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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]

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]

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]

KrCl* excilamp treatment has emerged as a potential method to replace conventional 254 nm low-pressure mercury UV-C lamps to ensure the microbiological safety of food items. In this study, we demonstrated a dielectric barrier discharge (DBD) based mercury-free 222 nm exciplex source to investigate the microbial and physicochemical properties of raw milk and compared it with 253 nm and pasteurization methods. The UV dose delivered to the milk samples was estimated using the chemical actinometry method and found to be 10.9 J/ml. The methylene blue reduction test (MBRT) of milk was increased for more than 5 h, with just 2.5 min of far UV-C (222 nm) treatment. Approximately 2.58 log and 2.11 log decrease in the E. coli and S. aureus were achieved after 2.5 min of 222 nm treatment of whole milk. We inferred that 222 nm UV light is more efficacious vis-à-vis 253 nm and pasteurization in increasing milk quality without altering its physicochemical properties, indicating its potential use as a more efficient UV source for enhancing milk safety, quality, and shelf life. This widens the scope for the use of mercury-free far UV-C irradiation as a viable and non-thermal technology in the dairy industry, food sector, and overall sterilization applications. [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]

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]

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.

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.

This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme, which causes browning and can reduce the phenol content in fruit which can reduce antioxidant activity. The pasteurization process was carried out to inactivate PPO in soursop juice production. Soursop juice was prepared from soursop fruit pulp pasteurized at temperatures (56, 62, 68, 74, and 80 oC) for various pasteurization times (5, 10, and 15 minutes). Time and temperature of pasteurization had a significant effect (ρ < 0.05) on physical characteristics (Total Soluble Solid/TSS, viscosity, pH, and colour), polyphenol oxidase enzyme activity, antioxidant activity, and microbial population. Pasteurization at 62 ˚C for 5 minutes can maintain antioxidant activity with the greatest total phenol of 85.45 ± 3.5 mg GAE/100 g, total flavonoid of 71.38 ± 6.9 mg QE/100 g, and antioxidant activity of 76.91 ± 0, 33%. Pasteurization at 80 ˚C for 15 minutes can reduce the total number of bacteria from 350 ± 24 CFU/mL to 54 ± 22 CFU/mL, which has a TSS value of 13.73 ˚brix, viscosity of 928.67 mPa, pH of 4.40, a total colour change of 0.556, and has the lowest PPO enzyme specific activity of 0.0005 U/mg with enzyme inactivation of 93%.

To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 ℃ pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage.

Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value. [ABSTRACT FROM AUTHOR]

The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders. [ABSTRACT FROM AUTHOR]

Within the evolving regulatory landscape of the European Union concerning animal by-product (ABP) management within the circular economy framework, this study explores the concurrent objectives of safeguarding public health and environmental integrity and maximizing final product value. Anaerobic digestion (AD) emerges as a holistic solution for ABP management, addressing sanitation concerns while enhancing end-product quality. Through laboratory-scale experimentation, the AD process applied to four substrates—poultry manure, swine manure, cattle manure, and food waste—is scrutinized. Prior to AD, pasteurization at 70 °C for 60 min ensures microbial safety. Subsequently, four experimental AD cycles compare pasteurized and unpasteurized substrates. Results highlight the efficacy of pasteurization in sanitizing final products across all substrates, emphasizing its pivotal role in product safety. However, pasteurization's impact on system performance varies. While enhancing biogas yield from animal waste notably, its influence on food waste biogas production is less pronounced, indicating substrate-specific dynamics. This study offers insights into optimizing ABP management strategies, emphasizing the interplay between pasteurization, substrate characteristics, and AD performance. Such insights are crucial for advancing sustainable practices in the circular economy paradigm, balancing environmental stewardship with economic viability. [ABSTRACT FROM AUTHOR]

