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Summary: The quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. 'Kent', cv. 'Keo Romeat', and cv. 'Keo Chen') were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products. [ABSTRACT FROM AUTHOR]

Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on in vitro digestion studies. [ABSTRACT FROM AUTHOR]

The focus of this research was to investigate the fate of aflatoxin M1 (AFM1) in naturally contaminated milk samples during various processing treatments such as skimming, boiling, sterilisation, pasteurisation and fermentation. The raw milk samples were collected, and AFM1‐contaminated samples were subjected to different processing treatments and analysed using AFM1 quantitative rapid test strip. Processing treatments like skimming and pasteurisation did not change the AFM1 content in milk, whereas high temperature heat treatments like boiling and sterilisation reduced AFM1 content up to 20%. Fermentation of milk with Streptococcus thermophilus reduced AFM1 up to 8%. [ABSTRACT FROM AUTHOR]

Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insights into the effects of pasteurisation on the chemistry of hoppy ales the time related changes of aldehydes, terpenes, terpenoids and esters in an unpasteurised and pasteurised session India Pale Ale (SIPA), two IPAs, and a double IPA (DIPA) were monitored. The ales were stored at 4 °C and 20 °C for 52 wk to evaluate chemical differences between the two treatments. It was found that pasteurisation led to an immediate increase of staling aldehydes (i.e., furfural and 2-methylpropanal), a decrease of fermentation esters (e.g. ethyl octanoate) and hop related esters (e.g. 2-methylbutyl isobutyrate) in fresh beer, while terpenes and terpenoids were hardly affected. When the beers were stored, unpasteurised ales were chemically less stable compared to the pasteurised ones. Differences between pasteurised and unpasteurised ales were dependent on storage temperature. The results of this study highlight that pasteurisation is favourable when aiming to achieve an increased shelf life of up to 12 months, as the negative influence of the heat impact is compensated after 1 month of storage at ambient (20 °C) temperature. [ABSTRACT FROM AUTHOR]

Copyright of Výživa a Potraviny is the property of Spolecnost pro Vyzivu 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.)

Summary: The impact of three food pasteurisation technologies, namely thermal, high‐pressure and ultra‐shear processing, on the metabolites of beetroot juice was evaluated using a processomics approach with nuclear mass resonance (NMR) as an analytical technique. Two batches of beetroots acquired from different local grocery stores were used for this study. Beetroot juice obtained from these batches was subjected to high‐pressure processing (HPP) at 600 MPa and 25 °C for 5 min, ultra‐shear technology processing (UST) at 400 MPa and 30 °C and thermal processing (TP) at 96 °C for 12 min. Principal component analysis (PCA) for the two batches indicated that both extrinsic factors such as processing parameters (temperature, pressure, shear and holding time) and intrinsic factors such as the origin of the beetroot influenced the PCA plot. When the influence of intrinsic parameters was minimised by studying a single batch processed by TP, HPP and UST, distinct clusters for different processing methods were formed, indicating that processing influenced the metabolites. While processing is not the main factor determining the final composition, as indicated by PCA with different batches, supervised techniques like orthogonal partial least‐squares discriminant analysis (OPLS‐DA) and random forest (RF) demonstrated that processing does impact the beetroot juice metabolome. Seven metabolites (leucine, alanine, valine, glutamine, gamma‐aminobutyric acid, fructose and glucose) were identified as potential process‐induced biomarkers. [ABSTRACT FROM AUTHOR]

Obesity is a major health problem in dogs and is strongly associated with an increased risk of chronic inflammatory and metabolic diseases. The microaerophilic human gut bacterium Akkermansia muciniphila has been proposed as a potential preventive and therapeutic agent against obesity in both humans and mice; however, the protective effects of human-derived A. muciniphila against canine obesity remain unstudied. We previously demonstrated that the heat-killed A. muciniphila strain EB-AMDK19 (AMDK19-HK) isolated from the faeces of a healthy Korean exerts similar protective effects as the live bacterium in mice with high-fat-diet (HFD)-induced obesity. Here, we evaluated the effects of AMDK19-HK on body weight, body fat mass, haematological and biochemical parameters, and faecal microbiota composition in beagles fed an HFD for 12 weeks. AMDK19-HK supplementation effectively suppressed body weight increase, body fat deposition and serum triglyceride increase in the canine model; however, no significant changes in the overall haematological and biochemical parameters were observed, reflecting the direct anti-obesity effect of AMDK19-HK. Additionally, 16S rRNA gene sequencing revealed that AMDK19-HK supplementation induced significant changes in the faecal bacterial community, with an increased abundance of Firmicutes and a decreased abundance of Bacteroidota. These results suggest that AMDK19-HK can be used as a dietary supplement to counteract diet-induced overweight in dogs. [ABSTRACT FROM AUTHOR]

