Vegetable Cells Research Articles

Effect of static magnetic field assisted freezing on the product quality of Korla fragrant pear

AbstractFreezing is a good method of preserving the sensory and nutritional quality of fresh fruits and vegetables. However, big ice crystals always form in a common freezing process which causes mechanical damage to the fruit and vegetable cells and results in low‐quality products. The external magnetic field can interfere with the state of the internal water, thus changing the ice crystal formation process accordingly. It was suggested that suitable magnetic field treatments can affect the biological characteristics of fruits and vegetables and improve the quality of the frozen products. In this experiment, Korla fragrant pear was freezing processed at the different static magnetic field (SMF) strengths (0, 2, 4, 6, 8, and 10 mT), and the pear quality was evaluated by juice loss, color, texture, total soluble solid content and total acid content, water state, and distribution. The results showed that the utilization of SMF in freezing reduced the loss of juice and soluble solids, and maintained the titratable acidity. However, SMFs performed poorly in color and texture protection. This research suggested that magnetic field‐assisted freezing had some positive effects on the quality of frozen Korla fragrant pear, but more works need to be done to further improve the product quality.Practical applicationsThis research emphasizes the positive effect of static magnetic field treatment on improving the freezing rate and optimizing the freezing process of Korla fragrant pear, which also provides a new idea and practical reference for the potential application of static magnetic field in freezing preservation of fruits and vegetables.

A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies

The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.

Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores.

Paraclostridium bifermentans is responsible for spoilage properties in vacuum-packaged meat. Ordinary heat treatment techniques are ineffective to control the extremely heat-resistant spores of P. bifermentans. Therefore, finding a new strategy to prevent the contamination of P. bifermentans spores in vacuum-packaged meat is challenging. In this study, P. bifermentans was isolated from the vacuum-packaged chicken, and the inhibitory effects of licorice extract on the germination and outgrowth of P. bifermentans spores, as well as the key bioactive components in the licorice extract involved in inhibiting spore activity, were investigated. The spores induced by combination-nutrient-germinant (150 mmol/L L-alanine and 20 mmol/L inosine, co-AI) did not germinate when the concentration of licorice extract was ≥ 3.13 mg/ml. The germination of P. bifermentans spores induced by non-nutrient-germinant (8 mmol/L dipicolinic acid, DPA) was completely prevented by licorice extract at least 1.56 mg/ml. While the outgrowth of P. bifermentans spores was inhibited at a concentration of 0.39 mg/ml. Licorice extract did not seem to damage the non-germinated spores but blocked the germinant sensing. Licorice extract prevented the outgrowing spores from becoming vegetable cells by disrupting the inner membrane. Furthermore, the results obtained from LC-MS data analysis exhibited 15 key bioactive compounds in licorice extract, such as glycyrrhizic acid, liquiritin, etc. Among them, glycyrrhizic acid and liquiritin apioside exerted efficient inhibitory properties on the germination and outgrowth of P. bifermentans spores. This present study demonstrated that licorice extract can be used as a promising inhibitor of spores and provides a new method to control the residual P. bifermentans spores in meat products. Meanwhile, this study exhibits a baseline for the better understanding of the potential application of licorice extracts to control the P. bifermentans spores in meat products.

Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery

The study of the table olive biofilms is usually achieved using a stomacher which causes the physical rupture of pitted olives in an osmotic media but does not differentiate between those on the surface and inside the fruits. Besides, the high amount of eukaryotic DNA released from the vegetable cells makes the further molecular study of the detached microbiota complex. This work applies Response Surface Methodology, based on a D-optimal experimental design and glass beads, to recover lactic acid bacteria (LAB) and yeasts from the biofilm of fermented olives without crushing the flesh. The RSM showed that the best simultaneous results were obtained by shelling the olives, at 8 °C, with glass beads (6 mm diameter) in a 0.16 (w/w) bead/olive ratio for 15 min at 330–400 rpm. Its application recovered lower LAB (possibly because of excluding those in the flesh), but similar yeast counts to the stomacher. The metataxonomic analysis of total DNA from biofilms showed that the glass bead-based protocol reduced the chloroplast sequences and improved the genera assignation for bacteria (16S) and yeast (ITS). The new non-destructive procedure enhances biofilm studies and may allow validating table olives as a carrier of probiotic microorganisms.

Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study

Water is the most abundant component in fresh fruit and vegetables and its distribution and hydrogen bonding state in cells has a significant influence on food processing. In the current study, an improved method based on our earlier studies was developed to directly visualize the spatial distribution of content and hydrogen bonding state of water in apple and potato cells for the first time and the difference in water distribution in these cells was compared. Additionally, based on the distribution images of content and hydrogen bonding state of water in different regions in apple and potato tissues, the total water and free water contents, and the hydrogen bonding state of free water were quantified and compared with those obtained by nuclear magnetic resonance and Marinchik methods, demonstrating that the method could be successfully used for quantifying the content and hydrogen bonding state of water in fruit and vegetable cells.

Kinetic Modeling of Essential Oil Extraction by Hydrodistillation of Xylopia aethiopica (Dunal) A. Rich Fruits from Congo-Brazzaville

The extraction kinetics of the essential oil of Xylopia aethiopica (Dunal) A. Rich by hydrodistillation was studied for modeling its process and optimizing its yield. The oils obtained, analyzed by GC/MS, consists mainly of pinenes, sabinene, myrenal, terpinene-4-ol, limonene. Experimental data were fitted into first and second order kinetics for a 2-steps extraction, washing and diffusion, of the phenomenological model, according to the hypothesis used. The essential oil which moves inner vegetable cells by diffusion and is extracted at the surface of the particle by washing with an extraction solvent. When the washing step is instantaneous compared to that of diffusion, the mechanism, which is under diffusion control, admits first order. Considering both washing and diffusion steps, kinetic order became 2, in agreement with the Peleg model. The Monod and Langmuir models also fitted experimental data. All these models validated by the experimental data with determination coefficients R2> 0.96 can be used for optimizing the extraction of the essential oil of Xylopia aethiopica (Dunal) A. Rich.

Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products.

Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.

The in vitro culture of vegetable cells and tissues as alternative in the conservation of plant genetic resources

The in vitro culture of vegetable cells and tissues as alternative in the conservation of plant genetic resources

In-situ dielectric analysis on the responses of vegetable cells to freezing treatment

Abstract An in-situ dielectric measurement was implemented on garlic clove, onion, taro and Chinese yam cells undertaken slow cooling from 2.0 to -11.0 °C. The double-membrane structure of vegetable cell corresponding to cell membrane and tonoplast was identified by splitting up one overlapping β-relaxation into two independent relaxations, and a double–shell model was applied to analyze the two dielectric relaxations based on interface polarization mechanism. The dielectric relaxation time (τ) of vegetable cells were found to respond sensitively to the freezing treatment. An abrupt shift of τ demonstrated the formation of extracellular ice, and the disappearance of the lower-frequency relaxation at the ice crystallization point was attributed to the frozen damage of cell integrity.

Microbial transformation of water-insoluble substrates by two types of novel interface bioprocesses, tacky liquid-liquid interface bioreactor and non-aqueous sporular bioconversion system.

Although microbial transformation has been expected as a substitution technology for organic synthesis, microbial toxicity and water-insolubility of synthetic substrates prevent the practical application of the technology. For these problems, the authors have developed two types of interfacial bioprocesses, solid-liquid and liquid-liquid interface bioreactors and applied the systems to many microbial transformations. In the bioreactors, addition of substrates and accumulation of products were remarkably enhanced based on the toxicity alleviation effect on the interfaces and solubilization of substrates and/or products in an organic phase of the bioreactors. Recently, a novel tacky liquid-liquid interface bioreactor has been developed and applied to actinomycetes and yeasts. Furthermore, a novel bioconversion system with fungal spores in an organic phase has been constructed based on the combination of two facts as follows: (i) the fungal spores are never resting cells and are active ones like the vegetable cells, (ii) the fungal spores have the excellent solvent-tolerance. In this review, the tacky liquid-liquid interface bioreactor (L-L IBRtac) and the non-aqueous sporular bioconversion system with immobilized fungal spores (NASB) are mainly given outlines.

Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cells.