The induced electric field (IEF) was produced via an oscillating magnetic field, for direct heating of orange juice within a winding coil. During the process, the applied magnetic field was at the range from 0.07 to 1.43 T with 50 kHz. Then, the numerical relationships between excitation voltage, magnetic field, IEF, induced current density, magnetomotive force and energy efficiency were investigated. Since a rectangular wave of excitation voltage was applied, the sawtooth waveform of induced voltage or IEF loaded on the juice was observed. As the magnetic field increased, outlet temperature and induced current density in the juice was improved, the maximum values were 99.5°C and 0.50 A/cm2, respectively, at a conductivity 4.53 mS/cm for the residence time of 4.5 min. However, the efficiency of the process exhibited a negative correlation with the escalation of excitation voltage. At initial colony count about 4.50 log colony‐forming units/mL, the IEF pasteurization reduced all the aerobic microorganisms, molds, and yeasts in the juice, which were evaluated at detectable limits below 1 log colony‐forming units/mL. Moreover, all treatments had no significant effects on pH, total soluble solids and titratable acidity of the juice (p > 0.05). In particular, there was also no significant change in color parameters after IEF pasteurization (p > 0.05). It indicated a significant decrease in vitamin C and total phenolic content of the control groups (p > 0.05), but no significant change in carotenoid content was observed in all treated juice (p > 0.05). heating technology using IEF has the potential to the pasteurization of fruit juice. Practical applications: Induction electric field technology has progressed rapidly in the past 2 years, it can use oscillating alternating magnetic field to realize the direct heating of liquid food. The process has thermal and non‐thermal effects, at 65–70°C, within 15–30 s to achieve the commercial asepsis of acidic liquid food. After the pasteurization, it can better maintain the color and flavor of the juice. We have assembled a laboratory prototype for testing in the early stage, the processing capacity is at the range of 0–10 L/h. Currently, the system has been able to reach the pilot production scale with the processing capacity of 100–500 L/h. Through the use of highly permeable magnetic materials, the energy consumption per ton of juice processing is controlled at 120 k·Wh level for the pasteurization and is expected to achieve a larger processing capacity in the future. [ABSTRACT FROM AUTHOR]

Not from concentrate (NFC) orange juice is processed directly from the fresh orange after cleaning, sterilized and aseptically filled, because it does not go through the process of concentration, reduction and preparation, so as to maintain the original flavor and nutrition of the fruit. Sterilization is the most significant processing step in juice production, which can effectively prolong the shelf life of citrus juice through killing microorganisms. Currently, pasteurization is a kind of widely used thermal sterilization techniques in the industry and is also widely used in the manufacture of liquid foods. However, high temperatures inevitably have some negative effects, such as causing deterioration of color and even odor, changing the physicochemical properties, and reducing the heat-sensitive nutritional and functional components in the juice, which may be detrimental to the health of consumers. Therefore, there is an urgent need to systematically compare the influences of different sterilizations on the quality of NFC orange juice and select suitable sterilization methods for processing high-quality NFC juice. Thermosonication (TS) technology, as a low heat sterilization technology, has been widely concerned in the sterilization of liquid food. In order to evaluate the efficiency of TS on the quality of NFC orange juice, the effects of TS (600 W, 60 ℃, 13 min) on the microorganisms, color, limonin, nomilin, vitamin C, total phenol, total flavonoid content and antioxidant activity of NFC orange juice were investigated during storage at low temperature for 35 days compared to the traditional pasteurization (70 ℃, 15 min), and the changes in volatile compounds of NFC orange juice with traditional pasteurization and TS were also analyzed by GC-MS. The results showed that both treatments effectively ensure the microbiological safety of NFC orange juice during storage. The sugar and acid components of NFC orange juice were stable during storage, and TS treatment did not affect the taste of NFC orange juice. Compared with the traditional pasteurization group of NFC orange juice, TS treatment improved the turbidity stability of orange juice. With the extension of storage time, TS treatment increased the L*, a* and b* values. However, the ΔE* values were all less than 1.00, the color difference could not be perceived, and the BI value decreased by 12.50% ～16.67%. The loss rate of Vc in NFC orange juice was reduced by 10.52% of TS group. The contents of total phenol and total flavone of TS group were 1.00-1.06 times of those in the traditional pasteurization group. The limonin content decreased by 17.37%～ 56.62% and nomilin content decreased by 9.32%～ 63.85%, respectively. The DPPH free radical scavenging ability and FRAP total antioxidant capacity were 1.09～1.21 times and 1.11～1.70 times that of pasteurization, respectively. GC-MS analysis identified 49 volatile compounds. The traditional pasteurization process produced 1-octene-3-ol, 2-octene-1-ol, 2-octyne-1-ol, ethyl butyrate, (E)-2-octenal, (E)-2-nonenal, (E)-2-heptenal, creinaldehyde, 6-methyl-5-heptene-2- ketone and butyric acid in the NFC orange juice, which were the mainly volatile components that caused the hot odor of NFC orange juice, but TS effectively inhibited to produce these volatile components in NFC orange juice, thus avoiding the hot odor of the juice. Therefore, TS was better than traditional pasteurization for preserving the nutritional and sensory quality of NFC orange juice. It was suggested that TS might be a promised and alternative sterilization for NFC orange juice. The research can provide theoretical basis and technical parameters for further improving the application of NFC orange juice. [ABSTRACT FROM AUTHOR]

