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In the present study the potential of nanolipid carriers (transfersomes) for improving the oral delivery of taxifolin, a poorly water-soluble bioactive compound with high antioxidant and anti-inflammatory activity was evaluated. Two transfersome formulations were prepared using lecithin, Span®60, and Tween®80, with cholesterol as a stabilizer (FA) and without cholesterol (FB), by the Ethanol Injection Method (EIM). The influences of thermal treatment (60–90 °C) and pH (2, 4, 6, and 8) on physical stability, structure, and taxifolin degradation were evaluated. The transfersomes were physically and chemically stable during heating at lower temperatures (≤70 °C), while thermal treatment at 80–90 °C led to an increase in particle size (an increase of around 200 nm) and a decrease in taxifolin encapsulation. Moreover, there was no significant difference in particle size or polydispersity index (PDI) at high temperatures. The particle sizes of transfersomes FA and FB increased from 128 to 182 nm at pH 7 to 224 and 331 nm at pH 2, respectively. Both transfersome preparations remained relatively stable, with consistent antioxidant activity (IC50 = 0.64 mg ml−1) over four weeks of storage at different temperatures (4, 25, and 40 °C), showing higher stability at lower temperatures. The in vitro digestion experiment indicated physical stability after exposure to the simulated stomach stage. However, the reduction in the nanovesicles' surface charge after incubation with gastric juice, increased particle size. Based on these results, taxifolin-loaded transfersomes can be pasteurized at low temperatures, for incorporation into enriched food and beverage products.

Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of β-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of β-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.

The case reports describe the hospitalization of three extremely premature infants who developed cytomegalovirus (CMV) infection. The most probable source of infection was their mothers' milk. Although the infants were already stable and had survived for several weeks, their health and lives were threatened by the CMV infection. Despite the Polish recommendations for feeding extreme preterm infants with fresh breast milk, we have implemented our own management procedure due to the specific clinical circumstances. We test the breast milk of a seropositive mother for CMV early on and then provide the infant with pasteurized milk from 8 days of age until the test results are available or up to 34 postmenstrual age if CMV presence is confirmed. This procedure ensures the health and safety of the infants while providing them with necessary nutrients. We also outline the treatment of premature infants, potential complications during therapy, and monitoring treatment effects. We describe milk pasteurization techniques and the differences in composition due to the processes used. The paper provides also a summary of practices for feeding extremely premature infants with milk from seropositive mothers in other countries.

The quality profile, extraction yield, and fermentation chemistry of palm sap depend on various factors such as extraction technique, weather conditions, and preservation methods. This review aims to provide a detailed overview of palm sap extraction techniques and the methods for its preservation. The compositional analysis of palm sap, including physical and chemical parameters such as sugar content, acidity, and mineral composition, is discussed thoroughly. The role of microorganisms in fermentation and the effects of various influencing factors are also critically examined. Additionally, this review evaluates different preservation methods, including thermal processes, refrigeration, and electrical techniques, highlighting their effectiveness in extending the shelf life of palm sap. The review further explores the emerging impact of nanotechnology on palm sap preservation, offering insights into the latest industry challenges, developments, and future prospects. By presenting these findings, this review aims to enhance the scientific understanding of palm sap and stimulate additional research and innovation in the field, paving the way for improved production practices and product quality.

ABSTRACT: Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assessing the impact of both methods on functional compounds (such as angiotensin-converting enzyme inhibition, α-amylase and α-glucosidase inhibition, and antioxidant activity) in both fresh and thawed raw sheep milk, which had been frozen for up to 3 mo. Different ohmic heating conditions were applied and compared to CH (3.33–8.33 V/cm vs. CH [73°C/15 s]). A total of 18 peptides with some functional activities were identified by MALDI-TOF mass spectrometry analysis. Ohmic heating samples presented the highest activities related to health, followed by CH and raw milk samples; antioxidant activity range was from 0.11% to 0.71%, antihypertensive activity ranged from 0.20% to 0.72%, and antidiabetic activity ranged from 0.21% to 0.79%. Of 51 volatile compounds detected, some were degraded by freezing, storing, and heating the sheep milk. This study showed for the first time that ohmic heating processing improved sheep milk bioactive peptides and preserved volatile compounds.

Milk is a highly nutritious food essential for human consumption. However, traditional thermal processing methods can reduce its nutritional value and cause unwanted changes. The use of shock waves produced by pulsed electromagnetic fields (PEMFs) has been explored as a means to reduce pathogenic microorganisms. The effect of shock wave treatment on microbial load and particle distribution in packaged fresh cow's milk was investigated. Additionally, the impact of shock wave treatment on Salmonella enterica counts in a bacterial suspension of phosphate-buffered saline (PBS) was evaluated, as this bacterium is a significant milkborne pathogen. Treatment with 1000 impulses from an electromagnetic shock wave generator resulted in a 0.7-log reduction in the total bacterial count of milk. In a separate experiment, a 300-impulse shock wave treatment applied to a Salmonella enterica suspension achieved a 3-log reduction in bacterial counts. Furthermore, shock wave treatment resulted in a decrease in milk particle size compared to untreated milk. Notably, the volume of milk used in this study aligns with commercially available packaged products, enhancing the experiment's industrial relevance. The use of PEMF to generate shock waves could provide a novel approach for future studies focused on reducing the microbial load of milk and improving its homogenization.

Introducing Holstein cows on Qinghai-Tibetan Plateau is a potential solution to enhance local milk production. However, the relationship between milk quality and altitude in China remains unknown. Therefore, the components and plasmin (PL) system of raw milk from different altitudes (sea level, 1600, 2700, and 3800 m) were investigated. The daily milk production of Holstein cows and PL activity decreased as the altitude increased. However, the components content of raw milk, plasminogen (PLG)/PL ratio, activities of PLG and plasmin activator (PA) increased with altitude. The pasteurization resulted a significant decrease in PA activity of all milk and a significant increase in PL activity in milk collected at higher altitudes (2700 and 3800 m), suggesting the pasteurization was unsuitable for preserving milk at higher altitudes. This study offered references for the production and storage of milk after introducing Holstein cows on Qinghai-Tibetan Plateau.