High hydrostatic pressure (HHP) promotes the release of bioactive compounds from their intracellular compartments making them more bioaccessible. Our aim was to propose a schematic tissue model to explain the release mechanisms of betalains and phenolic compounds in vegetable cells submitted to HHP by analyzing cell microstructure, cell morphology, cell viability and the localization of bioactive compounds in prickly pear fruits. Prickly pear slices were pressurized at 100, 350 and 600MPa at 20°C. Chlorenchyma cells (in peels) and parenchyma cells (in pulps) were analyzed by transmission electron microscopy, confocal laser scanning microscopy and optical microscopy. After pressurization, the respiration and ethylene production of processed fruits were measured every 6h (during storage at 16°C and 75% RH for 24h). In chlorenchyma cells, HHP ruptured betalain-storing vesicles in the cytoplasm and possibly increased the activity of endogenous enzymes. Contrarily, HHP released betalains from the vacuoles of parenchyma cells due to breaking of the tonoplast where they presented higher stability. In both tissues, phenolic compounds were released from cell walls with increasing pressure and enhanced by cell wall ultrastructural modifications (100MPa), rupture (350MPa) and the rearrangement of microfibrillated cellulose (600MPa). Prickly pears submitted to HHP presented advanced senescence marked by considerable ethylene increase and the gradual loss of CO2 production after 6h. Cells were viable at 100MPa by conserving intact cell membranes and after 24h their respiration rates presented no significant differences compared to controls therefore indicating the possibility of synthesis of bioactive compound as a response to abiotic stress. We have proposed a new approach for analyzing the effects of HHP and have identified the storing of betalains in vesicles located in the cytoplasm of chlorenchyma cells for the first time. This study is the first to fathom the dynamic morphological changes and release mechanisms of bioactive compounds in vegetable cells subjected to HHP.

In Situ Eco Encapsulation of Bioactive Agrochemicals within Fully Organic Nanotubes.

Agrochemical encapsulation agents used up to now are commonly based on polymeric compounds or metal particles, but the employment of other natural products such as host structures has not been tackled in detail. In the work reported here, fully organic nanotubes composed of human bile acid (lithocholic acid) have been synthesized. These nanotubes were employed to encapsulate potential disulfide herbicide mimics that have previously shown relevant inhibitory activity against weeds. The three-dimensional chemical information from scanning transmission electron microscope analytical tomography with subnanometer scale resolution convincingly demonstrates for the first time the occurrence of efficient encapsulation within a fully organic nanotube of different organic molecules with activity as herbicides. The encapsulation was achieved in a one-pot synthesis, in an aqueous environment and under in situ conditions without using any marker or coating with contrast materials, which renders the process greener than those routinely used. The nanotubes allow complete water solubilization, with an encapsulation percentage of up to 78% in all of the herbicide compounds. Furthermore, nanotubes showed a flattened arrangement due to the host-guest interaction. The synthetic approach represents a step forward in solving the key problem of the quite limited solubility of natural agrochemicals in aqueous environments. In addition, the process presents a breakthrough in the use of natural products produced by the human body as encapsulating agents, which expands possible future applications. The preliminary docking approach clarifies that the 2o01 transmembrane transport protein seems to be the prior channel of the organic nanotube in the delivery process to vegetable cells. The etiolated wheat coleoptile bioassay demonstrated that the encapsulated herbicides have improved the bioactivity of free compounds, keeping 60% of inhibition of the weed at least for every disulfide, a requisite for their fruitful application as agrochemicals.

Removal of chromium from wastewater by swine hair residues applied as a putative biofilter.

Swine production chain generates residues with potential application in environmental processes. This study aimed at the use of swine hair as a potential biofilter for hexavalent chromium (Cr(VI)) removal from wastewater of tannery industry. The hair was pretreated using H2O2 in alkaline medium, and statistical analysis was carried out to evaluate the hair degradation, as well the Cr(VI) removal by the potential pretreated biofilter. The results showed 99% of Cr(VI) removal in 105 min of treatment in large pH range (1-10). Treated and untreated effluents were submitted to cytotoxicity study using vegetable and animal cells, demonstrating a significant reduction on toxicity to both cells. Therefore, swine hair demonstrated to be a promising residue for heavy metal removal on the perspective of an environmentally friendly technique.

Determination of the main bioaerosol components using chemical markers by liquid chromatography–tandem mass spectrometry

This work is part of an extensive research project aimed at the determination and characterization of bioaerosol with a multidisciplinary approach.In this context, one of the main objectives of the project has been the development of a comprehensive analytical method for the determination of different chemical biomarkers of the bioaerosol, by liquid chromatography coupled with tandem mass spectrometry.The following biomarkers have been considered, and correlated to specific components of bioaerosol as unambiguous indicators:•ergosterol → fungal components•chlorophylls, phytosterols (stigmasterol and b-sitosterol), α-tocoferol → vegetable cells and algae•cholesterol → animal cells, vegetable cells and algae.•dipicolinic acid → bacterial spores•muramic and meso-2,6-diaminopimelic acid → bacterial cellsTo verify the method, to find diagnostic ratios and to calculate the appropriate conversion factors, fungal spores, bacterial cells and spores, and algae of known species, commonly airborne, were analysed.The material was subjected to freezing and de-freezing cycles, followed by extraction, hydrolysis and purification of the biomarkers. The chromatographic separation of the bacterial biomarkers was achieved by using a polymeric column, based on Hydrophilic Liquid Interaction with the electrospray ionization mass spectrometric detection, whereas sterols and chlorophylls were separated by a reversed phase column, coupled to atmospheric pressure chemical ionization – tandem mass spectrometer. The optimized method was applied to environmental particulate matter sampled in an outdoor site. Bacterial and fungal content was compared to the results obtained from the classical direct viable counting method in the sampled particulate matter.