In the food and beverage industry, the presence of mycotoxins in cereals has driven the development of procedures to ensure the safety and quality of the final product. However, at the national level, this aspect has not yet been addressed in microbreweries. This research focused on determining the presence and concentration of deoxynivalenol (DON) in malt used for craft beer production, as well as the effect of pasteurization and ohmic heating on this mycotoxin. The study was conducted in two stages. In the first stage, the presence of DON in the malt was analyzed using the ELISA analytical technique with a detection level of 0,25ppm/5,0. Subsequently, in the second stage, wort was prepared using this malt, and the effects of pasteurization, as a traditional method, and ohmic heating, as an alternative method, on the mycotoxin were evaluated. For this purpose, an experimental ohmic heating equipment was developed, in which time and voltage parameters were established. The results showed a slight reduction in one of the wort batches when ohmic heating was applied to the mycotoxin, with a concentration of 0.057 µL, compared to pasteurization, where the concentration remained the same at 0.058 µL. These findings suggest that pasteurization maintains stable mycotoxin concentration levels; however, the combination with ohmic heating may be effective in mitigating the presence of mycotoxins in the wort base of craft beer, thereby contributing to its safety. [ABSTRACT FROM AUTHOR]

Processed foods are vital in modern diets, reflecting lifestyle preferences. This study focuses on crucial factors affecting their quality, particularly the F value. Our user-friendly Android app, utilizing the Patashnik improved method, is customized for pasteurized crab meat. By optimizing F values in fishery processing, our research prioritizes microbial safety. Traditional F value calculation is intricate, demanding expertise and time. Our solution allows even non-experts to compute F values accurately in under a minute using Excel, achieving 99.9% accuracy. This enhances efficiency and precision in ensuring food safety. 1. Developed Android app for F-value calculations in crab meat pasteurization. 2. F-value ensures food quality and safety in thermal processing. 3. App simplifies the process for lab technicians, offering flexibility and data storage. 4. User feedback highlights user-friendliness and accuracy, with potential for further improvements. [ABSTRACT FROM AUTHOR]

Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α‐chaconine than α‐solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh. [ABSTRACT FROM AUTHOR]

Bee-collected pollen (BCP) and bee bread (BB) are honey bee products known for their beneficial biological properties. The main goal of this study was to investigate BB microbiota and its contribution to bioactivity exerted by BB. The microbiota of BB samples collected at different maturation stages was investigated via culture-independent (Next Generation Sequencing, NGS) and culture-dependent methods. Microbial communities dynamically fluctuate during BB maturation, ending in a stable microbial community structure in mature BB. Bee bread bacterial isolates were tested for phenotypes and genes implicated in the production and secretion of enzymes as well as antibacterial activity. Out of 309 bacterial isolates, 41 secreted hemicellulases, 13 cellulases, 39 amylases, 132 proteinases, 85 Coomassie brilliant blue G or R dye-degrading enzymes and 72 Malachite Green dye-degrading enzymes. Furthermore, out of 309 bacterial isolates, 42 exhibited antibacterial activity against Staphylococcus aureus, 34 against Pseudomonas aeruginosa, 47 against Salmonella enterica ser. Typhimurium and 43 against Klebsiella pneumoniae. Artificially fermented samples exerted higher antibacterial activity compared to fresh BCP, strongly indicating that BB microbiota contribute to BB antibacterial activity. Our findings suggest that BB microbiota is an underexplored source of novel antimicrobial agents and enzymes that could lead to new applications in medicine and the food industry. [ABSTRACT FROM AUTHOR]

