temperature, whereas, for vitamin C, an opposite trend was prominent through marginal. A new global kinetic model for k as a function of matrix pH and the temperature was developed in which the sensitivity of k to pH change was introduced as SpH. The optimized thermally pasteurized juice (95°C/298 s of holding time) at pH 3.5 showed >5 log cycle reduction in S. cerevisiae count (t5D, s) and 99% inactivation in PPO activity (t99, s) while retaining 57% vitamin C and 39% loss in total phenolics. The optimally treated pasteurized sample at pH 3.5 was examined for phenolic profiling, microbial cell morphology, and enzyme conformational change. The thermally pasteurized sample had a sensory acceptance of 6.9 out of 9 scales.Practical applicationsThe present study developed a systematic study for designing a thermal pasteurization condition for sweet lime juice. First, the most thermo‐resistant microorganism and spoilage enzymes in sweet lime juice were screened out based on the sensitivity index. Further, a global kinetic model was developed for the most resistant microorganisms, resistant enzymes, and vitamin C. This model can describe the impact of matrix pH and temperature on the treatment time to achieve microbial safety and enzymatic stability. Pasteurization time was estimated for each combination of pH and temperature. Assessing the impact of pH levels in the matrix on the effectiveness of thermal pasteurization would assist the industry in determining optimal harvesting conditions for fruit with the desired pH.

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.

Non-thermal pasteurization of milk by an innovative energy-saving moderate electrical field equipped with elongated electrodes and process optimization

Environmental concerns and consumer demand necessitate alternative pasteurization techniques that sustainably produce safe and high-quality milk. To this end, a new non-thermal (<42 °C) moderate electric field (MEF) system was developed with elongated electrodes and a reduced electrode gap. Response surface methodology optimized technical and thermo-physical attributes, including viscosity, density, freezing point, solid non-fat (SNF), temperature, power usage, and specific energy consumption (SEC), by altering electrical field intensities (EFI) and mass flow rates (ṁ) from 25 to 30 V/cm and from 0.017 to 0.033 kg/s, respectively. The results were then compared with the conventional thermal pasteurization (CP, 63 °C for 30 min). Besides, process cost analysis in terms of electricity consumption was performed to identify cost reduction opportunity for the industry, and milk samples were analyzed by scanning electron microscopy to elaborate on the mechanisms involved. MEF optimal processing conditions were 29.8 V/cm EFI and 0.018 kg/s ṁ, which reduced 98.58% of energy consumption, 98.51% of SEC, and 99.09% of processing time in comparison with CP. Also, MEF possessed higher productivity than CP. D-value for total count bacteria (TCB) in MEF was significantly lower than CP (0.06 vs. 14.80 min), and MEF and CP reduced TCB by 99% and 88.61%, respectively. Compared with the previously reported MEF milk pasteurizer, the MEF system developed in this study saved energy, cost, and time by 99.2%, 99.0%, and 78.4%; therefore, this emerging technology could further contribute to sustainable manufacturing of foods.

Thermosonication an Alternative to Thermal Pasteurization for Nagpur Mandarin Juice

Nagpur mandarin is well known globally for its excellent nutritional benefits and flavour. These all characteristics get affected due to a lack of knowledge &amp; processing techniques. Thermal pasteurization is a processing technique mostly used for juice processing before storage. Thermal pasteurization treatment leads to a loss in various physicochemical qualities of juice viz. ascorbic acid content, and carotenoid content. Thermal pasteurization treatment also leads to an increase in limonin content and the browning value of the juice. Therefore, an experiment was carried out to check the effect fascorbic acid and carotenoid content using the ultrasound combined with higher temperatures known as ensthermosensation on Nagpur mandarin (Citrus reticulata Blanco) juice as compared. Treatments were also used to observe its effect on limonin, browning, total soluble solids, pH &amp; acidity as compared to thermal pasteurization. Juice samples were thermosonicated at temperatures of 50 ℃, 55 ℃, 60 ℃, and 63 ℃ for 25, 20, 15 and 10 min respectively at a constant frequency of 40 kHz. Juice samples were also thermally pasteurized at 65 ℃, 75 ℃, 85 ℃, and 95 ℃ for 80, 60, 40, and 20 sec. Samples were analyzed after treatment. Thermosonication treatments showed better ascorbic acid content and carotenoid content in comparison to thermally pasteurized juice samples. Limonin value and browning value were also less in thermosonicated juice samples. Both treatments do not have any significant effect on Physicochemical characteristics like TSS, pH &amp; acidity. fromThe result indicated that ensthermosensation treatments performed better than thermal pasteurization treatments and can be used as an alternative technique for Nagpur mandarin juice processing.

