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Background: Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or pasteurized sauerkraut for 4 weeks on gut microbial composition and the metabolome in a healthy study population. Results: Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs). Conclusions: The gut microbiome of healthy individuals is rather resilient to short-term dietary interventions even though single species might be affected by sauerkraut consumption. 8SR_NnwFbM-jC9uq-JPqaW Video Abstract [ABSTRACT FROM AUTHOR]

Pasteurization is a necessary process that has to be done in order to ensure the health of the general public and for consumption dates (perished goods). The employment of artificial intelligence in pasteurization changes the course of technology and embodies a radical leap forward in food safety and quality. Artificial intelligence integrates precision, control, and efficiency levels of pasteurization mainstreamed traditionally by conventional food processing methods. Several artificial intelligence applications have been implemented for microbiological safety assessment, predictive modelling, and optimization of pasteurization processes that aim to reduce failure costs due to recall incidents and the necessity for costly quality assurance control measures. By using AI to process, industries can customize the pasteurization temperature and duration of heat in order to sterilize harmful bacteria and pathogens while preserving nutrition. AI also means predictive modelling and in the long run that will help dramatically decrease energy by curbing food waste which affects operational costs and sustainability. The present paper aims to provide an overview of artificial intelligence concerning food pasteurization in terms of process optimization, monitoring and control, microbiological safety assessment, and predictive modelling. [ABSTRACT FROM AUTHOR]

Sugarcane juice (SJ), known for its rich nutrients, faces challenges in processing and marketing due to rapid spoilage by microbes and enzymes. This study aimed to develop techniques to extend the shelf life of SJ. We investigated optimizing SJ's pH to 4.00 using different acids. Based on sensory tests, orthophosphoric acid (OPA) was chosen as the most acceptable acidulant. The pH-adjusted juice was then heated at various temperatures (50–90 °C). Heating at 90 °C significantly reduced a spoilage enzyme (PPO activity) compared to untreated juice. Pasteurization time at 90 °C was further optimized to 15 min based on PPO activity and microbial control. The final preservation method involved preheating pH-adjusted juice (with OPA) to 60 °C, followed by hot filling into pre-sterilized bottles and pasteurization at 90 °C for 15 min. This method ensured juice quality and storage stability. Storage studies showed that the pH-adjusted and pasteurized SJ maintained good quality for three months under various storage conditions. This study demonstrates the potential of this technology for efficient SJ storage and utilization, opening doors for commercial applications. [ABSTRACT FROM AUTHOR]

The objective of the study was to enhance the survivability of Lactobacillus plantarum (ATCC 29521) and investigate their resistance to some extreme conditions following its microencapsulation with alginate, chitosan, and olibanum gum. The study's findings showed that the use of olibanum gum in the first and second layers with alginate and chitosan protected the bacteria against various forms of pasteurization, as well as against extremely acidic conditions and high bile salt concentrations. After 28 days of storage at 4°C, the bacteria coated with the using of olibanum gum in the first and second layer demonstrated a great superiority in maintaining high numbers and better viability. The use of gum also contributed to increase the ability of the bacteria to withstand freezing storage at -18°C and re-thawing. The results also showed that olibanum gum was a superior cryoprotectant during freeze-drying process and storage for six months at 22 ℃. Also scanning electron microscope images showed that beads encapsulated with using of olibanum gum loaded a higher number of Lb. plantarum. [ABSTRACT FROM AUTHOR]

Our study aims to assess the thermal inactivation of non-proteolytic type B Clostridium botulinum spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended durability. First, the heat resistance of the spore suspension was determined using capillary tubes in potassium phosphate buffer at 80°C. The D80 value was estimated to be 0.7–0.8 min. Then, inactivation was studied in a plant-based fish alternative using "thermal cells equipment." Inactivation kinetics were obtained at four temperatures: 78, 81, 84 and 85°C, in duplicates. A secondary model describing log10D values versus temperatures was fitted to the dataset. The model parameters ZT and log10Dref (log10D at Tref 82°C) were estimated to be 8.02 ± 0.46°C and 0.32 ± 0.02, respectively. Model validation was done first with additional data collected at three different temperatures (79.1, 82.5, 87.5°C) and second with literature data. The time required to deliver 6 log reduction in the plant-based food matrix was predicted at temperatures within the range 80–90°C. The recommended processing for vacuum-packed chilled products, 90°C for 10 min, was evaluated. We demonstrated that the recommended processing is approximately five times more than the time required for 6 log reduction of non-proteolytic C. botulinum in the plant-based fish alternative, indicating a substantial margin of safety. Our findings highlight the importance of conducting product-specific studies for the evaluation of thermal processing and the potential of process optimization for certain product categories. [ABSTRACT FROM AUTHOR]