Thermal and non-thermal pasteurization (TNP) process of food is not new to food technology, disparities in the merits and demerits of the two pasteurizations necessitate their uses concurrently. Bibliometric analysis of the subject matter is expedient to analyses of database for published publications. Especially to provide times, state-of-the art innovations and prospects of the techniques. In addressing these lacunas, we utilized VOSview visualization to establish connections among crucial elements within a dataset of 495 research publications gathered from Web of Science. This approach facilitated the identification of links and collaboration networks among key factors in the research landscape. Analysis of publications indicate thermal pasteurization is an age long practices, while non-thermal pasteurization is gaining more acceptance. This study exposed ranking differences in scholar's collaboration, citations of scholars, impactful institution and most published countries. United State, China, United Kingdom have largest publications of research in TNP among the top 10 countries. Coupling network and Sankey illustration showed new area of research where new researchers and scholars can begin new phase of findings.

Milk is a source of active compounds with defensive properties, such as lactoferrin and milk fat globule membrane proteins. These proteins generate bioactive peptides in the gastrointestinal tract and it is known that industrial processing can modify their susceptibility to digestion. However, does lactoferrin maintain its antibacterial activity after passing through the gastrointestinal tract? The aim of this study was to evaluate the effect of technological treatments, encapsulation and in vitro digestion on lactoferrin antibacterial activity against Listeria monocytogenes. The results showed that the gastric digest of free lactoferrin presented greater effect against L. monocytogenes than the intestinal digest; although less than undigested lactoferrin. Alginate-lactoferrin microbeads allowed the release of lactoferrin into the intestine, protecting it from pepsin, although it was not sufficient to maintain its antibacterial activity to the intestine. However, homogenization and pasteurization favoured the antibacterial activity of dairy formulas supplemented with lactoferrin and of their digests.

Sodium copper chlorophyllin (SCC), with a higher stability and water solubility than chlorophyll, has limited applications in acidic products due to precipitation. We investigated the effect of pectin (PE), carboxymethyl cellulose (CMC), xanthan gum (XG), carrageenan gum (CG), gellan gum (GG), tragacanth gum (TG), gum Arabic (GA), and polysorbate 80 (PS80) on SCC stability in acidic model solutions (pH = 3.5). These stabilizers led to a significant reduction in particle size and zeta-potential compared to control sample. GA (33.3:1), PE (8:1), CMC (4:1), XG (1.33:1), and PS80 (0.67:1) stabilized SCC in acidic systems for 28 days. The FTIR analysis showed that mainly electrostatic and hydrogen bonds between SCC and stabilizers led to a substantial decline in particle size, improving SCC distribution and stability within acidic environment. Thus, XG and CMC could be effectively used for SCC stabilization under acidic solutions where applying PS80 surfactant is a health concern.

In the current study, the influence of heat and thermosonication on the physico-chemical (cloudiness value, ascorbic acid content, pH, total soluble solid (TSS), titratable acidity (TA), and browning index (BI)), functional (total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (AA)) and microbial (total plate count and yeast and mold count (YMC) characteristics of juice derived from leaves of posotia (Vitex negundo) was studied. Juices were thermosonicated using two different frequencies, namely 33 and 44 kHz with various time periods of 30, 45, and 60 min while maintaining treatment temperatures at 30, 40 and 50 °C. Treatment with heat and thermosonication (TS) did not result in any appreciable changes to pH, TSS, or TA. Increases in AA, TPC, TFC, cloud value, and browning index were seen after TS. However, the ascorbic acid level of posotia leaf juice was decreased after TS. The TPC, TFC, and antioxidant activity of the posotia leaf juice samples processed at 50 °C with 44 kHz frequency for 60 min, were found to be higher as compared with other TS conditions. The microbial populations in posotia juices were also significantly reduced by TS treatments. Microbes in juice samples were completely inactivated by thermal treatment, however there was also a noticeable reduction in quality indices. The findings of the study suggested that juices might be processed with TS without affecting the quality characteristics of posotia juices.

Pasteurization is a vital process to destroy harmful enzymes. This process is very critical to obtain quality tomato paste. In this study, Computational Fluid Dynamics (CFD) has been used to design a shell and tube heat exchanger on an industrial scale and to simulate heat transfer in order to visualize this process and present it to the industry. In this research, a three-dimensional CFD model was simulated using ANSYS FLUENT commercial software. Also, using the Herschel-Bulkley model, the behavior of viscosity in the pasteurization process of tomato paste has been explained. In this stage of the production line, the tomato paste enters a shell and tube heat exchanger at 65 °C and reaches 80 °C at the outlet. Compared with the experimental data, the output temperature of tomato paste predicted by CFD simulation reached 79 °C. In addition, thermophysical properties of tomato paste were measured, and these exact values were used for simulation. Also, the evaluation of this heat exchanger with three hot water inlet mass flow rates has been done in order to provide the results to the factory to avoid spending more energy. And the simulation results showed that the output temperature of tomato paste at three different mass flow rates did not change less than the mass flow rates measured in the factory, and also the output visualizations from this research can be suitable for presenting to the industry and benefiting from them.

The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98–83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.

The current study was designed to estimate the effect of heat treatment conditions on the quality of the pomelo and kinnow juice. The different temperature–time combination was selected to treat the juices. The quality of the juice was determined based on TSS, acidity, ascorbic acid content, total phenolic content, reducing sugar, antioxidant activity, and sweetness. After the heat treatment to both the juice, the samples showed a significant decrease in total phenolic content, reducing sugars, ascorbic acidity and antioxidant activity of juices as the duration and temperature of the treatment increases. The acidity of the product increases, while sweetness decreases with an increase in the time of treatment. It was also found that there is no significant change in the properties with an increase in the temperature of treatment. It was revealed that low-temperature low time can be used to get a good final quality in terms of ascorbic acid, antioxidant, and total phenolic content of both juices.

As a possible alternative to commercial thermal pasteurization11 Thermal pasteurization (TP) (TP, 60 ºC/3.5 min) of liquid whole egg22 Liquid 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 pressure33 Moderate 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.