Copyright of Bozok Veterinary Sciences is the property of Bozok Veterinary Sciences 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.)

Why was the work done: To investigate the impact of pasteurisation and storage in bottle on aroma compounds in pale lager beer. How was the work done: Pale lager beer was produced at an industrial scale with 100% pilsner malt and a bottom fermenting yeast. Samples were taken of unpasteurised beer from bright beer tank, after flash pasteurisation and six months after packaging in amber glass bottles. What are the main findings: Post pasteurisation, a marked increase was found in the concentration of 2,3-pentanedione (50%) and diacetyl (33%), presumably reflecting the decomposition by heat of precurser acetohydroxy acids. There was also a marginal increase in dimethyl sulphide (6%) with little or no change in other aroma compounds. Storage for six months in bottle, also resulted in an increase in the level of 2,3-pentanedione, diacetyl and dimethyl sulphide. The linear (Pearson) correlation was > 0.8 for both dimethyl sulphide and diacetyl, and 2,3-pentanedione and diacetyl. Accordingly, it was concluded that the levels in beer of dimethyl sulphide and 2,3-pentanedione are proportionally related to diacetyl. Why is the work important: This work provides an insight into the effects on flavour and aroma of lager of flash pasteurisation and subsequent storage in bottle. The inter-relationship between aroma compounds in beer suggests that such synergies may undermine the sensory perception of threshold levels and identification of specific aromas. [ABSTRACT FROM AUTHOR]

Why was the work done: Ascospores from Saccharomyces cerevisiae BRYC 501 are useful biological indicators for validating the pasteurisation of beer. Ascospores are formed by yeast in response to low nutrient conditions and are characterised by greater resistance to stressors including desiccation, freezing and, during pasteurisation, high temperatures. Accordingly, the sporulation temperature of yeast ascospores, their shelf life, heat resistance and recovery need to be investigated. How was the work done: The role of temperature in sporulation was investigated at 25, 27 and 30°C by measurement of the rate of sporulation over ten days. Shelf life of ascospores was established in deionised water at 1-5°C over 120 days by the measurement of heat resistance in McIlvaine's buffer. The recovery conditions of ascospores were determined using six agars after heat inactivation experiments in McIlvaine's buffer, alcohol free and lager beer. What are the main findings: The sporulation rate of S. cerevisiae ascospores was highest at 27°C, and lowest at 30°C. Heat resistance of ascospores formed at 30°C was low with a D60 value of <3 minutes, whereas at 25 and 27°C the D60 was 8.8 and 9.2 minutes. The shelf life of ascospores was 60 days after an initial 14 days of maturation at both 25 and 27°C. The variation of heat resistance for ascospores grown at 25°C was shown to be lower than those grown at 27°C. Use of yeast extractpeptone-glucose agar to recover heat injured cells was > 200% higher than with the control agar. Why is the work important: Sporulation should be performed at 25°C to produce the maximum number of spores for heat inactivation experiments. Spores can be maintained for 60 days, enabling several experiments to be performed. After heat inactivation experiments, ascospores should be recovered on YEPG agar for 10 days at 27°C. [ABSTRACT FROM AUTHOR]

Summary: This study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages. [ABSTRACT FROM AUTHOR]