Impact of Thermo-sonication on Pectin Methylesterase (PME) Inactivation &amp; Cloud Stability of Nagpur Mandarin Juice

Nagpur mandarin is well known globally for its excellent nutritional benefits and flavour. These all characteristics get affected during storage due to a lack of knowledge &amp; processing techniques. One of the most important parameters which decide the quality of fruit juice during storage is cloud stability, which gets affected during storage due to the action of an enzyme named pectin methylesterase. Pectin methylesterase enzyme (PME) is a heat-resistant enzyme that impacts the juice quality by decreasing the cloud stability. Thermosonication is a technique to reduce the PME activity in juice by utilizing the principle of heat and ultrasound. Therefore, an experiment was carried out to inactivate the PME utilizing the ultrasound combined with higher temperature known as thermosensation on Nagpur mandarin (Citrus reticulata Blanco) juice. This study was initiated to calculate the effect of thermosensation treatment on the pectin methylesterase enzyme (PME) activity along with the effect of thermosensation on cloud stability in comparison with various thermal pasteurization treatments. Juice samples were thermosonicated at temperatures of 50 ℃, 55 ℃, 60 ℃, and 63 ℃ for 25, 20, 15 and 10 min respectively at a constant frequency of 40 kHz. Juice samples were also thermally pasteurized at 65 ℃, 75 ℃, 85 ℃, and 95 ℃ for 80, 60, 40, and 20 sec. Samples were analyzed after treatment at 0 days and 7 days of refrigerated storage at 4 ℃. Result indicated that thermosensation at 63 ℃ for 10 min at 40 kHz frequency showed much reduced PME activity with inactivation of 72.56% over control whereas thermal pasteurization at 95 ℃ showed inactivation of 69.31%. The same treatment also showed maximum cloud activity as compared to control and thermally pasteurized juice samples. Hence thermosensation can be used as an alternative processing technique for the inactivation of PME and cloud stability.

Effect of Thermosonication on Total Soluble Solid, pH and Titrable Acidity of Nagpur Mandarin Juice

Nagpur mandarin is well known globally for its excellent nutritional benefits and flavor. Various physicochemical characteristics get affected during storage due to lack of knowledge &amp; processing techniques. One of the most parameters which decide the quality and taste of fruit juice during storage is total soluble solid, pH &amp; titrable acidity. These parameters get affected during storage and shows a decreasing value for total soluble solid, pH &amp; titrable acidity. Therefore, an experiment was carried out to understand the effect of thermosonication and thermal pasteurization on total soluble solid, pH and titrable acidity of Nagpur mandarin (Citrus reticulata Blanco) juice. Samples were analyzed after treatment at 0 day and 7 days of refrigerated storage at 4 ℃. Result indicated that thermosonication and thermal pasteurization treatments on total soluble solid, pH and titrable acidity showed non-significant effect. However, heat pasteurization was found to be superior over thermosonication. Heat pasteurization at 95℃ for 20 seconds recorded better performance in total soluble solid, pH &amp; acidity compared to other treatment.

Cinética de degradación del ácido ascórbico en néctar de durazno durante el tratamiento térmico

Ascorbic acid is a beneficial component for health, but it is degraded during the thermal pasteurization of food products. The aim of this research was to determine the influence of temperature on the thermal degradation of ascorbic acid in peach nectar at 75, 85 and 95 °C, evaluating this effect at 0, 30, 60, 90 and 120 minutes. The degradation of ascorbic acid follows a first order reaction model with rate constants that vary between 5.5 to 10.9 x 10-3 min-1. D-Values ranged from 211.28 to 418.73 min, while Z value was 69.4 oC. The values of the free energy of inactivation ranged between 112.63 and 117.17 kJ.mol-1, while for the activation enthalpy the values varied between 25.37 and 25.54 kJ.mol-1 and the range for the activation entropy was from -249.36 to -250.15 J.mol-1.K-1.It can be concluding that the reaction is endothermic and does not occur spontaneously. The knowledge of these values is important not only to explain the loss of ascorbic acid, but also to design and optimize thermal processes aimed at preserving the nutritional quality of peach nectar.

Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage.

This study evaluated the efficiency of UV radiation doses (4.68-149.76 J/cm2) and nisin (50-200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage.