Albumin solutions derived from human plasma have demonstrated clinical benefits as intravenous fluid therapy in clinical settings such as liver disease, sepsis, intensive care, and surgery. For all plasma-derived medicinal products, there is a potential risk from pathogens, including relevant blood-borne viruses, emerging viruses, and prion proteins. To minimize the risk of transmissible infections, the production of human albumin solutions includes rigorous donor selection and plasma testing, and effective pathogen removal and inactivation methods such as fractionation and pasteurization. Compliance with international pharmacopeial standards for purity and prekallikrein activator and aluminum content is crucial, as is post-marketing pharmacovigilance for the continuous monitoring of adverse events. This review focuses on the effectiveness of manufacturing methods in the production of plasma-derived albumin, to ensure the safety of hyperoncotic solutions for volume expansion. We evaluated evidence identified through online database (PubMed) searches and from unpublished sources, on the manufacturing and pathogen safety of plasma-derived albumin solutions. The results confirmed the already established and evolving pathogen reduction capacity of the reviewed manufacturing methods. Up-to-date post-marketing pharmacovigilance data and log10 reduction factors for known and emerging pathogens during albumin production are included. Towards the goal of ever-increasing clinical safety, potential areas of improvement, such as compliance rates for the completion of donor health questionnaires, are also discussed. Taken together, the current manufacturing and pathogen reduction steps result in albumin products of greater purity than previous-generation products, with a high margin of pathogen safety against known and emerging pathogens, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of about 21 days was also determined. The study displayed an array of results under the effect of different treatments. Throughout the storage period of 21 days’ significant results were presented by the carrot juice blend subjected to the ultrasound technique (25 min) giving the highest values for total phenolic content (25.56 ± 1.29 mg GAE/100 mL), total antioxidant activity (573.48 ± 2.29 mg Trolox /100 mL), DPPH (32.32 ± 1.83 %) and reducing power (45.45 ± 1.92 mg AAE/100 mL) with least deterioration, followed by the blends treated with potassium metabisulfite (KMS) and pasteurization. The physicochemical analysis showed a non-significant effect of treatments on pH and total soluble solids (oBrix) of carrot-orange juice blends whereas, the changes in color parameters L*, a* and b* were noted to show changes in treated blends. Similarly, the results for the GC–MS quantification of volatile compounds displayed the highest concentrations in the ultrasonicated blends as compared to other techniques. The peak quantity was obtained for the hexanal (9903.43 ± 7.61 μg.kg−1) followed by 3-Methylbutanal (2638.7 ± 5.44 μg.kg−1), terpinolene (2337.16 ± 5.28 μg.kg−1), elemicin (2198.28 ± 5.28 μg.kg−1), myristicin (1936.62 ± 6.72 μg.kg−1). The use of sonication can effectively enhance the nutritional qualities of juice, as perceived by consumers.

“Mpedli” is a popular white sorghum beer in the Far-North of Cameroon, but its main disadvantages are variable quality and short shelf life. Therefore, this study was conducted to determine the effect of aqueous extract from bitter leaf and pasteurization on the quality and safety of “mpedli”. The beer was brewed in the laboratory using a modified in-house procedure with addition of 10% aqueous extract of V. amygdalina leaves (VMB samples) combined to the pasteurization at 63 °C/30 min (PVMB samples). At room temperature, the physicochemical and microbial parameters were monitored for a month. PVMB samples showed the highest values of soluble solids (10.9 - 9°Brix) and alcohol content (5.06 - 5.93%), while VBM aliquots had the most relevant values of dissolved solids (1245.7–1795 ppm) and conductivity (2492–3623 μS/cm). Microbial counts of all the samples increased up to the 18th day for total plate and mesophilic spore-forming bacteria, and the lowest loads were recorded in PVMB and VMB samples. Total coliforms were found under permissive limit for VMB (0–2.6log10) and PVMB (0–2.55log10) samples. Through the storage of mpedli beer, VMB showed the lowest unsafety score (16.2), followed by PVMB (18) and control (322), suggesting that VMB recorded the most secure samples. According to the findings, the treated ''mpedli'' (VMB and PVMB) were safe to consume after being stored for up to 6 days, whereas the control untreated ''mpedli'' was unsafe and spoiled after 1 day of storage at room temperature.

The impact of pasteurization (90 ± 2°C for 60 s) and thermosonication (33 kHz & 44 kHz at 30, 40, 50°C for 30, 45 and 60 min) on the quality of kutkura (Meyna spinosa) juice were examined and the finding of the work were compared with fresh kutkura juice. The quality attributes including, physicochemical (pH, titratable acidity (TA), total soluble solids (TSS), cloud index (CI), browning index (BI)), functional (total phenolic content (TPC), total flavonoid content (TFC), and anti-oxidant activity (AOA)) and microbial properties of processed and fresh juices were analysed. Thermosonicated kutkura juice samples showed minimal changes in the physiochemical properties in comparison to fresh and thermally treated juices. Enhancements in TPC (476.32-579.87 mg gallic acid equivalents (GAE)/mL), TFC (71.42-99.89 mg quercetin equivalents (QE)/mL), and AOA (65.10 – 83.18%) of thermosonicated kutkura juice were observed as compared to pasteurized (TPC- 399.83 mg GAE/mL, TFC- 51.02 mg QE/mL, AOA- 49.91%) and fresh (TPC- 421.21 mg GAE/mL, TFC- 61.38 mg QE/mL, AOA- 56.40%) kutkura juices. Additionally, retention of ascorbic acid was also found to be higher in thermosonicated juices (27.10 – 36.42 mg/100 mL) as compared to pasteurized juices (26.14 mg/100 mL) and lower than the fresh kutkura juice (37.21 mg/100 mL). Thermally processed juices showed complete inactivation of microbial counts and thermosonication has decreased the TVC (3.45-4.17 log CFU/mL) and YMC (3.59-4.49 log CFU/mL) when related to the microbial counts of fresh juices (TVC- 4.86 log CFU/mL & YMC- 4.95 log CFU/mL). According to the findings, thermosonication could be a viable alternative to thermal pasteurisation for preserving kutkura juice with no/minimal quality loss and improved functional attributes.