Red dragon fruit (RDF; Hylocereus polyrhizus L.) contains various polyphenols with potent antioxidant properties. Purée extracted from RDF has a vibrant red hue, making it a valuable natural food colouring agent suitable for a wide range of culinary applications. To preserve this valuable purée, non-thermal pasteurisation methods, such as highpressure processing (HPP), have emerged as an alternative to thermal pasteurisation (TP), as they do not impart the adverse effects associated with heat treatment. Therefore, the primary objective of the present work was to compare the impact of HPP and TP on several key attributes of RDF purée during 60-d storage. These attributes included the total betacyanin content (TBC), total phenolic content, total flavonoid content (TFC), antioxidant activities, enzyme activities, microbial growth, and colour stability. The RDF purée samples were divided into three groups: TP-treated (65°C/20 min), HPP-treated (350 MPa/5 min), and an untreated control group. All samples were stored at a controlled temperature of 4 ± 1°C, and analysed at 15-d intervals. Results revealed that preservation method, storage duration, and their interactions, significantly influenced the various parameters studied in RDF purée. Notably, HPP demonstrated superior efficacy in extending the shelf life of RDF purée well beyond 60 d, outperforming both TP and Control. Specifically, TP was proven effective in maintaining the phenolic content, antioxidant activities, and colour stability of the purée. On the other hand, HPP was particularly efficient in suppressing microbial growth and reducing enzyme activities in RDF purée. The findings can potentially transform the way RDF purée is preserved and utilised in the food industry, benefiting both producers and consumers, and contributing to more sustainable and health-conscious food practices. [ABSTRACT FROM AUTHOR]

Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on in vitro digestion studies.

Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples. [ABSTRACT FROM AUTHOR]

Pasteurisation and storage are the main causes of deterioration of orange juice quality. Their negative effects can be reduced by producing and packaging fruit juices in an atmosphere of neutral gases. In this study, the effect of pasteurisation, processing atmospheres (argon, nitrogen, conventional "air" atmosphere) and long-term storage (152 days, 7 ± 1 °C) on colour, total polyphenols (TPC), hesperidin, ascorbic acid (AA), 5-hydroxymethylfurfural (HMF), and antioxidant activity of orange juices was evaluated by a combination of electron paramagnetic resonance (EPR) and UV-Vis spectroscopy and high performance liquid chromatography (HPLC). Pasteurisation resulted in minimal changes in the monitored characteristics, except for AA, which decreased significantly in conventionally produced juices (p < 0.05). The use of inert gases prior to pasteurisation positively influenced the total colour difference (ΔE ≈ 0.5–0.9) compared to the conventional atmosphere (ΔE ≈ 2.0). The partial use of argon and nitrogen (during stirring and pasteurisation step) had a comparable effect on the monitored parameters as the conventional technology; storage-induced AA losses reached 70–81%, and TPC and antioxidant activity decreased by 21–23% and 49–55%, respectively. Significantly higher retention of TPC, antioxidant activity and AA were observed (p < 0.05) in samples processed entirely in a nitrogen atmosphere. Pasteurisation, processing atmosphere and storage showed negligible impact on HMF formation (maximum value up to 2 mg/L). In conclusion, the results obtained indicate that a nitrogen atmosphere applied at each stage of juice processing and packaging can significantly improve juice quality during long-term storage. In addition, TPC, HMF, hesperidin and the colour characteristics L* (lightness) and b* (yellowness) were identified by multivariate statistics as the most powerful descriptors for differentiation of juices. [ABSTRACT FROM AUTHOR]

Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these compounds in acerola jelly. Analytical findings revealed that thermal treatment at 80°C for 5 minutes effectively eradicated total aerobic bacteria and mould yeast content. Furthermore, this treatment preserved the vitamin C and phenolic content, as well as the sensory quality of the jelly, better than other samples. The study also discovered that during storage, the degradation of vitamin C and polyphenols in acerola jelly adhered to the first-order model and the Arrhenius model. In contrast, attributes such as total soluble solids (TSS), pH, and titratable acidity (TA) remained constant during pasteurisation and storage. Kinetic parameters, including D-value, k-value, z-value, and activation energy (Ea), indicated high stability of the product when stored at a low temperature of 4-6oC. These findings suggest that acerola jelly has considerable potential for commercial production.