Abstract Background Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or pasteurized sauerkraut for 4 weeks on gut microbial composition and the metabolome in a healthy study population. Results Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs). Conclusions The gut microbiome of healthy individuals is rather resilient to short-term dietary interventions even though single species might be affected by sauerkraut consumption. Video Abstract

Abstract In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at two different waveforms (sine and square). The treated liquid egg white was evaluated for validation parameters viz., heating rate, turbidity, soluble protein content, foaming capacity, and foaming stability. The viscosity of ohmically treated egg white was observed by subjecting the egg white to the shear rate ranges from 0.167 to 68 (s−1) where the viscosity decreased as the shear rate increased. The ohmic heating process variables were optimized using the Box-Behnken design and had a significant effect (P

The article presents experimental data on the reproduction of a muscular solid tumor in BALB/c mice and the study of dried milk from leukemia virus-infected cows after long-term pasteurization effect on the development of these tumors. It was found that inoculation of healthy (control) female BALB/c mice with tumor cells of the transplantable Sp.2/0 - Ag.8 line compared to control males predisposes to 1.8 times more intensive tumor development in animals on average. An experiment on the use of dried milk from leukemia virus-infected cows after long-term pasteurization indicates a decrease in the intensity of tumor development in males by 1.5 times, and in females - by 1.3 times (p

Highly pathogenic avian influenza A(H5N1) detected in dairy cows raises concerns about milk safety. The effects of pasteurization-like temperatures on influenza viruses in retail and unpasteurized milk revealed virus resilience under certain conditions. Although pasteurization contributes to viral inactivation, influenza A virus, regardless of strain, displayed remarkable stability in pasteurized milk.

The authors proposed a method for determining the intensity of heat load during milk pasteurization based on the transformation of the products of the initial stage of the Maillard reaction (lactosylated amino acids) contained in milk into intensely colored products of the final stage of the Maillard reaction (melanodes). The color intensity of products is measured by the colorimetric method. To carry out the analysis, a casein preparation purified from free lactose is made from milk, dried and crushed into particles with a size of 500–800 microns. The casein preparation is kept at 100°C for 5 hours to form melanoids. The color intensity of casein preparations is measured on the CIE L* a* b* color scale and the criterion of total color difference ΔE is calculated by the value of the L* a* b* color criteria before and after heat treatment of casein preparations. The conducted studies of pasteurized milk samples confirmed the physical nature of the coloration of casein powders, consisting in the presence of melanoids in them, the content of which was proportional to the intensity of pasteurization of milk sample.

In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at two different waveforms (sine and square). The treated liquid egg white was evaluated for validation parameters viz., heating rate, turbidity, soluble protein content, foaming capacity, and foaming stability. The viscosity of ohmically treated egg white was observed by subjecting the egg white to the shear rate ranges from 0.167 to 68 (s−1) where the viscosity decreased as the shear rate increased. The ohmic heating process variables were optimized using the Box-Behnken design and had a significant effect (P < 0.005) on the responses. The optimized parameters 17.93 V/cm voltage gradient, 10 Hz frequency, and 1.6 min holding time for sine waveform resulted in 19.6 °C/min heating rate, 0.01 turbidity, 98.35% soluble protein, 405.68% foaming capacity, and 31.84% foaming stability with the highest desirability of 78% of liquid egg white. The model developed from the dataset of this design can be used for predicting the responses within the limits of process variables. [ABSTRACT FROM AUTHOR]

In-pack radio frequency (RF) heating of liquid whole egg (LWE) was performed using a 27.12 MHz parallel-plate radio frequency (RF) system. To do this, 600 mL of LWE was subjected to RF heating in a RF-transparent plastic bag (140 mmxl80 mm). Experiments were conducted at two different electrode gap settings (98 and 103 mm) with and without orbital movement in the horizontal plane. The effect of agitation on heating rate and uniformity was investigated for varying rpm's (120 and 140 rpm) for a constant orbit diameter (35 mm). An orbital shaker was specially designed and coupled with the RF system for this purpose. Fiber optic probes were used to continuously measure the temperature of LWE at four different internal locations. Temperature uniformity index (TUI) was calculated to evaluate the uniformity of heating. Coagulation of LWE around the headspace was inevitable when the package was stationary during the treatment. Agitation brought about by orbital movement prevented the coagulation. Drastic improvement in heating rate and uniformity was observed upon orbital movement of LWE at all conditions. [ABSTRACT FROM AUTHOR]