To investigate the effects of different pasteurization processes (85 °C for 20 min and 75 °C for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 °C for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 °C pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage. [ABSTRACT FROM AUTHOR]

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.

Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper reviews microbial control techniques commonly used in prepared dishes, including conventional thermal techniques; novel thermal processing, including microwave (MW) and radio frequency (RF) heating; and non-thermal treatment, such as high-pressure processing (HPP) and irradiation. In addition, it summarizes the applications of these techniques in prepared dishes and analyzes factors affecting microbial inactivation, providing guidance for the optimization of these techniques. These technologies are compared in terms of technical characteristics, commercial applicability, the dish types for which they are suitable, etc. Traditional thermal treatment is currently the main processing method used for the industrial microbial control of prepared dishes, while other novel processing technologies have their own characteristics. MW has poor penetration ability, RF is suitable for dishes with a regular shape and consistent thickness, HPP (generally 300–600 MPa) is unsuitable for dishes containing air bubbles, and low-dose irradiation (

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 single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P

The modern consumer prefers natural products with minimal processing, which allows maximum preservation of the nutritional value of the product and fresh taste and aroma. The purpose of this article is to review the results of studies concerning the effect of ohmic heating on the product in comparison with heat treatment and considering the combined use of this method with non-thermal technologies in the production of canned fruit and vegetables. The material for this study was 105 scientific publications. A search for scientific literature in English and Russian on the use of the ohmic heating technology in the process of processing fruits and vegetables was carried out in the bibliographic databases Scopus, Web of Science, as well as in other sources. The period 2010–2023 was adopted as the time frame for the review of scientific publications. To review the subject field of the study, an algorithm was used in accordance with the PRISMA protocol. A scientific search and review of scientific publications on the research topic showed a limited number of studies assessing the ohmic heating (OH) technology in the processing of fruits and vegetables. In the process of using this technology, electric current is applied, ensuring uniform and rapid release of heat inside the food matrix. OH has a shorter processing time, which helps preserve the organoleptic quality of the product and its nutritional value. Compared to heat treatment, the OH technology not only inactivates microorganisms and food enzymes, but also prevents overheating, which reduces the negative impact of temperature on the chemical composition of the product. Evaporation/concentration, dehydration/drying of fruit juices or purees using OH resulted in higher energy efficiency and reduced processing time compared to traditional processing methods. Despite many advantages, there are limitations to large-scale industrial application of the OH method, including corrosion of the electrodes, which can have a negative impact on the product, as well as uneven heating of some types of fruit and vegetable raw materials during continuous processing. The results of this review can be used in the process of conducting further scientific research, which is advisable to continue in order to determine specific processing parameters and eliminate uneven heating of food raw materials.

Due to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud. Thus, this article aims to establish an approach based on metabolomics to monitor thermal processing temperature of bovine milk. Metabolomics data of bovine milk samples heated at temperatures ranging from 60 °C to 150 °C were achieved by ultra-performance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) platform, followed by multivariate data analysis. A regular variation pattern of chemical composition as temperature rises was pictured, furthermore, Nε-carboxymethyl lysine (CML), Nε-carboxyethyl lysine (CEL), pentosidine, pyrraline and lysinoalanine (LAL) were identified as 5 of the most contributed compounds to discriminate pasteurized and ultra-high-temperature (UHT) milk. By the comprehensive study on their content changes, we concluded that the optimal temperature range was 90−100 °C for the generation of CML and CEL in this experiment, moreover, 110−120 °C for LAL, 80−100 °C for pentosidine and 130−140 °C for pyrraline. Finally, a predicted rule to discriminate pasteurized and UHT milk was preliminarily established based on the ratios of CML/CEL, CEL/pentosidine and CML/pentosidine, which could be applied in food labelling authentication of commercial bovine milk after further validation.