Resumen: Objetivo: La pasteurización Holder es la técnica utilizada más comúnmente en bancos de leche materna para minimizar el riesgo de transmisión de agentes infecciosos. Se han descrito distintos sistemas de pasteurización, que generalmente emplean agua o aire caliente como fuentes de calor. En el presente estudio, se analizó la calidad de la pasteurización realizada con una nueva pasteurizadora automatizada en seco, en una unidad de nutrición personalizada neonatal que procesa leche materna donada de madres de lactantes nacidos a distintas edades gestacionales y de diferentes edades postnatales. Material y método: Se analizó la temperatura durante las distintas fases de la pasteurización con ocho sondas externas distribuidas uniformemente por toda la pasteurizadora. Se aplicaron los criterios óptimos recomendados por la Asociación Europea de Bancos de Leche (EMBA) para monitorizar la calidad de la pasteurización. También se realizó un análisis de macronutrientes en ocho frascos con distintos volúmenes de leche materna donada antes y después de una pasteurización programada. Resultados: No se objetivaron diferencias significativas en los siguientes parámetros analizados: tiempo de calentamiento de 58 °C a 62,5 °C, duración de la meseta, temperatura máxima durante la meseta y tiempo de exposición a temperaturas superiores a 58 °C. El análisis de macronutrientes reveló diferencias significativas en el contenido graso, pero no en el proteico o el de lactosa. Conclusiones: La pasteurización de leche materna mediante un pasteurizador sin agua cumplió los estándares de calidad recomendados por la EMBA, independientemente de la cantidad de leche procesada en cada frasco y con cambios significativos en el contenido graso, pero no en contenido proteico o de lactosa. Abstract: Objective: Holder pasteurization is the technique used most frequently in milk banks to minimize the risk of transmission of infectious agents. Different pasteurization devices have been described that generally use hot water or air as heat sources. In our study, we analysed the quality of pasteurization achieved with a new automated water-free pasteurizer in a neonatal personalized nutrition unit in which donated milk from mothers of infants delivered at different gestational ages and of different postnatal ages is pasteurized. Material and methods: We analysed the temperatures of different phases of pasteurization with 8 external probes distributed evenly throughout the pasteurizer. We applied the optimal range criteria established by the European Milk Bank Association (EMBA) to assess the quality of pasteurization. We also analysed the macronutrient composition of 8 samples of donor human milk of different volumes before and after automated pasteurization. Results: We did not find no significant differences in the following parameters under study: time from 58 °C to 62.5 °C, duration of plateau, highest temperature during plateau and length of exposure to temperatures over 58 °C. The macronutrient analysis showed significant changes in fat content but not in protein or lactose content. Conclusions: Holder pasteurization of human milk with a water-free pasteurizer met the quality standards recommended by the European Milk Bank Association independently of the quantity of milk pasteurized in each bottle and with significant changes in the fat content but not in the protein or lactose content.

Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on the functionality of the egg whites, thus making them unattractive to the food industry. Therefore, our previous study found that adding 1–5% egg white hydrolysate (EWH) contributed to the foaminess and stability in SLE. This primary purpose of this study was to confirm the feasibility of applying the optimum concentration of EWH for simultaneous evaluation and shelf life for batch production of SLE. The physical characteristics of the foam were analyzed by adding 1 ± 0.2% of EWH to SLE, and it was found that the foam with 1% EWH had better stability (low drainage), better viscosity, and similar distribution of foam bubbles size in the microstructure. No Salmonella infection has been found during the shelf life of 7 days. In addition, the highest overall acceptability has obtained using the large quantity produced SLE with 1% EWH to produce spoon cookies, followed by sensory evaluation. The cross-sectional height of the cookie and the distribution of holes in the structure were in line with those of the non-sterilized liquid egg white (NSLE). Hence, adding 1% EWH was found to the optimum concentration, which provides good foaming performance and stability of SLE. This study conveys a positive assessment to SLE producers and potential users, as it will increase their profitability economically while meeting the market challenges.

Animal manure is an important raw material for Agaricus bisporus production; however, it is also a reservoir for antibiotic residues, antibiotic resistance genes (ARGs), and antibiotic-resistant bacteria. Little is known about the influence of the commercial cultivation of A. bisporus on the dynamics of ARGs and the underlying mechanisms that cause their variations. In this study, we investigated the fate of 285 ARGs, 10 mobile genetic elements, and seven major categories of antibiotic residues in substrate and mushroom samples at different production phases. The results showed that commercial substrate preparation, particularly the pasteurization phase, was highly efficient in removing ARGs from the substrate. We further found that mycelium proliferation of A. bisporus contributed significantly to the removal of ARGs from the substrate and casing soil. The bacterial community is the key driver of changes in ARGs during the commercial cultivation of A. bisporus, which explained 46.67% of the variation in ARGs. Our results indicate that, despite the addition of animal manure, the risk of ARG dissemination to fruiting bodies and the environment is low. We propose that bioremediation by specific edible fungi might be a novel and promising method for scavenging antimicrobial resistance contamination from soil environment.

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., Competing Interests: Conflict of interest The authors declare that they have no conflicts of interest with the contents of this article., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Infections of dairy cattle with clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (HPAIV) were reported in March 2024 in the U.S. and viable virus was detected at high levels in raw milk from infected cows. This study aimed to determine the potential quantities of infectious HPAIV in raw milk in affected states where herds were confirmed positive by USDA for HPAIV (and therefore were not representative of the entire population), and to confirm that the commonly used continuous flow pasteurization using the FDA approved 72 °C (161°F) for 15 s conditions for high-temperature short time (HTST) processing, will inactivate the virus. Double-blinded raw milk samples from bulk storage tanks from farms (n = 275) were collected in four affected states. Samples were screened for influenza A using quantitative real-time RT-PCR (qrRT-PCR) of which 158 (57.5%) were positive and were subsequently quantified in embryonating chicken eggs. Thirty-nine qrRT-PCR positive samples (24.8%) were positive for infectious virus with a median titer of 3.5 log 10 50% egg infectious doses (EID 50 ) per mL. To closely simulate commercial milk pasteurization processing systems, a pilot-scale continuous flow pasteurizer was used to evaluate HPAIV inactivation in artificially contaminated raw milk using the most common legal conditions in the US: 72 °C (161°F) for 15 s. Among all replicates at two flow rates (n = 5 at 0.5 L/min; n = 4 at 1 L/min), no viable virus was detected. A mean reduction of ≥5.8 ± 0.2 log 10 EID 50 /mL occurred during the heating phase where the milk is brought to 72.5 °C before the holding tube. Estimates from heat-transfer analysis support that standard U.S. continuous flow HTST pasteurization parameters will inactivate >12 log 10 EID 50 /mL of HPAIV, which is ∼9 log 10 EID 50 /mL greater than the median quantity of infectious virus detected in raw milk from bulk storage tank samples. These findings demonstrate that the US milk supply is safe when pasteurized., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Published by Elsevier Inc.)

