Maria G. Corradini, Mark D. Normand, Micha Peleg · Journal of Food Science · 2010
Microbial inactivation is described by a model based on the changing survival probabilities of individual cells or spores. It is presented in a stochastic and discrete form for small groups, and as a continuous deterministic model for larger populations. If the underlying mortality probability function remains constant throughout the treatment, the model generates first-order ("log-linear") inactivation kinetics. Otherwise, it produces survival patterns that include Weibullian ("power-law") with upward or downward concavity, tailing with a residual survival level, complete elimination, flat "shoulder" with linear or curvilinear continuation, and sigmoid curves. In both forms, the same algorithm or model equation applies to isothermal and dynamic heat treatments alike. Constructing the model does not require assuming a kinetic order or knowledge of the inactivation mechanism. The general features of its underlying mortality probability function can be deduced from the experimental survival curve's shape. Once identified, the function's coefficients, the survival parameters, can be estimated directly from the experimental survival ratios by regression. The model is testable in principle but matching the estimated mortality or inactivation probabilities with those of the actual cells or spores can be a technical challenge. The model is not intended to replace current models to calculate sterility. Its main value, apart from connecting the various inactivation patterns to underlying probabilities at the cellular level, might be in simulating the irregular survival patterns of small groups of cells and spores. In principle, it can also be used for nonthermal methods of microbial inactivation and their combination with heat.
Cited by 29Open access
Prasad Chavan, Rahul Yadav, Pallavi Sharma et al. · Foods · 2023
In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology's uses.
Cited by 18Open access
Nagwa Dakhil Ali, Huda Mohammed Ibrahim · World Journal of Advanced Research and Reviews · 2026
Cited by 0Open access
Nagwa Dakhil Ali, Huda Ibrahim · Zenodo (CERN European Organization for Nuclear Research) · 2026
Background: Hurdle technology is a food preservation strategy based on the deliberate combination of two or more preservation factors to inhibit microbial growth while maintaining food quality. Instead of focusing on a single severe treatment, multiple mild hurdles act synergistically to disrupt microbial homeostasis, prevent recovery, and extend shelf life. Objective: This review examines hurdle technologies in food microbial preservation, focusing on the effects of multiple preservation factors and their impact on microbial inactivation and food quality. The narrative review synthesizes the foundational principles of research retrieved through a comprehensive search, highlighting key findings on combination antimicrobial synergies, preservation methods, and quality preservation outcomes. Main Discussion Points: Key findings demonstrate that synergistic pairings such as high-pressure processing (HPP) combined with antimicrobials, pulsed electric fields (PEF) with cold storage or acidic conditions, and atmospheric cold plasma (ACP) with PEF yield significantly larger log reductions in microbial populations and extended shelf-life compared to individual treatments. Conclusion: Hurdle technology represents a powerful and versatile approach that effectively enhances microbial safety while better preserving sensory, nutritional, and physicochemical food quality compared to single-hurdle methods.
Cited by 0Open access
Nagwa Dakhil Ali, Huda Ibrahim · Zenodo (CERN European Organization for Nuclear Research) · 2026
Background: Hurdle technology is a food preservation strategy based on the deliberate combination of two or more preservation factors to inhibit microbial growth while maintaining food quality. Instead of focusing on a single severe treatment, multiple mild hurdles act synergistically to disrupt microbial homeostasis, prevent recovery, and extend shelf life. Objective: This review examines hurdle technologies in food microbial preservation, focusing on the effects of multiple preservation factors and their impact on microbial inactivation and food quality. The narrative review synthesizes the foundational principles of research retrieved through a comprehensive search, highlighting key findings on combination antimicrobial synergies, preservation methods, and quality preservation outcomes. Main Discussion Points: Key findings demonstrate that synergistic pairings such as high-pressure processing (HPP) combined with antimicrobials, pulsed electric fields (PEF) with cold storage or acidic conditions, and atmospheric cold plasma (ACP) with PEF yield significantly larger log reductions in microbial populations and extended shelf-life compared to individual treatments. Conclusion: Hurdle technology represents a powerful and versatile approach that effectively enhances microbial safety while better preserving sensory, nutritional, and physicochemical food quality compared to single-hurdle methods.