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.

Asparagus stalks are classified as agricultural by-products owing to their antioxidant and phytochemical properties. In this study, it was used as a raw material for asparagus stalk juice, a new value-added product. Response Surface Methodology (RSM) equations were generated using the Box-Behnken design with three replications, while pasteurization temperature (65 °C, 75 °C, and 85 °C), pasteurization time (15, 20, and 25 min), and benzoic acid (0, 0.5, and 1 mg/mL) were used as the independent variables. All RSM models indicated that total viable count, CIE color, pH, total phenolic content, and DPPH scavenging activity were the main parameters affecting the physicochemical characteristics and microbiological quality of asparagus stalk juice products. The normal % probability and externally studentized residuals of all RSMs demonstrated that their predictive modelling was a promising method for quality control and assurance during asparagus stalk juice pasteurization using benzoic acid as a preservative agent. Based on the experimental data, the optimal conditions for asparagus stalk juice were obtained using 1 mg/mL benzoic acid at 75 °C for 25 min, and a pH value of approximately 3.83, which corresponded to good microbiological quality and antioxidant activity. This scientific evidence could be used as a guideline for developing quality control and quality assurance systems for asparagus stalk juice and/or vegetable juice-based products.

Recently, an outbreak of highly pathogenic avian influenza A (H5N1), which carries the clade 2.3.4.4b hemagglutinin (HA) gene and has been prevalent among North American bird populations since the winter of 2021, was reported in dairy cows in the United States. As of 24 May 2024, the virus has affected 63 dairy herds across nine states and has resulted in two human infections. The virus causes unusual symptoms in dairy cows, including an unexpected drop in milk production, and thick colostrum-like milk. Notably, The US Food and Drug Administration reported that around 20% of tested retail milk samples contained H5N1 viruses, with a higher percentage of positive results from regions with infected cattle herds. Data are scant regarding how effectively pasteurization inactivates the H5N1 virus in milk. Therefore, in this study, we evaluated the thermal stability of the H5 clade 2.3.4.4b viruses, along with one human H3N2 virus and other influenza subtype viruses, including H1, H3, H7, H9, and H10 subtype viruses. We also assessed the effectiveness of pasteurization in inactivating these viruses. We found that the avian H3 virus exhibits the highest thermal stability, whereas the H5N1 viruses that belong to clade 2.3.4.4b display moderate thermal stability. Importantly, our data provide direct evidence that the standard pasteurization methods used by dairy companies are effective in inactivating all tested subtypes of influenza viruses in raw milk. Our findings indicate that thermally pasteurized milk products do not pose a safety risk to consumers.

Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays: the oxygen radical absorbance capacity (ORAC), the linoleic acid-induced oxidation (TINH), and the indicator time test (ITT). Only the first two assays, both involving radicalar degradations initiated by AAPH, were found to correlate with each other. NABLABs displayed lower ORAC values than conventional beers (on average, 6127 μmol eq. Trolox/L), except for three samples made with special-colored malts or dry-hopped. Dealcoholization was the step with the greatest impact on the ORAC value (up to a 95% loss) and on flavan-3-ols, sotolon, and polyfunctional thiols, while pasteurization strongly affected color, TBA, and Strecker aldehydes. ORAC assays applied to hop, alternative cereals, and various botanical ingredients indicated that mashing with red sorghum, dry hopping/spicing, and wood maturation could bring the antioxidant power of a NABLAB close to those of conventional beers. With an ORAC value not reached by any other tested botanical ingredient (5234 µmol eq. Trolox/g), African Vernonia amygdalina leaves (traditionally used for Rwandan Ikigage beers) emerged here as the best candidate. [ABSTRACT FROM AUTHOR]