Abstract In the recent past, non-thermal food processing methods have been promoted due to the limitations associated with conventional thermal processing methods such as poor nutrient quality, rheological properties, and sensory characteristics of food products. The microbial and enzyme inactivation in food products subjected to non-thermal processes occurs without the application of heat that in turn results in products of superior quality. Non-thermal food processing for health-promoting beverages is gaining popularity because of the various advantages like processing at ambient temperature resulting in minimal or no changes in the texture, sensory attributes, composition of nutrients, bioactive compounds (antioxidants, anthocyanin, β-carotene and flavonoids), and organic acids. Due to the continuous rise in the research in this field, it is very important to synthesize relevant literature to supplement existing information to benefit all researchers and industrialists in the food processing sectors. This review aims to critically discuss various non-thermal processing technologies like ultrasound, pulsed light, high hydrostatic pressure, supercritical carbon dioxide, cold plasma, membrane technology, and pulsed magnetic field for processing health-promoting beverages. The working principle, effect of non-thermal processing technologies on the nutritional quality, sensory attributes, and elimination of microbial load of health-promoting beverages are also discussed. Most of the studies are performed on a laboratory scale which exhibits the need for the development of industrial-scale trials. Non-thermal processes are potential alternatives to thermal processing methods due to the retention of superior product quality and lower energy requirements. It is concluded that the adaptability of the combination of non-thermal processes along with aseptic packaging and cold temperature storage will result in superior product quality.

Salmorejo is a tomato–oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications. [ABSTRACT FROM AUTHOR]

Introduction. La pasteurisation est destinée à détruire la flore pathogène et la majorité de la flore non pathogène d’altération du lait. Objectif. La présente étude avait pour objectif l’évaluation de la qualité du lait pasteurisé et la vérification du procédé de pasteurisation dans une laiterie. Matériel et méthodes. Cinquante échantillons de lait pasteurisé (20 laits crus et 30 laits reconstitués) ont été prélevés aux points de vente. Dans la laiterie, 70 échantillons ont été réalisés à des temps différents pendant la pasteurisation. L’analyse microbiologique a concerné le dénombrement de la flore totale (FT) à 30°C. Résultats. Quatre-vingt-dix % et 43% des laits crus et reconstitués pasteurisés, respectivement, sont de mauvaise qualité avec une contamination moyenne de 4,95±1,62(x105) UFC.mL-1 et de 1,64±0,38(x105) UFC.mL-1. Pour le dérou-lement de la pasteurisation, il a été observé une baisse significative de la charge en FT entre la charge initiale du lait cru 28,5±8,3(x105) UFC.mL-1 et la charge finale 0,82±0,27(x105) UFC.mL-1 (p=0,001). Les laits obtenus ont été à 78,6% de qualité acceptable et 21,4% de mauvaise qualité. Conclusion. La mauvaise qualité du lait pasteurisé à la vente est due à la mauvaise qualité du lait cru mais probablement aussi à une contamination post-pasteurisation. [Introduction. Pasteurization is intended to destroy the pathogenic flora and the majority of the non-pathogenic flora of milk alteration. Objective. The objective of this study was to assess the quality of pasteurized milk, and to verify the pasteurization process in a dairy industry. Material and methods. Fifty samples of pasteurized milk (20 raw milks and 30 reconstituted milks) were taken at the sale points. In the dairy, 70 samples were taken at different times during pasteurization. The microbiological analysis concerned the total flora (TF) at 30°C. Results. Ninety % and 43% of pasteurized raw and reconstituted milks, respectively, were of poor quality with an average contamination of 4.95±1.62(x105) CFU.mL-1 and 1.64±0.38(x105) CFU.mL-1. For the pasteurization process, a significant decrease in the TF load was observed between the initial raw milk load 28.5±8.3(x105) CFU.mL-1 and the final load 0.82±0.27(x105) CFU.mL-1 (p=0.001). The milks obtained were 78.6% of acceptable quality and 21.4% of poor quality. Conclusion. The poor quality of pasteurized milk for sale is due to the poor quality of raw milk but probably also to post-pasteurization contamination.]

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G′, G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G′, G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés. [ABSTRACT FROM AUTHOR]

Four milk‐based ice cream samples were produced by heating (65°C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5‐min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 μm). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the risk of staphylococcal toxin type A (SEA) poisoning from consuming Minas Frescal cheese (MFC) in Brazil. A Quantitative Microbiological Risk Assessment model was developed, focussing on the production of SEA while still in the raw material. The baseline scenario yielded a simulated mean concentration of SEA in the MFC portion of 16.20 ng. The concentration of Staphylococcus aureus in raw milk is proved to be the most influential parameter for the risk, followed by the serving size and the prevalence of toxin genes. [ABSTRACT FROM AUTHOR]

Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.

Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.

Human milk (HM) is the recommended nutrition for premature infants, but it may require processing to ensure microbial safety. The current standard is Holder pasteurisation (HoP), i.e. heating milk at 62.5 ± 0.5°C for 30 min, which eliminates bacteria but destroys heat labile bioactive HM components. We aimed to test an alternative thermal method, high-temperature short-time (HTST) pasteurisation using a modified Holder pasteurisation platform as this method has shown to preserve proteins in experimental HM flow pasteurisers. We analysed the ability of this batch process to eliminate bacterial species and to retain alkaline phosphatase, secretory immunoglobulin A and lactoferrin in HM. HTST at 81°C/5 s was as effective as HoP in bacterial count reduction while the retention of bioactive components was only improved at 62°C/5 s as compared to 72°C/5 s and HoP. HTST is a promising alternative to HoP but an optimal temperature-time combination needs to be determined for each technical platform separately.

Summary: Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, γ‐terpinene, β‐pinene and α‐pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma‐active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation. [ABSTRACT FROM AUTHOR]

Whey recovery is limited in artisanal cheese manufacture. This by-product of cheese manufacture was traditionally considered as waste and is highly polluting. However, interest in the nutritional properties of native whey and its proteins has recently increased. Pretreatment is required to preserve highly perishable whey for processing. Only a few studies have focused on sheep whey, despite its considerable nutritional and technological potential. Here, we investigated the effect of heat treatment on the denaturation and formation of protein aggregates in sweet sheep whey collected in January, April and July. Two pasteurisation protocols were studied (72 °C for 1 min and 80 °C for 15 s). Microbiological quality was assessed by checking for the presence of microbes after five days of storage at 4 °C. Asymmetrical flow field-flow fractionation (AF4) coupled to UV detector, multiangle light scattering (MALS) and refractometer (dRi) is a mild, non-naturing technique for determining the extent of denaturation of whey proteins and the size of whey protein aggregates. Greater whey protein denaturation and larger whey protein aggregates were observed for the 80 °C/15 s protocol than for the 72 °C/1 min protocol, for the January and April samples. A decrease in Immunoglobulin G (IgG) content was observed after heat treatments in the samples from July but not significantly for the other proteins. Moreover, the retention times of the monomeric whey protein peaks on the AF4 fractogram were higher for this period, indicating that the proteins were larger. Microbiological testing showed that both pasteurisation treatments were sufficiently effective to ensure good sanitary quality. The pasteurisation schedule best preserving native proteins was heating at 72 °C for 1 min. [ABSTRACT FROM AUTHOR]

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G′, G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G′, G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

This study investigated the microbial inactivation performance of a novel CO 2 -based method for food applications on a wide range of process conditions using LB agar cubes. Four different microbial strains, Escherichia coli, Listeria innocua , Pseudomonas fluorescens , and Saccharomyces cerevisiae, were homogenously inoculated on the surface of an agar cube and treated with the novel method. The initial microbial loads were 7.46 ± 0.27, 7.38 ± 0.24, 7.47 ± 0.24, and 5.13 ± 0.18 Log CFU/g, respectively. Results showed a similar trend to that of traditional High-Pressure Carbon Dioxide (HPCD) processes in terms of inactivation degree as a function of time and temperature. Notably, greater microbial inactivation occurred at subcritical or near-critical pressure values. Specifically, for P. fluorescens and S. cerevisiae the inactivation rates increased from −0.039 and − 0.094 Log CFU/g/min at 12 MPa to 0.029 and 0.046 Log CFU/g/min at 6 MPa, respectively. At 45 °C and 6 MPa, P. fluorescens and S. cerevisiae were inactivated to undetectable levels after 40 min, while a 60-min treatment was needed for E. coli. L. innocua was more resistant, achieveing after 60 min at 45 °C only 1.32 Log CFU/g inactivation, and requiring a higher temperature to achieve a significant inactivation. Moreover, the gas-to-product volume ratio was proven to affect the inactivation efficiency, a low ratio could represent a limit for achieving high inactivation levels. Future studies will explore the impact of the product's nature, volume and shape, and the use of antimicrobial substances to enhance process performance and apply it to food products, mainly fresh-cut fruit and vegetables, and meat. High-Pressure Carbon Dioxide (HPCD) processes have shown considerable potential in enhancing food safety and shelf life while preserving nutritional and sensory qualities. However, the industrial implementation of HPCD for solid food processing presents some challenges, especially regarding the potential risk of post-process contamination. This study presents a novel patented process that aims at exploiting the power of HPCD on pre-packed solid food products, facilitating the industrialisation of the method. [Display omitted] • Temperature notably enhanced the process microbial inactivation for four microbial strains, with observed z -values between 11 and 16 °C. • Increasing the pressure from 6 MPa to 12 MPa did not significantly improve the process performance. • As for traditional supercritical CO 2 processes, Listeria exhibited up to four times more resistance to inactivation compared to Gram-negative bacteria and the yeast. • Doubling the CO 2 -to-product volume ratio increase E. coli inactivation from 1.20 to 2.81 Log CFU/g. [ABSTRACT FROM AUTHOR]