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Preeclampsia (PE) is a serious complication of pregnancy linked to endothelial dysfunction and an imbalance in the gut microbiota. While Akkermansia muciniphila (AKK) has shown promise in alleviating PE symptoms, the use of live bacteria raises safety concerns. This study explored the potential of pasteurized A. muciniphila (pAKK) as a safer alternative for treating PE, focusing on its effects on endothelial function and metabolic regulation. A PE mouse model was induced via the nitric oxide synthase inhibitor L-NAME, followed by treatment with either pAKK or live AKK. Fecal metabolomic profiling was performed via liquid chromatography–tandem mass spectrometry (LC-MS/MS), and in vivo and in vitro experiments were used to assess the effects of pAKK on endothelial function and metabolic pathways. pAKK exhibited therapeutic effects comparable to those of live AKK in improving L-NAME-induced PE-like phenotypes in mice, including enhanced gut barrier function and reduced endotoxemia. pAKK also promoted placental angiogenesis by restoring endothelial nitric oxide synthase (eNOS) activity and nitric oxide (NO) production. The in vitro experiments further confirmed that pAKK alleviated L-NAME-induced NO reduction and endothelial dysfunction in human umbilical vein endothelial cells (HUVECs). Metabolomic analysis revealed that both pAKK and live AKK reversed metabolic disturbances in PE by modulating key metabolites and pathways related to unsaturated fatty acid biosynthesis, folate, and linoleic acid metabolism. As a postbiotic, pAKK may support existing treatments for preeclampsia by improving gut barrier function, restoring endothelial function, and regulating metabolic dysregulation, offering a safer alternative to live bacteria. These findings highlight the potential clinical value of pAKK as an adjunctive therapy in managing PE. [ABSTRACT FROM AUTHOR]

Obesity is a chronic disease that profoundly impacts human health, and the role of plant-based formulas (PBFs) in combating obesity has garnered significant interest. Studies have revealed that fermentation significantly enhances the taste, aroma, quality, and health benefits of PBF water extract, with pasteurization being the preferred sterilization technology. However, few studies have investigated the effects of pasteurization on the active components and potential functions of PBF water extract fermentation broth. To examine the impact of pasteurization on fermented water extract of Millettia speciosa Champ (FH08F) and its potential anti-obesity properties, the components of FH08F and thermal-pasteurized FH08F (FH08FS) were analyzed in this study. The analysis revealed a substantial rise in ester content following sterilization. This can be attributed to the acidic environment that promotes the esterification reaction during the heating phase. Network pharmacology was employed to thoroughly examine seven active components of upregulated compounds (URCs) with potential obesity targets, which constituted 92.97% of the total URC content, and four of them were nitrogen-containing aromatic heterocyclic compounds (NAHCs), which accounted for 90.33% of the total URC content. Upregulated NAHCs appear to actively contribute to efficacy against obesity. Molecular docking analyses have shown that theophylline, an NAHC, has the strongest binding affinity with the obesity-related target PTGS2 (Prostaglandin G/H synthase 2, 5FLG). These results imply that theophylline may directly activate PKA/PKG-mediated phosphorylated hormone-sensitive lipase (p-HSL), thereby promoting lipolysis through the cAMP signaling pathway and stimulating the catabolism of triglycerides (TGs) to combat obesity. In conclusion, pasteurization substantially alters the composition of FH08F, and NAHCs are likely to play a significant role in its potential anti-obesity function. These findings provide a scientific foundation for the potential therapeutic effect of FH08FS on obesity and associated metabolic diseases. [ABSTRACT FROM AUTHOR]

This paper explores the effects of egg orientation and yolk position during thermal processing using computational fluid dynamics simulation and experimentation. A carboxymethyl cellulose suspension was used to simulate the egg white, and a two‐dimensional model incorporated an air cell near the larger end. The simulation included four cases: two focused on vertical orientation with the yolk at the rear shell and the geometric center, and two on horizontal orientation with similar yolk positions. Repositioning the yolk in a horizontal orientation near the eggshell resulted in significant temperature variations. The findings show that a horizontal egg position, especially with the yolk near the eggshell, led to a significant 8%–16% reduction in heating times. This configuration also improved pasteurization efficiency, assessed by the F value, by about 13.8%. The study also revealed distinct flow patterns influenced by buoyancy forces, significantly related to temperature distribution inside the egg. [ABSTRACT FROM AUTHOR]