Microalgae protoplasts isolation and fusion for biotechnology research

Protoplasts are microbial or vegetable cells lacking a cell wall. These can be obtained from microalgae by an enzymatic hydrolysis process in the presence of an osmotic stabilizer. In general, protoplasts are experimentally useful in physiological, geneticand bio-chemical studies, so their acquisition and fusion will continue to be an active research area in modern biotechnology. The fusion of protoplasts in microalgae constitutes a tool for strain improvement because it allows both intra and interspecific genetic recombina-tion, resulting in organisms with new or improved characteristics of industrial interest. In this review we briefly describe themethod-ology for obtaining protoplasts, as well as fusion methods and the main applications of microalgal platforms.

Advances in applications of time-domain Brillouin scattering for nanoscale imaging

Time-domain Brillouin scattering is an all-optical experimental technique based on ultrafast lasers applied for generation and detection of coherent acoustic pulses on time durations of picoseconds and length scales of nanometers. In transparent materials, scattering of the probe laser beam by the coherent phonons permits imaging of sample inhomogeneity. The transient optical reflectivity of the sample recorded by the probe beam as the acoustic nanopulse propagates in space contains information on the acoustical, optical, and acousto-optical parameters of the material under study. The experimental method is based on a heterodyning where weak light pulses scattered by the coherent acoustic phonons interfere at the photodetector with probe light pulses of significantly higher amplitude reflected from various interfaces of the sample. The time-domain Brillouin scattering imaging is based on Brillouin scattering and has the potential to provide all the information that researchers in materials science, physics, chemistry, biology, etc., get with classic frequency-domain Brillouin scattering of light. It can be viewed as a replacement for Brillouin scattering and Brillouin microscopy in all investigations where nanoscale spatial resolution is either required or advantageous. Here, we review applications of time-domain Brillouin scattering for imaging of nanoporous films, ion-implanted semiconductors and dielectrics, texture in polycrystalline materials and inside vegetable and animal cells, and for monitoring the transformation of nanosound caused by nonlinearity and focusing. We also discuss the perspectives and the challenges for the future.

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity

Phenolic acids (PAs) are molecules of vegetable origin with high antioxidant capacity (AOXC) attributed to their hydroxyl groups. Vegetable cells store PAs within vacuoles, and when disrupted through mastication or food processing, PAs can interact with other molecules like fibers, which alters their AOXC. Mango (Mangifera indica L.) cv Ataulfo contains PAs and fiber, particularly pectin. Previous reports indicate that PAs interact between themselves and affect each other’s AOXC. The present work analyzed the interactions between the main PAs from mango cv Ataulfo and pectin, and how pectin affects their AOXC. We used UV–Vis spectrophotometry, fluorescence spectrophotometry and AOXC assays to study how pectin influences gallic, protocatechuic, chlorogenic and vanillic acid, individually, and in combinations of two, three and four PAs. Results showed that gallic acid was the most affected by the presence of pectin, which was related to its number and position of hydroxyl groups. The effect of pectin was not as obvious when three or four PAs were combined, suggesting that PAs preferentially interact among themselves, likely through hydrogen bonds. Pectin exerted mostly synergistic effects on AOXC values when added to one, two and four combined PAs; antagonistic effects were recorded when pectin was added to three combined PAs. The effect of pectin on AOXC was more noticeable when analyzed by the ORAC assay, and less when analyzed by the DPPH assay. Basic knowledge of the interactions between PAs and pectin is of great importance, since they are normally consumed alongside each other.