Anthocyanins are natural pigments plentiful in Blood Orange Juice (BOJ), that give juice colour with highly beneficial nutrients. However, pasteurisation can affect anthocyanin stability and quality. This study aimed to investigate the effect of Ascorbic Acid Fortification (AAF) (100 ppm, "0.01%") varying temperature/time pasteurisation (60 to 90 °C) on the kinetics of anthocyanins degradation and the physicochemical quality of pure BOJ. Anthocyanin content was determined using the pH-differential method. The degradation kinetics was well predicted using the Weibull model with optimized n values (fixed values) (0.824 ≤ R adj 2 ≤ 0.952; 0.10 ≤ RMSE ≤0.01). Findings showed that AAF improved anthocyanins retention, but increased thermal sensitivity over time. Furthermore, the Log-Logistic model accurately explains temperature-dependent anthocyanin rate constants during pasteurisation for BOJ with and without added ascorbic acid (0.828 ≤ R adj 2 ≤ 0.991; 0.0002 ≤ RMSE ≤0.0019). This study provides a novel approach for maximising pure BOJ pasteurisation parameters, using an advanced Weibull-Log-Logistic modelling approach and AAF. • Novel approach for maximising pure blood orange juice pasteurisation parameters. • Weibull and Log-Logistic models accurately predict thermal degradation kinetics. • Ascorbic acid enhances initial anthocyanin retention but increases degradation rate. • Orange juice quality preserved during pasteurisation with and without ascorbic acid. [ABSTRACT FROM AUTHOR]

Food‐borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed‐borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments. [ABSTRACT FROM AUTHOR]

While milk is the most consumed human drink, industrial food processes exist everywhere. It consumes a massive amount of hot water at moderate temperature levels, essential to generating the final product. The integration of small and medium enterprises (SMEs) with solar thermal systems creates noticeable savings in fuel and electricity. Identifying the integration system employed can be solved using innovative engineering simulation tools like T*sol. And the maximum points and configuration can be adjusted to achieve the maximum solar yield. This paper compares the middle east and central Europe for a medium-size pasteurising plant with an average daily consumption of 20 kWh and an annual energy requirement of 7.3 MWh. The processed heating system is supported parallelly with a 25 kW boiler for two main cities, Damascus and Budapest, with different standard collector types, FPC, ETC, and CPC. It shows that for a small-medium-sized pasteurising plant with 20 kWh daily consumption, a solar system consists of 30 m2 and 20 m2 for Budapest and Damascus. With the performance of annual solar fraction 64% and 82%, and total system efficiency 14.9% and 17.2%, respectively. It shows the importance of having solar thermal technologies in the abovementioned regions. [ABSTRACT FROM AUTHOR]

By investigating the growing use of plastics within Mongolian dairying, this paper explores emerging microbial/social assemblages as they relate to local and imported ideas of purity and hygiene. Although many Mongolian herders prefer to use dairy equipment made from materials such as wood and hide, these items are increasingly being replaced by plastic ones. As new infrastructure connects northern herders to more extensive markets, it presents challenges for herders and for the microbial communities with whom they co-exist, placing herders under increasing pressures to compete with large-scale dairy enterprises that brand, package and distribute standardised dairy products. Looking at the changing material culture of Mongolian dairying and its relationships with microbial communities, this paper examines two emergent notions of purity: the first in which sterility is generated and contained and the second in which living dairy is harnessed and grown.