The non-thermal and thermal effects on aroma of sea buckthorn juice have rarely been investigated. In this study, 57 odor compounds were identified in fresh sea buckthorn juice (FSBJ), high pressure processing sea buckthorn juice (HSBJ), and pasteurized sea buckthorn juice (PSBJ), including 29 esters, 8 aldehydes, 1 ketone, 5 alcohols, 5 acids, 6 terpenoids, and 3 others. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, and ethyl 2-hydroxy-3-methylbutanoate with flavor dilution factors ranging from 729 to 59,049 contributed to the fruity odors of FSBJ and HSBJ. Besides, the formation of off-odor compounds including hexanal, nonanal, furfural, 3-methylbutanoic acid, and dimethyl disulfide with odor activity values ≥ 1, imparts fatty, roasted, sweaty, and cooked odor in PSBJ. The variations of vitamin C and reducing sugar are significantly associated with changes in odor-active compounds during pasteurized processing. These findings provide new insights that high pressure processing minimizes the adverse effects of pasteurization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut by wet extraction. The matured coconut fruit was deshelled, pared, and fragmented. It was pasteurized at 62.8°C for 30 mins. The results obtained for energy in calories, total fat content, pH, water, total sugars, reducing sugars, and sucrose are as follows; 135.94 kcal, 14.12 g, 790.33 g, 0.70 g, 0.15 g, and 0.55 g, respectively. Additionally, the derived results for protein content, total solids, ash, total carbohydrate, milk solids non-fat, calcium, and vitamin are as follows; 2.22 g, 9.67 g, 0.83 g, 0.89 g, 1.99 g, 92.46 mg, and 18.59 mg, respectively. The total phenolic content was found to be between 295.8333 and 312.5 mg GAE/L and antioxidant capacity value ranged from 412.5 to 437.5 mg vitamin C EQ/L.

A microwave cavity designed for continuous flow thermal processing of liquid foods was evaluated for the pasteurization of fresh apple juice. A three-dimensional model was built based on the assembly of the MicroThermics Lab25-UHT/HTST EHVH unit (2450 MHz, 6 kW). Simulations were implemented using the Finite Element Method in COMSOL Multiphysics 6.0. The physics for electromagnetic waves, laminar flow and heat transfer were combined iteratively to solve and predict the electric field intensity, the velocity profile and the temperature distribution within the fluid domain. To validate the model, cloudy apple juice was processed in the unit with flow rates of 0.4 and 0.8 L/min and pasteurization temperatures of 70, 80 and 90 °C. Cavity outlet temperature was measured and compared with simulation results. Multiphysics model showed good temperature prediction with average absolute error of 1.6 °C. Temperature distribution results were useful for determining hot and cold spots within the tube and showed an important temperature gradient at the outlet cross section of the tube. The main results show that the proposed model is reliable for predicting time-temperature histories during thermal processing, and can be used for process evaluation and product quality improvement.

This review presents a comprehensive understanding of the dynamics of the microorganisms in milk and their growth and the heat treatments used to minimize their number. Milk and milk-based products provide a suitable environment for the growth of microorganisms such as yeasts, molds, and a wide range of bacteria. The variation in the microbial count is attributable to the degree of contamination and the processing temperature at various stages of milk processing. It has been acknowledged that the heat treatment of milk, such as pasteurization, permits its safe devouring with regards to food-borne illness. At the same time, its negligence in sufficient amount ensued in both withdrawals of products and food disease breakouts. In this review, different aspects of heat treatments that have an impact on relevant microbes, that encompasses the illustration of D and Z values as a way to calculate heat resistance, factors affecting D- values, and the effect of heat treatments on microbes present in dairy foods. Also, mild methods for food preservation have been developed as a result of the increasing demand for fresh-like foods. These methods preserve the sensory, nutritional, and other functional properties of foods due to the inactivation of microorganisms at sub-lethal temperatures.

Milk is an excellent medium that supports microbial growth with resultant spoilage of the products. Thus, this study determined the antibiogram, presumptive location of antibiotic resistance markers (ARM), and plasmid DNA molecular weight of pathogenic Escherichia coli serotypes in raw milk (n = 76) and pasteurized milk products (n = 77). Quality of raw milk and pasteurized milk products was evaluated using Methylene Blue Reduction Test (MBRT). Occurrence of E. coli in the samples was determined by Cefixime tellurite-sorbitol MacConkey agar and latex agglutination kits. The virulence factors, antibiotic susceptibility, location of ARM, and plasmid DNA molecular weight of E. coli serotypes were assayed using bacteriological media, disc diffusion, acridine orange and agarose gel electrophoresis, respectively. Based on the MBRT, 2.6% samples were graded as excellent, 9.8% samples were of good quality, while 22.2% samples were of a very poor quality as decolourization of methylene blue occurred in ˂ 20 min. E. coli 0157 and E. coli 0145 had the highest and lowest percentage of occurrence, respectively; ≤ 29 E. coli serotypes were caseinase, amylase and lecithinase producers. E. coli serotypes were highly sensitive to Ciprofloxacin and Gentamycin with percentage sensitivity ranging from 74.6 % to 81.4 %; ≤ 50.0 % E. coli 0125 were sensitive to Ofloxacin; between 33.3 % and 50.0 % E. coli 0103 were resistant to Nalidixic Acid and Ofloxacin; ≥ 53.7 % E. coli serotypes were multi-drug resistant; 19.0 % had their entire ARM located on the plasmids, while 50.0 % had their ARM residing both on the plasmids and chromosomes with plasmids sizes ranging from 0.54 kb to 43.5 kb. The occurrences of pathogenic E. coli in the milk samples indicated the need to enlighten milkers on the hygienic practices to adopt during milking and as well showed that post-pasteurization contamination of milk products should be avoided.