Application of different orifices for hydrodynamic cavitational effects on deactivation of Escherichia coli and Staphylococcus aureus in milk

Thermal processing reduces the nutritional value and flavour of milk due to the application of heat, although it has the benefits for safety and shelf life by eliminating microbes. Also, the growing preference of consumers for natural and minimally processed foods has led to an increase in the use of nonthermal milk processing techniques. Hydrodynamic processing (HC) is one such recent, inventive, scalable, and economically favourable nonthermal technique. Thus, the influence of hydrodynamic cavitation on the deactivation of Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria was investigated using four different orifice plates: ORFP 1 (Ø=4 mm); ORFP 2 (Ø=3 mm); ORFP 3 (Ø=2.27, 3 holes), and ORFP 4 (Ø=2 mm, 5 holes). Milk with cell inoculum was treated at three different pressures (3, 5 and 7 bar) and six different treatment time (5, 10, 15, 20, 30 and 40 min). Multi-hole orifices with higher α-value (plate parameter) were more effective in deactivation of microbial population in comparison to single hole orifices. Multi-hole orifice (ORFP 4) had the highest reduction of microbial cells, with 3.5 and 2.83 Log reduction for E. coli and S. aureus, respectively followed by ORFP 3, ORFP 2, and ORFP 1. Cavitation number in the range of 0.21–0.66 resulted in significant reduction of E. coli and S. aureus. From this study, it can be said that both flow geometry (α, β and flow area) of orifice plates and flow characteristics (flow rate and cavitation number) of the hydrodynamic cavitation system had an impact on the reduction of bacteria. Thus, hydrodynamic cavitation with different configuration of orifice plates can offer a potential option for thermal pasteurization.

Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products

For process development using an industrial Microwave Assisted Thermal Pasteurization System (MAPS), it is desirable to have effective tools that allow accurate prediction of heating rates in pre-packaged foods. This research aimed to develop engineering charts that illustrate the relationships among the dielectric properties of foods, preheating temperature, product thickness and heating rate for microwave heating in MAPS. We selected three different foods, namely mashed potatoes, peas, and rice, in this study. Three complementary G-T (Gezahegn-Tang) charts were developed using MATLAB software by applying Maxwell's and heat transfer equations with measured physical properties of the selected foods. Experiments were conducted with mashed potato samples using a pilot-scale MAPS unit to validate the charts. The temperature profiles measured at the cold spots of the food samples in the microwave heating section of MAPS were positively correlated with predicted temperatures from the chart (R2 > 0.96); more than 95% of the standardized residuals were in the range of −2 to 2 °C. The charts are able to estimate microwave heating rate at the cold spots in food packages based on food dielectric properties and package thickness. They can also be used to help select an optimal preheating temperature for the maximum heating rate. This research demonstrated the possibility of using validated G-T charts to assist food companies in developing pasteurization schedules based on MAPS for the commercial production of different packaged ready-to-eat (RTE) meals.

Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg.

As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP-US-TP, 160 MPa/5 min-50% amplitude/1 min-60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7-12%), which was accompanied by a viscosity increment (41-59%), whereas the US-only and MP-US-TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35-63%, with the MP-US-TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP-US-TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP-US-TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP-US-TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.

Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization

This study investigated the feasibility of egg and whey proteins (WPI-EGG) mixture in developing heat-stable O/W emulsions at high concentrations of proteins (10%). Different pHs of 3, 4, 5, 6, and 7 were applied to fabricate heat-stable protein particles. The composite microparticles of WPI-EGG were prepared by heating at 95 °C for 10 min, followed by homogenization under sonication. Moderate pHs of 4–6 were appropriate for aggregate formation and particles whose size varies from 215 to 1333 nm. According to the results, particles generated at pH 5 and 6 showed the viscosity less than 1000 cp due to spherical morphology contrast to the mix of linear and spherical particles fabricated at pH 4 exhibiting viscosity higher than 2000 cp. The particles were characterized with hydrogen bonds and hydrophobic interactions. The lowest surface hydrophobicity was observed for particles prepared at pH 5. Although the greatest denaturation enthalpy and temperature were observed for particles of pH 6, those obtained at pH 5 were capable to form heat-stable emulsions with appropriate viscosity following thermal pasteurization. The increase of disordered random coil structures in the particles (pH 6) was found as main reason of the increased thermal stability at pH 6.

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage.

High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food.

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice.