The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times. [ABSTRACT FROM AUTHOR]

The effect of isomerised hop extract on the heat resistance of Saccharomyces cerevisiae BRYC 501 ascospores and Lactobacillus brevis BSO 566 was investigated. Heat resistance of yeast ascospores and L. brevis was determined in premium lager (4.5% ABV) and alcohol‐free lager (0% ABV) at their initial bitterness and after adjustment with isomerised hop extract to 25 and 50 IBU. Results showed that D60 of yeast ascospores in alcohol‐free lager was reduced by >30% at 25 IBU and >50% at 50 IBU compared to lager with no added hop extract. In premium lager, D60 was reduced by >10% at 25 IBU and >30% at 50 IBU. The addition of isomerised hop extract also had a significant impact on the z‐values, which increased with higher concentrations of isomerised hop acids in both premium and alcohol‐free lager. Slightly higher z‐values were observed in premium lager (z = 4.0, 4.5 and 5.0°C for IBU = 6.3, 25 and 50 respectively) than in alcohol‐free lager (z = 3.6, 4.0 and 4.2°C for IBU = 8.6, 25 and 50). The addition of isomerised hop extract also reduced the heat resistance of Lactobacillus brevis BSO 566. The findings in this study suggest that less bitter (low IBU) lagers should be pasteurised with higher pasteurisation units (PUs) than more bitter lagers (high IBU) which can be pasteurised at lower PUs. © 2022 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The peculiarities of microbial plant protection products from pests and diseases allow the use of thin-walled fermenters in their production, in which there is no sterilisation under high pressure. The article is devoted to the development of the cleaning in place system for such fermenters. Experimental studies have been carried out to ensure a pasteurising effect when treating the fermenter with heated sterile water and a nutrient medium concentrate obtained from the sterilizer. Its parameters: its volume, temperature, the time delay have been determined. There is proposed a hardware diagram of the fermentation plant, consisting of an industrial steriliser and a thin-walled fermenter. The cleaning procedure is combined with the main technological process and does not require additional equipment. The production tests have confirmed the cleaning efficiency. [ABSTRACT FROM AUTHOR]

The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3 % were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising. [ABSTRACT FROM AUTHOR]

Apricots are fruits with a short period of fresh-consumption and the compote fabrication is a usual method for their preservation. The present research is studying the changes in total vitamin C content, as well as the transformations between ascorbic acid and dehydroascorbic acid in four different phases of the technological flow of apricot compote fabrication. The ascorbate oxidase activity was also evaluated. The studied samples are represented by different stages of apricots during the technological flow of compote fabrication: raw material, washed fruits, after blanching (at 70 °C for 3 min), and finished product (after pasteurisation by maintaining at 95 °C the inside temperature of filled and closed jar for 15 min). Also, the ascorbic acid content after 3 months of compote preservation in the dark at 10 °C and respectively, 25 °C was measured. Three analytical methods were used: HPLC, reflectometry (using the Reflectoquant), and titrimetry (using 2, 6-dichlorophenol indophenol). The results proved that thermal processes seriously decreased the ascorbic acid content and increased the dehydroascorbic acid. The 3 months preservation at both temperatures has slight influence on the content of ascorbic acid, but at 25 °C the diminution of ascorbic acid and the increase of dehydroascorbic acid were more significant than at 10 °C.

This study investigated the changes in the characteristics of goat milk protein in the presence of trehalose, chitooligosaccharide and pectin during two practical dairy processing operations of pasteurisation and spray drying. The highest denaturation temperature and the largest particle size of milk protein were found in goat milk added with pectin after pasteurisation. And particles with more uniform and compact morphology were observed in goat milk protein with these three saccharides. An elevated emulsifying activity index of 24.37 m/g−2 was observed in protein after spray drying due to chitooligosaccharide. And the foam stability was also improved significantly in the presence of trehalose and pectin during pasteurisation. During spray drying, saccharides showed the stabilizing effect on goat milk protein. This study revealed a complex interplay between the type of saccharides and the processing operation applied to goat milk, which might be of great significance for the production and processing of goat milk. [ABSTRACT FROM AUTHOR]