Background: The immunopathogenesis of cow's milk protein allergy (CMPA) is based on different mechanisms related to immune recognition of protein epitopes, which are affected by industrial processing. Purpose: The purpose of this WAO DRACMA paper is to: (i) give a comprehensive overview of milk protein allergens, (ii) to review their immunogenicity and allergenicity in the context of industrial processing, and (iii) to review the milk-related immune mechanisms triggering IgE-mediated immediate type hypersensitivity reactions, mixed reactions and non-IgE mediated hypersensitivities. Results: The main cow’s milk allergens – α-lactalbumin, β-lactoglobulin, serum albumin, caseins, bovine serum albumins, and others – may determine allergic reactions through a range of mechanisms. All marketed milk and milk products have undergone industrial processing that involves heating, filtration, and defatting. Milk processing results in structural changes of immunomodulatory proteins, leads to a loss of lipophilic compounds in the matrix, and hence to a higher allergenicity of industrially processed milk products. Thereby, the tolerogenic capacity of raw farm milk, associated with the whey proteins α-lactalbumin and β-lactoglobulin and their lipophilic ligands, is lost. Conclusion: The spectrum of immunopathogenic mechanisms underlying cow's milk allergy (CMA) is wide. Unprocessed, fresh cow's milk, like human breast milk, contains various tolerogenic factors that are impaired by industrial processing. Further studies focusing on the immunological consequences of milk processing are warranted to understand on a molecular basis to what extent processing procedures make single milk compounds into allergens.

Listeria monocytogenes was the etiologic agent in nearly all recent outbreaks in North America attributed to pasteurized dairy products, whereas Escherichia coli O157 infections were responsible for most of the rare, yet serious complications from outbreaks involving unpasteurized dairy. This study determined the susceptibility of selected strains of L. monocytogenes and Shiga toxin-producing E. coli (STEC) to commercial phage preparations and their ability to control these pathogens in pasteurized and raw milk during 7-day storage at 7 °C. Both phage products demonstrated high lytic efficiency against 17 strains of L. monocytogenes whereas the efficiency of E. coli phages was more variable against 11 strains of O157 and non-O157 STEC. Broth microdilution assays identified effective endpoint multiplicities of infection (MOI) ranging from log 2.53 to 5.13, which differed between strains of L. monocytogenes and phage products. Mean log MOIs of E. coli phages against STEC also varied within and between products from 0.43 to 7.05. Despite these observations, the change in counts over time of three L. monocytogenes strains exposed to phage in pasteurized milk (log MOI 6) was similar with counts ∼ 4 log CFU/mL lower than control at day 7. Results for STEC O157 varied by strain but counts were lower than control in all cases by 72 h thorough day 7. Titers on isolates of both pathogens isolated from pasteurized milk indicated that the surviving populations were less susceptible to phage. The addition of a phage preparation to raw milk did not reduce populations of either pathogen or affect the change in counts of any strain over time when compared to control. Reduced efficacy in raw milk may be attributed to reduced phage binding as titers in raw milk decreased steadily (∼2 log PFU/mL) during storage. Commercial phage products may be a promising pathogen control intervention for pasteurized dairy products, warranting further investigation., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Dennis D'Amico reports financial support was provided by National Institute of Food and Agriculture and The George Walker Milk Research Fund. Products used in this research were provided free of charge by Intralytix and Micreos food Safety- DD If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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 log 10 EID 50 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 log 10 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., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Crown Copyright © 2024. Published by Elsevier Ltd. All rights reserved.)

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Pasteurization is an effective sterilization technique for the treatment of liquid egg white (LEW), but the pasteurization temperature is generally limited because increased temperature can lead to aggregation of the proteins and affect their processing properties. In this study, phosphorylation modification was used to increase the thermal stability and pasteurization temperature of LEW, aiming to enhance the pasteurization sterilizing effect. The FT-IR results showed that the phosphate groups were successfully grafted into protein molecules, improving the order degree of protein molecules. In this case, the pasteurization temperature of LEW increased from 58 °C to 61 °C, without accompanying thermal aggregation. The molecular structural results suggested that the enhanced thermal stability was attributed to the decreased average particle size and the increased electrostatic repulsion between protein molecules, which largely reduced the turbidity of LEW during pasteurization treatment. Meanwhile, this process was dominated by noncovalent interactions (hydrophobic interactions and hydrogen bonding). Furthermore, the phosphorylation modification can synchronously improve emulsifying and foaming properties of LEW. Therefore, this work suggested that phosphorylation has great potential to improve thermal stability and pasteurization temperature of LEW, which can be utilized to extend its sterilizing effect and shelf life., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Milk is one of the most widely consumed foods globally. To protect consumer interests, it is essential to establish an analytical method to detect the degree of heating in milk. A novel approach using nano liquid chromatography-orbitrap fusion mass spectrometer was developed for screening and identifing thermally sensitive peptides markers in the milk heating process (below 100 °C). This method integrates untargeted proteomics and chemometric tools to analyze protein quantitation data from differently heat-treated milk. Thirteen potential markers were screened out and identified, and further confirmed using by standard substances. Then, the accurate concentrations of 13 potential markers determined by isotope-dilution ultra-performance liquid chromatography-tandem triple quadrupole mass spectrometry were further mining the highly specific and thermally sensitive peptides markers. And Four peptides-INLFDTPLETQYVR, FELLGCELNGCTEPLGLK, QFQFIQVAGR, and GEADALNLDGGYIYTAGK-were selected as marker peptides to differentiate normal pasteurized milk from overheated pasteurized milk. The concentrations of INLFDTPLETQYVR ranges from 150 ± 11 µg/L to 350 ± 23 µg/L, while the concentrations of FELLGCELNGCTEPLGLK ranges from 40 ± 5 µg/L to 92 ± 3 µg/L, can distinguish normal pasteurized milk from overheated pasteurized milk. QFQFIQVAGR indicates overheated pasteurized milk at 230 ± 21 µg/L, and GEADALNLDGGYIYTAGK signifies 750 ± 43 µg/L. This study provides new insights for distinguishing overheated pasteurized milk., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Background: Bovine milk processing influences the structure of the curd formed during gastric digestion, which may alter gastric protein hydrolysis and impact amino acid (AA) release into the small intestine., Objectives: This study aimed to determine the influence of heat treatment and homogenization on the gastric protein digestion and AA emptying of bovine milk., Methods: Nine-wk-old pigs (n = 144) consumed either raw, pasteurized nonhomogenized (PNH), pasteurized homogenized (PH), or ultra-high-temperature homogenized (UHT) bovine milk for 10 d. On day 11, fasted pigs received the milk treatment (500 mL) before gastric contents were collected at 0, 20, 60, 120, 180, and 300 min postprandially. The apparent degree of gastric protein hydrolysis (based on the release of free amino groups), apparent gastric disappearance of individual proteins [based on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel band intensity], and the gastric emptying of digested protein and AA were determined., Results: During the first 60 min, the rate of apparent gastric protein hydrolysis was fastest in pigs fed UHT milk (0.29%/min compared with on average 0.07%/min in pigs fed raw, PNH, and PH milk). Differences in the apparent degree of gastric protein hydrolysis and emptying were reflected in the rate of digested protein entering the small intestine. The AA gastric emptying half-time was generally shorter in pigs fed PH and UHT milk than in pigs fed raw and PNH milk. For example, the gastric release of total essential AA was >2-fold faster (P < 0.01) in pigs fed PH or UHT milk than that in pigs fed raw or PNH milk (i.e., homogenized compared with nonhomogenized milk)., Conclusions: Heat treatment and homogenization increased the apparent gastric degree of protein hydrolysis and the release of digested protein into the small intestine. However, the rate of AA entering the small intestine was mainly increased by homogenization., (Copyright © 2024 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.)

