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Inactivation of Salmonella and Quality Changes in Wheat Flour after Pulsed Light-Emitting Diode (LED) Treatments
摘要： Several low water activity (aw) foods have been recently associated with Salmonella related outbreaks and recalls. The use of high intensity light pulses generated by light-emitting diodes (LEDs) is a novel approach to achieve microbial inactivation. This study compares the ability of light emitted by LEDs at wavelengths of 275, 365, 395, and 455 nm to inactivate microorganisms at different environmental relative humidity (RH) conditions. The exposure to LED radiant energy of 1199 J/cm2 at wavelengths of 365, 395, and 455 nm resulted in Salmonella reductions of 2.22, 2.48, and 1.61 logs CFU/g, respectively. Reductions in Salmonella cell counts of 1.07, 2.42, 3.67, and 2.64 CFU/g were observed in wheat flour after 60 min of 275, 365, 395, and 455 nm LED treatments, respectively, at 25°C and an RH of 75%. Significant drying, oxidation of gluten proteins, and changes in the secondary structure of gluten were observed after LED treatments at all the light wavelengths tested. Significant color change of wheat flour was observed for all wavelengths LED except 275 nm. The results of this study will aid selection of LED wavelengths appropriate for inactivating microorganisms in low aw foods. This study presents the potential of LED treatment for simultaneous drying and microbial decontamination of foods.
关键词： gluten oxidation,Salmonella,light-emitting diodes,low water activity foods,microbial inactivation,wheat flour
更新于2025-09-23 15:19:57
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Cold plasma treatment and laser irradiation of <i>Triticum</i> spp. seeds for sterilization and germination
摘要： In this research work, plasma and laser-based treatments have been applied on wheat seeds to improve their growth and development. Plasma treatment modi?ed the surface morphology of seed which enhanced the germination rate and also exhibited great immunity against fungus; only 20% seeds are a?ected by fungus as compared to the untreated sample. In addition, an increase in protein concentration in plasma treated seeds has also been observed. In the laser treatment, laser pulses have been exercised on wheat seeds, while seeds were also exposed in argon plasma generated at di?erent applied voltages and exposure times. This laser treatment lessens germination time, increases water absorption, and abolishes disease development from seed borne fungi that are present on or within seeds. Thus, it is observed that the use of plasma and laser radiation on the seeds made productive e?ects on the growth parameters and may be the alternative source for the presowing seed treatment.
关键词： microbial inactivation,food chemistry,wheat seeds,plasma chemistry,plant biotechnology,cold plasma,germination
更新于2025-09-19 17:13:59
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[Food Engineering Series] Fruit Preservation (Novel and Conventional Technologies) || Fruits and Fruit Products Treated by UV Light
摘要： During the last decade an increase of fresh fruit and fruit products production constantly grew due to fruits health properties. A large number of studies have associated the consumption of fruits and their products with decreased risks of development of diseases such as cancer and coronary heart disease (Hansen et al. 2003). This may be due to the presence of health promoting phytochemicals such as carotenoids, flavonoids, phenolic compounds, and vitamins (Gardner et al. 2000) which have in some cases been shown to have disease preventing properties.
关键词： functional foods,microbial inactivation,nonthermal processing,fruit preservation,UV light
更新于2025-09-10 09:29:36
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Semiconductor Photocatalysis - Materials, Mechanisms and Applications || β-FeOOH/TiO2 Heterojunction for Visible Light-Driven Photocatalytic Inactivation of E. coli
摘要： In this work, we report on the photocatalytic properties of β-FeOOH/TiO2 heterojunction material for the inactivation of Escherischia coli. XRD, HRTEM, EELS, ELNEFS were used to characterize the as-prepared material. A log reduction of the initial bacterial population was achieved after 45 min of irradiation in the presence of 0.1 mL of hydrogen peroxide. The enhanced photocatalytic activity was due to the effective charge transfer between Ti4+, Fe3+, and O2+ as shown from the EELS analysis of the heterojunction structure. The role of various reactive species formed due to the photocatalytic reaction was also investigated. Presence of ?OH radicals in the bulk solution was the key factor in the photocatalytic inactivation of E. coli.
关键词： photocatalysis,heterojunction structure,E. coli,microbial inactivation,charge transfer
更新于2025-09-09 09:28:46
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UV?C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water
摘要： The impact of UV-C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) was studied using a continuous flow-through system. Two different bacterial outbreak strains Escherichia coli ATCC 700728 and Salmonella enterica serovar Muenchen ATCC BAA 1764 were inactivated by more than 5 log10 at an UV-C fluence of 12 mJ?cm-2 and 16 mJ?cm-2 from an initial concentration of approximately 8 log CFU?mL-1 with D values of 2.11 and 3.14 mJ?cm-2, respectively. Cytotoxicity evaluation of CFW in human endothelial cells (EA.hy926) demonstrated no toxic effects up to a maximum delivered UV-C fluence of 120 mJ?cm-2. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of UV-C irradiated CFW at two (30 and 120 mJ?cm-2) UV-C fluence levels. Our results suggested that UV-C irradiated CFW had no significant difference (p > 0.05) in sensory attributes up to a fluence of 30 mJ?cm-2 which is below the FDA-recommended UV-C fluence (40 mJ?cm-2) for the inactivation of E. coli and Salmonella. Overall, this research suggests that UV-C treatment of CFW can achieve effective microbial inactivation, without the generation of cytotoxic effects, and also can retain its sensory attributes. These results demonstrated that UV-C irradiation can be an alternative treatment technique in processing of beverages while maintaining food safety and quality.
关键词： Microbial inactivation,Cytotoxicity,UV-C irradiation,Cranberry-flavored water,Continuous flow-through system,Fluence,Sensory evaluation
更新于2025-09-09 09:28:46