This study examined the impact of processing methods on the mass balance and energy requirement of tamarind fruit drinks. Four methods were compared: ultrasound pasteurization for seedless tamarind fruit drinks (UPST), hot extraction for seedless tamarind fruit drinks (HEST), ultrasound pasteurization for seeded tamarind fruit drinks (UPTWS), and vat pasteurization for seeded tamarind fruit drinks (VPTWS). Established equations were employed to estimate the mass and energy requirements. HEST and UPTWS produced the highest yields (2.8 kg), whereas UPST yielded the least (2.5 kg), and VPTWS exhibited a mass yield of 2.7 kg. Depodding consumed the most energy for UPST and HEST, while extraction dominated energy use for UPTWS and pasteurization for VPTWS. Energy inputs included manual and electrical sources, with UPST and HEST relying on manual energy, while UPTWS and VPTWS were dependent on electrical energy. Cumulative energy requirements for VPTWS, UPTWS, UPST, and HEST were 6.4376 MJ, 1.1007 MJ, 0.5969 MJ, and 0.5783 MJ, respectively. UPTWS was the most energy-efficient method and optimized yield for seeded tamarind fruit drinks, while HEST was the most efficient for seedless tamarind fruit drink. This study highlights the complex interplay between processing methods, mass balance, energy use, and yield in tamarind drink production. [ABSTRACT FROM AUTHOR]

BACKGROUND: Human milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model. RESULTS: Pasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane‐covered lipid droplets turned into protein‐covered lipid droplets, which aggravated lipid–protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray‐dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn‐2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray‐dried HMFAE. CONCLUSION: Milk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Raw, never stored or pasteurized mother's own milk (MOM) is not always available to feed preterm infants; however, storage and pasteurization of MOM diminishes some bioactive components. It can be difficult to feed raw MOM to preterm infants due to transportation and storage of small volumes that might be pumped away from the infant, and a concern that they might harbor bacteria. However, the higher availability of bioactive components in raw MOM may provide benefits to preterm infants compared to frozen or pasteurized MOM. Research Aim: To systematically review and summarize the results of studies on feeding raw MOM versus frozen or pasteurized MOM to preterm infants born at less than 37 weeks of gestation. Methods: Four databases were searched (Cochrane, Embase, Ovid MEDLINE, and Web of Science) for this systematic review. Of 542 studies identified, nine met inclusion criteria and were critically evaluated using the quality assessment tool for quantitative studies by the Effective Public Health Practice Project. Studies were organized using the Breastfeeding Challenges Facing Preterm Mother–Infant Dyads theoretical framework. Results: Included studies evaluated the outcomes of preterm infants fed raw versus pasteurized MOM (n = 7, 77.8%) or raw versus frozen MOM (n = 2, 22.2%). Researchers found that raw MOM did not increase infant infections and may have improved health and growth outcomes for study participants. Conclusion: There is laboratory evidence supporting the safety and efficacy of the use of raw MOM for preterm infants. A raw MOM diet is recommended for preterm infants by professional organizations. Despite this, it may not be universally prioritized and could require purposeful implementation by each institution. Further research is needed to pursue the potential benefits of a raw MOM diet for preterm infants. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Oyster mushrooms can be cultivated with great spatial efficiency, on nutrient-poor plant materials, without light and under diverse climatic conditions. Their production therefore has a great potential for improving food security, especially in impoverished and overpopulated areas. However, the pasteurization or sterilization of mushroom substrates uses a lot of energy and water. This study investigates the impact of different pasteurization and sterilization techniques on the growth and yield of oyster mushrooms, and evaluates their water and energy usage. The efficacy of heat-based methods, including hot water, hot air, and pressurized steam, as well as a chemical method utilizing hydrated lime (Ca(OH)2) were assessed. The results show that sterilizing mushroom substrates through autoclaving can significantly increase the dry yields, up to 50% compared to pasteurization methods. However, pasteurization methods also achieved excellent results compared to untreated substrates, with good harvests and low pest occurrence. The mushroom water content was significantly higher in pasteurization methods where the substrate is submerged in water. In terms of fresh yield, hot water pasteurization was as good as autoclaving and significantly better than the other pasteurization methods. Hot air pasteurization has, on balance, a better water and energy efficiency than autoclave sterilization (about 75 % less energy) or hot water pasteurization (about 85 % less water). When performed at an air temperature of 75° C, which was found to be sufficient for successful mushroom cultivation, as little as 1068 kJ was needed to pasteurize one kg of dry substrate (e.g. maize straw). While hydrated lime pasteurization could use as little as 270 kJ per kg of dry substrate, it is very wasteful of water, as is hot water pasteurization and could lead to nutrient leaking. The success of mushroom cultivation, especially with hot air pasteurization, could also be influenced by the duration of substrate soaking before treatment. The study provides slight evidence, although inconclusive, for a positive effect of prolonged soaking periods on yield. Lastly, the study discusses the applicability of different disinfection techniques at varying production scales and for different mushroom species, focusing on African countries, where comparably small mushroom economies are growing rapidly, but often through the use of unsustainable pasteurization technology. [ABSTRACT FROM AUTHOR]