Highly pathogenic avian influenza viruses (HPAIVs) of the H5N1 subtype (clade 2.3.4.4b) have been detected in raw milk from infected cows. Several studies have examined the time and temperature parameters to ascertain whether influenza viruses in milk can be inactivated completely under commercial pasteurization conditions, yielding conflicting results. This study aimed to investigate whether milk could help protect influenza viruses from heat treatment. After heat treatment at 49 °C for one hour, the titer reduction of the influenza A/WSN/1933 (A/H1) virus in milk was approximately 1.6 log10TCID50/mL, which was significantly lower than that (3 log10TCID50/mL) observed in the Dulbecco's Modified Eagle Medium (DMEM) control media. The influenza D/bovine/CHN/JY3002/2022 (D/Yama2019) virus in milk retained a high residual infectivity (4.68 × 103 log10TCID50/mL) after treatment at 53 °C; however, the virus in DMEM completely lost its infectivity under the same conditions. Moreover, the influenza A/chicken/CHN/Cangzhou03/2023 (A/H5) virus in DMEM could be inactivated completely using any of the three heat treatment methods: 63 °C for 30 min, 72 °C for 15 s, or 80 °C for 15 s. For the virus present in milk, only heat treatment at 80 °C for 15 s completely inactivated it. These results suggest that milk prevents influenza viruses from pasteurization inactivation. [ABSTRACT FROM AUTHOR]

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

The general objective of this study was to assess the processing impact of selected advanced and conventional thermal technologies on the microbiological quality and selected physical and chemical parameters of blackcurrant juice (Ribes nigrum L.). In addition, the juice was extracted using an innovative spiral filter press operating under a low-oxygen atmosphere and vacuum pressing of the juice. Obtained blackcurrant juice was treated with selected technologies at a pilot scale: pulsed electric fields (PEF, 90 kJ/l, 15 kV/cm), high hydrostatic pressure (HHP, 400 MPa, 1 min), and thermal treatment (74 °C, 3 s). The processing effects were investigated directly after the treatments and during 8 weeks of refrigerated storage at 4 ± 1 °C. Different technologies and storage time affected mostly parameters like concentration of sugars, vitamin C, antioxidant capacity, total phenolic content, and total anthocyanins. The overall effect of PEF and HHP under the investigated conditions has had only a minor impact on selected quality parameters of the blackcurrant juices compared to the thermal treatment. [ABSTRACT FROM AUTHOR]

Pasteurization (PS) causes the abnormal changes in volatiles and off-flavors in juices and limit the commercial production of juices. Herein, the first study on the biochemical reaction of volatile and nonvolatile compounds in response to PS factors during the process of sea buckthorn pulp (SBP) was evaluated. Processing conditions (mainly 80 °C for 20 min) had significant effects on the volatile and nonvolatile compounds. The restricted unsaturated fatty acid metabolism led to the greatest decrease of 20.25% in esters with fruity odor, and furans, smelling like caramel and toast, exhibited the highest increase of 136.40% because of the enhancement of the Maillard reaction. Dimethyl sulfide and dimethyl trisulfide elicited a cooked onion-like off-flavor, generated mainly from Strecker degradation of sulfur-containing amino acids, strengthened by the high pH and sufficient substrates due to the highest consumption rates of 4.66% and 12.01% for organic acids and sugars. Reasonable temperature and time control are crucial to the improvement of the process for PS for the SBP industry. [ABSTRACT FROM AUTHOR]

Objectives: Breastfeeding and human milk (HM) improve maternal and infant morbidities and mortality. Therefore, monitoring the safety of breastfeeding and access to HM is of critical importance. In this study, we assessed tools to monitor the presence of monkeypox virus (MPXV) in HM and whether standard Holder pasteurization inactivates MPXV. Materials and Methods: Heat-inactivated MPXV was added to HM or viral transport media (VTM) and analyzed using both research and clinical MPXV quantitative polymerase chain reaction (qPCR) tests. Infectious MPXV was added to HM and was exposed to 1 cycle of freeze-thaw, incubation for 1 hour at room temperature, or conditions of Holder pasteurization (62.5°C for 30 minutes) followed by infectious unit quantification by plaque assay. Results: Research and clinical nucleic acid tests detect MPXV that was added to HM but with reduced sensitivity compared with equivalent samples in VTM at low virus inoculum. MPXV added to HM to achieve a starting concentration of 225,000 plaque forming units (pfu)/mL remains infectious after freeze-thaw or 1 hour storage at room temperature. However, Holder pasteurization reduced infectious virus below the limit of detection, >2,000-fold reduction in viral titer. Conclusion: MPXV can be detected when added to HM using a clinical laboratory-developed qPCR test without modification, but the detection limit is reduced compared with equivalent samples in VTM. MPXV remains viable in HM should the virus ever gain access to HM, but Holder pasteurization reduces infectious MPXV to below detection limits and can be used to reduce the risk of MPXV transmission to infants who receive pasteurized (donor) HM.