Nutritional value and physical and sensory quality characteristics of medium‐grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisation), the addition of barley fibre did not significantly (P > 0.05) alter the content of the main nutrients (protein, fat and chlorides) in the block of canned meat product. Increasing the dose of barley fibre from 3.0% to 6.0% significantly increased (P < 0.05) the thermal loss in both pasteurised and sterilised canned meat products. The colour of the blocks of both pasteurised and sterilised canned meat products with barley fibre was significantly (P < 0.05) darker, and the instrumental hardness differed from the corresponding control products. Despite the beneficial nutritional effect of the Vitacel BG300 barley fibre preparation, its use significantly deteriorated the sensory quality of canned meat products. [ABSTRACT FROM AUTHOR]

Changes in hop‐derived compounds of beer were evaluated over 10 months of storage at 3 and 20°C, revealing significant changes in the beers stored warm. Beer pH and colour increased, together with 'hop creep' through storage of unpasteurised dry‐hopped beers. Hop bitter acids decreased moderately during storage at 20°C but not at 3°C and hop aroma compounds ‐ key contributors to dry‐hop flavour ‐ were significantly depleted upon warm storage. Cold storage resulted in significant retention of these compounds in the beers, especially hop mono‐ and sesquiterpenes which exhibited the greatest losses after warm storage. The losses of hop aroma compounds were linked in part to association with polymeric crown cap liners ('scalping'), the dynamic of which was further impacted by storage temperature. A wide range of hop aroma compounds were found to be abundant in the crown cap liners of bottled beers after storage, in contrast to canned beers which showed better retention of key hop aroma compounds (caryophyllene, myrcene and humulene) throughout storage. The impact of some of the chemical changes during storage was determined by sensory analysis. Changes in 'bitter', 'tropical' and 'citrus' fruit, 'sweet' and 'malty' attributes were all influenced by storage temperature and the given beer. Changes in 'floral', 'fruity', 'sour/acidic', 'alcoholic' and 'lingering aftertaste' were dependent on the beer, whilst changes in 'spicy' notes were dependent on storage temperature. These findings provide meaningful insights into the storage induced changes of dry‐hop flavour in dry‐hopped beers. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling. [ABSTRACT FROM AUTHOR]

Summary: Thermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in packed Spanish‐style green table olives was studied. To this aim, two thermal processes (P1 = 85 °C for 7 min; P2 = 85 °C for 15 min) were evaluated by comparing the contents of volatile compounds in pasteurised olives with those in unpasteurised olives. Volatiles were analysed, both in olive juice and cover brine, by means of headspace solid‐phase microextraction (HS‐SPME) followed by gas chromatography‐mass spectrometry (GC‐MS). Both pasteurisation treatments caused significant increases in diverse ethyl and methyl esters and in volatile compounds derived from several chemical reactions (lipid oxidation, Maillard reaction, degradation of carotenoids). Significant differences between samples subjected to P1 and P2 were only found for 1‐octen‐3‐ol, pentanal and 6‐methyl‐5‐hepten‐2‐one in olive juice. [ABSTRACT FROM AUTHOR]

This research aimed to evaluate the effects of thermal processing on the amino acid composition, molecular weight distribution (MW) and antioxidant activities of Jasmine rice bran protein hydrolysates (JBH). JBH was prepared by enzymatic hydrolysate (alcalase and flavourzyme at a ratio of 9.81:90.19, 2.84% w/w) for 60 min. JBH samples were treated as follows: non‐heat (NJBH), pasteurisation (72ºC, 15 min; PJBH) and sterilisation (121ºC, 15 min; SJBH). For SJBH treatment, the browning index and fluorescence intensity increased (P < 0.05). FTIR showed that thermal process changed the intensities and location of some bands. Thermal processing affected MW by decreasing it from high MW (>10 kDa) to medium (3–10 kDa) and low MW (<3 kDa). Val, Met, Ile and Leu contents increased after thermal processing. Compared with NJBH, the IC50 values of ABTS and FRAP of SJBH were not significantly different, while the IC50 of DPPH increased (P ≥ 0.05). [ABSTRACT FROM AUTHOR]