This study aimed to assess the level of microbial contamination in raw cow milk samples collected from farms in rural and urban regions of Raisen and Bhopal districts, Madhya Pradesh, India. Recent data are gathered to investigate the microbial quality of the milk samples directly, rather than relying on reported findings from other sources. The results reveal that both rural and urban milk samples exhibit significantly higher bacterial colony counts compared to acceptable limits for total viable count. The average total viable count for urban samples is 8.699 log CFU mL−1, with a standard deviation of 0.821 log CFU mL−1, using a sample size of 1 mL. Moreover, urban samples show a higher initial incubation count (8.728 ± 0.431 log CFU mL‐1), indicating potential unsanitary milk handling practices in urban areas. In contrast, rural milk samples demonstrate significantly lower bacterial counts (8.0778 ± 0.079 log CFU mL−1) and exhibit superior laboratory sanitization measures. Enteric bacteria such as Escherichia coli, Enterobacter species, Klebsiella species, and Shigella are found in both urban and rural milk samples after isolation. However, strains of bacterial culture specific to Pseudomonas and Salmonella species are exclusively detected in urban samples, suggesting a higher contamination level in urban areas compared to rural regions. These findings highlight the urgent need for improved milk production and handling practices in both rural and urban areas, particularly in urban settings where the contamination levels are found to be significantly higher. The results of this study contribute to the understanding of microbial quality in raw cow milk and emphasize the importance of implementing appropriate interventions to ensure the safety and quality of milk consumed by the population. [ABSTRACT FROM AUTHOR]

Waterborne transmission of the bacterium Legionella pneumophila has emerged as a major cause of severe nosocomial infections of major public health impact. The major route of transmission involves the uptake of aerosolized bacteria, often from the contaminated hot water systems of large buildings. Public health regulations aimed at controlling the mesophilic pathogen are generally concerned with acute pasteurization and maintaining high temperatures at the heating systems and throughout the plumbing of hot water systems, but L. pneumophila is often able to survive these treatments due to both bacterium-intrinsic and environmental factors. Previous work has established an experimental evolution system to model the observations of increased heat resistance in repeatedly but unsuccessfully pasteurized L. pneumophila populations. Here, we show rapid fixation of novel alleles in lineages selected for resistance to heat shock and shifts in mutational profile related to increases in the temperature of selection. Gene-level and nucleotide-level parallelisms between independently-evolving lineages show the centrality of the DnaJ/DnaK chaperone system in the heat resistance of L. pneumophila. Inference of epistatic interactions through reverse genetics shows an unexpected interaction between DnaJ/DnaK and the polyhydroxybutyrate-accumulation energy storage mechanism used by the species to survive long-term starvation in low-nutrient environments. [ABSTRACT FROM AUTHOR]