The proposed work compares a combination of ohmic and vacuum heating (OH-VC) with conventional heating. Tomato paste was freshly extracted from tomatoes and subjected to 0-220 V alternating current (AC) with 50 Hz frequency under a pressure of 0.3-0.7 bar until the temperature reached 87 °C and compared with tomato paste heated in a double jacket vat. Tomato paste was further analyzed using Fourier transform infrared spectroscopic analysis (FTIR), volatile analysis using gas chromatography-mass spectrometry (GC-MS), minerals analysis using scanning electron microscope – energy dispersive spectrometer (FEG-SEM), scanning electron microscopy, and colour measurements. Based on FTIR analysis, tomato paste processed with OH-VC heating was found to have higher deformations of sugars than conventionally heated paste. Similarly, OH-VC heated product contained caramel-like odours associated with furfural and 5-methyl furfural generation due to electric treatment of food. Electrodes used in ohmic heating did not cause any changes in the minerals content due to heavy metal ion migration. Structurally, OH-VC treated cells were found to have a more regular and preserved structure than conventional heating. No effect on the colour of the tomato paste was observed. These results demonstrate the advantageous effect of OH-VC heating compared to conventional heating, primarily attributed to the lower treatment time and higher heating homogeneity. Yet, the generation of caramel-like odours suggests the need to optimize OH-VC treatment for each particular product.

This study was carried out to reveal the feasibility of propolis as a biopreservative for fruit juices. A statistical approach was used to analyze the previously published experimental data. Different pasteurization techniques including the use of propolis, thermal and non-thermal methods were considered in data collection. First order degradation kinetic model was used to determine the degradation rate of fruit juices based on the quality attributes such as ascorbic acid content (30 datasets), total plate count (35 datasets), pH (30 datasets) and antioxidant capacity (16 datasets). Propolis was found to inhibit the growth of bacteria effectively with the negative rate constant (-44,874.66 CFU/g/day), whereas the kinetic constants of other techniques were in positive values ranged from 7.75–9992.17 CFU/g/day. Propolis was also the most effective method to preserve the antioxidant capacity of juices with the lowest degradation rate (-0.0033 mg/g/day). Factor analysis revealed that the remarkable property of propolis was mainly contributed by its phenolics, and partly attributed to its flavonoids. The antibacterial property of propolis was more effective to inhibit the growth of gram positive bacteria (Staphylococcus aureus) than gram negative bacteria (Escherichia coli). A weak correlation between antioxidant and antibacterial properties of propolis was also observed.

To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.

Colostrum contains bioactive components protecting the newborn intestine against bacteria. It is unclear how to optimize processing conditions with highest product bioactivity. Non-pasteurized (BC00), standard-pasteurized (72 °C-15 s, BC72), gently-pasteurized bovine colostrums without (63 °C-30 min, BC63) and with gamma-irradiation (BC63g) were tested for effects on bacterial growth inhibition (Escherichia coli, Staphylococcus aureus and S. epidermidis), intestinal epithelial cell (IEC) proliferation and cytokine secretion in vitro. Thermal processing decreased endogenous bacteria and IgG levels. All BCs inhibited bacterial growth 1–2 h after inoculation, but only BC00, BC63 and BC63g retained activity after 4–24 h. After 4 h, the activity against S. epidermidis of BC63g was lower than BC00 but still potent when mixed with formula. All BCs stimulated IEC proliferation, with the most pronounced responses for BC00. Only BC00 and BC63 increased IL-8 secretion in lipopolysaccharide-stimulated IECs. Thermal processing reduced bioactivity and combined gentle pasteurization and gamma-irradiation improved BC sterility and bioactivity, relative to standard pasteurization.

The aims of this study were to survey the current storage condition of pasteurized milk in Oman and to evaluate its physicochemical and microbiological stability. The results of the statistical survey indicated that 50% of the total outlets surveyed were in violation in terms of providing the conditions for storing pasteurized milk, where grocery stores formed the majority of those outlets in violation. The results of physicochemical and microbiological tests of samples, which were stored at temperatures of 5 °C and 8 °C for a period of 12 days from the date of production, indicated that the characteristics of pasteurized milk were not affected during the storage period, and their results were consistent with the standard specifications of pasteurized milk. Therefore, extending the shelf-life of pasteurized milk stored at 5 °C for a period of 9 days from the date of production is considered safe.