IODINE DEFICIEENCY AND ITS PROLIFERATION IN CANCER INCREASE

DOI: 10.20286/ajlsr-040289 Iodine is an essential element in human physiology. It’s well known to play vital role in thyroid functions. However it has been updated to be the most important element with the highest percentage of demand by the human body. This is because iodine is the heaviest and richest in electrons among required elements in the animal diet. Inorganic iodides are necessary for all living vegetable and animal cells, but only the vertebrates have the thyroid gland and its iodinated hormones. In humans, the total amount of iodine is about 30-50mg and less than 30% is present in thyroid gland and its hormones. About 60 -80% of total iodine is non-hormonal as contained in its extrathyroidal tissues. Dietary iodine deficiency is associated with the development of mammary pathology and cancer. Mammary gland embryogenetically derived from primitive iodide-concentrating ectoderma, and alveolar and ductular cells of the breast specialize in uptake and secretion of iodine in milk in order to supply offsrings with this important trace-element. Breast and thyroid share an important iodide-concentrating ability and an efficient peroxidase activity, which transfers electrons from iodides to the oxygen of hydrogen peroxide, forming iodoproteins and iodolipids, and so protect the cells from peroxidative damage. Thyroid nodules are a common clinical problem, and differentiated thyroid cancer is becoming increasingly prevalent. The aim of these guidelines is to inform clinicians, patients, researchers, and health policy makers on published evidence relating to the diagnosis and management of thyroid nodules and differentiated thyroid cancer.

Nanoindentation study on apple tissue and isolated cells by atomic force microscopy, image and fractal analysis

Abstract Atomic force microscopy (AFM) was used to evaluate the mechanical properties of apple tissue ( Malus domestica var. Golden Delicious) and isolated cells. Young's modulus (E) obtained for the tissue was 0.86 ± 0.81 MPa, while for isolated cells an average value of 0.63 ± 0.42 MPa was found. The fractal dimension of the distribution of E (FD E ) was estimated to be 1.81 for tissue and 2.47 for isolated cells, which indicates more anisotropic structures in single cell topography in comparison with the tissue. Finally, an image texture analysis was performed and different values were obtained; for roughness Ra = 49.70 ± 23 and 18.00 ± 3, entropy Ent = 5.26 ± 0.66 and 5.70 ± 0.23 and for the fractal dimension of the texture image FD T = 2.55 ± 0.02 and 2.62 ± 0.03, for tissue and isolated cells respectively. Industrial relevance AFM is rarely used to evaluate the structural and mechanical properties of food materials. AFM studies could provide insight on food properties. For example, the nanoindentation of cells by AFM could be used to follow-up changes to the mechanical properties that occur during the processing and storage of fruits with industrial relevance such as apple. Study of the nanostructure and nanomechanical properties of vegetable cells could lead to a more in-depth understanding of the relationship structure–functionality in foodstuffs. This could be applied to address several issues, such as extending the storage life of climacteric fruits, verifying the structural modifications of the tissues when they are chemically treated and having a better control of mechanical and structural properties. Currently, fractal and image analysis is gaining attention in the food science industry. Their application allows one to obtain quantitative information from nanoindentation data and AFM images which can be related to structural modifications which occur during ripening and processing of climacteric fruits. This methodology could be extended to other food materials.

Pasteurization of fermented red pepper paste by ohmic heating

Ohmic heating was applied to a Korean traditional fermented food containing red pepper paste, called Gochujang with low thermal conductivity (0.458 W/m ∙ K), by varying frequencies (40–20,000 Hz) and applied voltages (20–60 V). Contrary to conduction heating, the entire sample was heated uniformly, and the specific heating rate was found to be highly dependent on the frequency, peaking at 5 kHz and 60 V. The results showed that complex differential equation and the Runge–Kutta fourth-order method are suitable for simulating the temperature profile during ohmic heating. The deactivation of vegetable cells of Bacillus strains on fermented red pepper paste by ohmic heating was indicated by a 99.7% reduction, compared with conduction heating for 8 min at 100 °C producing a 81.9% reduction. The organoleptic and physicochemical qualities of the samples pasteurized by ohmic heating were nearly the same as those of raw samples, and higher than those of conventionally heated samples. The present study designed and implemented a novel sterilization process based on a static ohmic heating system with low-frequency AC at the laboratory scale for fermented red pepper paste with a low thermal conductivity (0.458 W/m ∙ K). The developed system was used to investigate the mechanisms and characteristics underlying the induction of ohmic heating and then, tested the pasteurization effect against microorganisms in fermented red pepper paste. Comparing with conventional heating processes, ohmic heating could provide rapid and uniform heating, thereby is more suitable for pasteurization and sterilization of viscous foods as fermented red pepper paste on industrial thermal processing.