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties

As a possible alternative to commercial thermal pasteurization11Thermal pasteurization (TP) (TP, 60 ºC/3.5 min) of liquid whole egg22Liquid whole egg (LWE) (LWE), a pasteurization based on the application of pressure pre-treatments (50 – 250 MPa/5 min) before a shorter TP (60 ºC/1.75 min) was investigated. These combined treatments inactivated 3.35 to at least 6.09 log10 cycles of S. Senftenberg 775/W, achieving comparable to greater inactivation as commercial TP (at pressures ≥ 200 MPa).The treated samples presented lower soluble protein and emulsifying activity than non-treated LWE, yet higher viscosity and improved foaming capacity. In contrast to commercial TP, the LWE treated by moderate pressure33Moderate pressure (MP) (MP) before a shorter TP (MP-TP) showed higher soluble protein (7%) and viscosity (49%), better emulsifying properties (27 – 67%), and lower total carotenoids content (9%). Concerning sensory analysis, egg tarts prepared with non-treated and treated LWE obtained similar sensory acceptability.Therefore, the heat sensitization effect induced by pressure pre-treatments on the S. Senftenberg 775/W population allows the reduction of TP time, a lethality effect equivalent to commercial TP and similar or improved functionality, being a very promising alternative to produce safe and better functional quality LWE.

Exodia phenomenon of foodborne Mycophages cocktails against chimeric strains of Candida albicans recovered from dairy chain ecosystems in Baghdad

Influential, organized groups with natural antimicrobial and anti-biofilm broad-spectrum power exist within the food chain, like a hidden dormant mimic hygienic bio life nanobodies that can terminate multiple opportunistic disease entities owing multi-stress resistant forbidden recalcitrant power, such as Candida albicans. These wonderful dynamic forces created by ALLAH Almighty are the Mycophages or fungi-eating state of fungi foodborne phages, and this project was redirected to be a dare to leap from us towards the future. Multi-stress resistant C. albicans that are resistant to different antifungal agents with their genetic tolerance plasticity to thermal pasteurization decontamination module as well as to ultraviolet irradiation hurdle strategy recovered from raw milk (mastitis), yogurt and soft cheese with versatile phenotypes resident in topic sectors of Abu-Ghraib, Al-Fudhaliyah and Al-Sadrya in Baghdad. From the other side of trueness, we discover an abnormal deviated activity of bacteriophages cocktails that behave with broad-spectrum functions against Methicillin-resistant Staphylococcus aureus (MRSA) and Vancomycin-resistant Streptococci (VRE) as lytic bactericidal and versus multi stress resistant C. albicans as redirected terminator lytic Mycophages thus objected to be a new nano-built hygienic phenomenon entity (Exodia). Keywords: Exodia, Lytic Mycophages, Multi stress-resistant Candida albicans, dairy chain ecosystems

Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions

Conversion of major ginsenosides into minor ginsenosides improves its pharmacological effects. This study managed to convert major ginsenosides into minor ginsenoside Rg3 and compound K (CK) by optimizing acidolysis conditions (pH, incubation temperatures and time) and evaluated the effects of the whey protein isolate (WPI)/Tween 80 ratio on the physicochemical properties of ginsenoside nanoemulsions. The optimal conditions for acidolysis are incubation at 110 °C for 3 h at a pH of 2.0, whereafter the yield of ginsenoside Rg3 and CK was 2.16 mg/g and 2.80 mg/g, respectively. For the ginsenoside nanoemulsions with 0.5% WPI as emulsifier, as Tween 80 increased from 0.1% to 0.5%, the mean droplet diameter gradually decreased from ∼740 nm to ∼310 nm. Accordingly, the encapsulation efficiency of Rg3 and CK increased by 8.36% and 9.03%, respectively, and the centrifugal stability constant increased by 49.82%. These results showed that nanoemulsion prepared with 0.5% WPI and 0.5% Tween 80 exhibited higher encapsulation efficiency and physicochemical stability. In addition, ginsenoside nanoemulsion prepared with 0.5% WPI and 0.5% Tween 80 showed great industrial applicability during freeze-thaw cycles, heat treatments and storage. Generally, the incorporation of Tween 80 as a co-emulsifier improved the encapsulation efficiency and physicochemical stability of WPI-stabilized ginsenoside nanoemulsions, which may improve its bioaccessibility, by stabilizing ginsenoside emulsions during further processing, such as during thermal pasteurization and microencapsulation.

Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature.

This study tested hyperbaric storage (25-150 MPa, for 30 days) at room-temperature (HS/RT, 18-23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.