Background: Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptying (GE) rate proposed as a possible mechanism., Objectives: To investigate the impact of milk heat treatment on GE as a mechanism of faster nutrient appearance in blood. We hypothesized that GE and circulating nutrient delivery following consumption would be faster for UHT-M than PAST-M., Methods: In this double-blind randomized controlled cross-over trial, healthy female (n = 20; 27.3 ± 1.4 y, mean ± SD) habitual dairy consumers, consumed 500 mL of either homogenized bovine UHT-M or PAST-M (1340 compared with 1320 kJ). Gastric content volume (GCV) emptying half-time (T 50 ) was assessed over 3 h by magnetic resonance imaging subjective digestive symptoms, plasma amino acid, lipid and B vitamin concentrations, and gastric myoelectrical activity were measured over 5 h., Results: Although GCV T 50 did not differ (102 ± 7 min compared with 89 ± 8 min, mean ± SEM, UHT-M and PAST-M, respectively; P = 0.051), GCV time to emptying 25% of the volume was 31% longer following UHT-M compared with PAST-M (42 ± 2 compared with 32 ± 4 min, P = 0.004). Although GCV remained larger for a longer duration following UHT-M (treatment × time interaction, P = 0.002), plasma essential amino acid AUC was greater following UHT-M than PAST-M (55,324 ± 3809 compared with 36,598 ± 5673 μmol·min·L -1 , P = 0.006). Heat treatment did not impact gastric myoelectrical activity, plasma appetite hormone markers or subjective appetite scores., Conclusions: Contrary to expectations, GE was slower with UHT-M, yet, as anticipated, aminoacidemia was greater. The larger GCV following UHT-M suggests that gastric volume may poorly predict circulating nutrient appearance from complex food matrices. Dairy heat treatment may be an effective tool to modify nutrient release by impacting digestion kinetics., Clinical Trial Registry: www.anzctr.org.au (ACTRN12620000172909)., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Juice produced from the leaves of Justicia secunda is claimed to have potentials for treating anemia but is highly perishable while the production conditions are not yet mastered. Meanwhile in juice production from fruits or vegetables, key processing steps include extraction and pasteurization which are usually carried out separately with an attendant consequence on the production cost. This work was aimed at combining these unit operations in order serve time and energy. The effect of Conventional Extraction followed by Pasteurization (CEP) in comparison with Simultaneous Extraction and Pasteurization (SEPA) on the Vitamin C content of the juice was investigated. Kinetic models indicated that, the variation of Vitamin C occurred in two phases; a first phase corresponding to the accumulation of Vitamin C in the extraction medium and a second phase corresponding to its degradation. Average Vitamin C in the juice from the SEPA process was significantly greater than that from the CEP process. Major gains from the SEPA process include gain in energy, reduction in processing times and higher retention of Vitamin C in the juice.

The interest in phytoene and phytofluene is expanding. In this study their bioaccessibility from thermally treated orange juices was analysed. Other carotenoids were also considered for comparison. Fresh, pasteurized, and ultrafrozen juices thawed at room temperature (UF-RT), in microwave oven (UF-MW), and in fridge (UF-FG) were investigated. Colourless carotenoids suffered less degradation as a result of ultrafreezing than xanthophylls. The carotenoid with highest bioaccessibility in the fresh juice was phytoene (10%). Total carotenoid bioaccessibility followed the order: Pasteurized > UF-MW > UF-RT > UF-FG > Fresh. The cells degradation followed this same order while the particle size followed the opposite, i.e. the samples with the higher bioaccessibility were those with lower particle size. Thus, it was concluded that thermal treatments could enhance the release of carotenoids from the matrix due to the degradation of cells which could explain the higher bioaccessibility. The best source of bioaccessible colourless carotenoids was UF-MW.

To provide guidance to medical providers, wilderness users, and travelers, the Wilderness Medical Society convened an expert panel to develop evidence-based guidelines for treating water in situations where the potability of available water is not assured, including wilderness and international travel, areas impacted by disaster, and other areas without adequate sanitation. The guidelines present the available methods for reducing or eliminating microbiological contamination of water for individuals, groups, or households; evaluation of their effectiveness; and practical considerations. The evidence base includes both laboratory and clinical publications. The panel graded the recommendations based on the quality of supporting evidence and the balance between benefits and risks/burdens according to the criteria published by the American College of Chest Physicians.

Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1–3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96–4.04 were pasteurized at 95 °C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22–2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5–14%) than the white grape juice blends. The ascorbic acid content (81.39–113.5 mg/100 mL), total phenolic content (86.93–117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104–127 µmol TEAC/100 mL) varied widely in the drinks.

The softening of acidified chili peppers induced by processing and storage has become a major challenge for the food industry. This study aims to explore the impact of pasteurization techniques, thermal processing (TP), high-pressure processing (HPP), addition of sodium metabisulfite (SMS), and storage conditions (25 °C, 37 °C, and 42 °C for 30 days) on the texture-related properties of acidified chili pepper. The results showed that the textural properties of samples were destructed by TP (the hardness of samples decreased by 19.43 %) but were less affected by HPP and SMS. Compared with processing, storage temperature had a more dominant impact on texture and pectin characteristics. With increased storage temperature, water-solubilized pectin fraction content increased (increased by 160.99 %, 136.74 %, and 13.01 % in TP, HPP, and SMS-stored groups, respectively), but sodium carbonate-solubilized pectin fraction content decreased (decreased by 29.84 %, 26.81 %, and 8.60 % in TP-, HPP-, and SMS-stored groups, respectively), especially in TP-stored groups. Multivariate data analysis showed that softening was more closely related to pectin conversion induced by acid hydrolysis and pectinase depolymerization. This finding offers new perspectives for the production of acidified chili pepper., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Human milk (HM) is considered the best source of nutrition for infant growth and health. This nourishment is unique and changes constantly during lactation to adapt to the physiological needs of the developing infant. It is also recognized as a potential route of transmission of some viral pathogens although the presence of a virus in HM rarely leads to a disease in an infant. This intriguing paradox can be explained by considering the intrinsic antiviral properties of HM. In this comprehensive and schematically presented review, we have described what viruses have been detected in HM so far and what their potential transmission risk through breastfeeding is. We have provided a description of all the antiviral compounds of HM, along with an analysis of their demonstrated and hypothesized mechanisms of action. Finally, we have also analyzed the impact of HM pasteurization and storage methods on the detection and transmission of viruses, and on the antiviral compounds of HM. We have highlighted that there is currently a deep knowledge on the potential transmission of viral pathogens through breastfeeding and on the antiviral properties of HM. The current evidence suggests that, in most cases, it is unnecessarily to deprive an infant of this high-quality nourishment and that the continuation of breastfeeding is in the best interest of the infant and the mother., (Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.)