Milk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide. Russia is currently experiencing a shortage of low-heat milk powder import. The research featured the effect of thermal treatment and pasteurization mode on the protein profile and microbiological parameters of skimmed milk powder. The research objective was to establish the thermal variables for low-heat milk powder. The study involved raw milk, skimmed milk produced under different heat treatment conditions, and skimmed milk powder obtained from this milk. The authors used standard analytical methods to define the protein profile, as well as the microbiological and physicochemical parameters. A set of experiments made it possible to classify the heat treatment of skimmed milk powder produced under various milk pasteurization modes, as well as to establish its biochemical and microbiological parameters. The optimal mode for low-heat milk powder was a combination of thermal treatment (60 ± 2°C for 10 s followed by cooling to 10°C for 10 h) and low-temperature pasteurization (72 ± 2°C for 15 s). The powder obtained met the Technical Regulations of Customs Union TR CU 033/2013 and State Standard 33629-2015. A lower thermal load maintains the microbiological safety of milk powder while preserving its quality. In this study, the optimal thermal treatment and pasteurization mode yielded milk powder of low-heat category, thus preserving the native protein and microbiological safety. As a result, the low-heat milk powder acquired some high-quality functional and consumer properties.

Orange juice is a highly nutritious beverage. Traditional pasteurization methods cause nutrient loss and taste changes. Plasma treatment (PT) is an emerging method with a high sterilization rate. This study investigated the effects of corona discharge plasma on the sterilization of orange juice by changes in color difference, total phenol content, and pH value. Single‐factor experiments revealed that higher voltage (40 kV) and longer sterilization time (25 min) had better sterilization effects. Response surface analysis indicated that frequency had the greatest impact on sterilization rates, and the optimal sterilization conditions were a voltage of 44.75 kV, a frequency of 9.46 kHz, and a sterilization time of 25 min. Under these conditions, the sterilization rate reached 97.9%, meeting the national standard of 104 colony‐forming units/mL (GB7101‐2022). Compared to untreated juices, the color difference value was 16.32, the pH value decreased by 0.12, and the total phenol content increased by 0.669 mg/mL. However, the evaporation of water plays an important role in increasing the total phenol co. Moreover, the comparative analysis showed that PT was comparable to pasteurization in terms of sterilization effects, flavor preservation, and the concentration of bioactive components. This study provides a theoretical basis for industrial applications of PT. [ABSTRACT FROM AUTHOR]

Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore, decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating stands out in several branches of industry, mainly food processing, as an alternative method to conventional pasteurization which takes long process times and overheating. RF heating functions without relying on heat conduction. It generates internal heat by inducing the rotation of polar molecules and the motion of ions. The advantages of dielectric heating with greater wave penetration include rapid, uniform and volumetric heating, presenting high energy efficiency. Furthermore, it is an effective, validated method for eliminating pathogens in agricultural products and is free from chemical residues. Although many reviews have discussed this technology, few reviews have covered the research trends in this field in the recent years, during which the number of studies discussing RF treatment of foods have increased. Therefore, this review focuses on the RF applications in the food industry for pest control, microbial and enzymatic inactivation of solid, liquid, and powdered foods in the last five years. Besides covering the fundamental aspects of RF technology, we also examine its benefits and drawbacks, address the challenges it presents, and explore future prospects [ABSTRACT FROM AUTHOR]

Thermal processing is commonly employed to ensure the quality and extend the shelf‐life of fruits and vegetables. Radio frequency (RF) heating has been used as a promising alternative treatment to replace conventional thermal processing methods with advantages of rapid, volumetric, and deep penetration heating characteristics. This article provides comprehensive information regarding RF heating uniformity and applications in processing of fruit and vegetable products, including disinfestation, blanching, drying, and pasteurization. The dielectric properties of fruits and vegetables and their products have also been summarized. In addition, recommendations for future research on RF heating are proposed to enhance practical applications for fruits and vegetables processing in future. [ABSTRACT FROM AUTHOR]