Cited by 0Open access
Mehrnaz Amidi · Swinburne Research Bank (Swinburne University of Technology) · 2011
Plasma is a growing field of non-thermal processing research for microbial inactivation and disinfection of food and food contact surfaces. An extensive review of the literature revealed that plasma can be generated from many forms of electromagnetic waves ranging from DC to microwaves under vacuum or atmospheric conditions. Part of this review catalogued a wide variety of techniques for plasma generation to serve as a reference source on this new processing technology. The thesis set out to investigate microwave cool plasma equipment design to establish a simulation model, using Computer Simulation Technology (CST) Microwave Studio software, to assist in fabrication and further modification of laboratory and larger scale prototype low pressure microwave plasma devices. Also the effects of operational conditions with these equipment designs were determined by measuring plasma density using a Langmuir probe and surface temperatures by fibre optic methods, at defined coordinates within treatment chambers of the devices. These results were used to confirm the simulation data. Using defined conditions, investigations were conducted on the inactivation of vegetative cells of bacterial food pathogens, Salmonella and Listeria and spores of food spoilage bacteria Geobacillus and Bacillus using low temperature plasma. The temperature ranges of the surface to be sterilised were determined to be less than 45 degrees C. The thesis attempted to determine the mechanism of plasma inactivation by excluding the exposure of charged particles (using charged surfaces to attract or repel plasma particles) and UV radiation (using a quartz filter) and measuring inactivation of bacterial spores, in the presence and absence of these modifying treatments. Given the design configuration of equipment and operational conditions the investigations determined that UVC was the factor responsible for microbial inactivation effects. Other species such as electrons, ions, radicals and also the other ranges of UV (UVA and UVB) appeared to play no part in the process of microbial inactivation in the relatively short time periods investigated, where UVC acted to inactivate microorganisms. Microbial inactivation effects of up to ~ 4 log reduction (as determined by viable count) were achieved for bacterial spores using both the laboratory scale and one metre plasma units. The presence of added organic load of dried milk solids to spore preparations moderated the inactivating effects of plasma. Nonetheless an approximately 2 log inactivation of Salmonella and Listeria adsorbed to the surfaces of almonds could still be achieved in a period of 60 s exposure. The work conducted in the thesis provides the first steps towards scaling up the design configuration of the one metre plasma unit to provide an array that can expose a larger area to plasma treatment.
Cited by 0Open access
Handy, Stephanie · The Atrium (University of Guelph) · 2022
There is a disagreement on the UV C fluence required for microbial inactivation due to various understanding of UV-C fluence and its measurement methods. This study determined the UV-C fluences required for dairy-associated Listeria monocytogenes strains inactivation using a collimated beam device. In PBS, a UV-C fluence of 10 mJ/cm2 was sufficient to inactivate 5 logs of L. monocytogenes. Milk fat and protein concentration, fat globule and casein micelle particle sizes strongly correlated with observed UV C absorption and scattering of the milk. These optical properties significantly affected the inactivation of L. monocytogenes. Taking into consideration the UV C absorption and reduced scattering coefficients of milk in the UV C fluence calculation, inactivation similar to that observed in PBS at various UV C doses could be achieved in goat and cow milk at various fat levels. This study demonstrated that the inclusion of the milk optical properties is critical for accurate UV C fluence calculations.
Cited by 0
Taras Pyatkovskyy · Bulletin Of Medical And Biological Research · 2023
The use of high hydrostatic pressure is intended to perform non-thermal inactivation of microorganisms in food products, to ensure their freshness and to prevent foodborne infections. These infections impact the healthcare system, the food industry, and consumers directly. This study aims to analyse the literature on the effectiveness of high hydrostatic pressure against pathogenic and opportunistic microorganisms transmitted through the consumption of contaminated food. Scientific publications for 2011-2023 were selected for the review. A total of 44 scientific publications were selected, the information from which was critically analysed, systematised and presented in the form of a literature review. The mechanisms of high hydrostatic pressure’s effect on microbial cells are described. To illustrate the effectiveness of high hydrostatic pressure against microorganisms, data from selected publications regarding efficiency and treatment parameters are presented in tables. The inactivation of such clinically important microorganisms as Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Toxoplasma gondii in liquids and food has been demonstrated. High-pressure treatment has been shown to be a non-thermal food processing method, which distinguishes this method from traditional thermal processing methods such as boiling or pasteurization. One of the notable advantages of using high hydrostatic pressure is the non-thermal inactivation of various microorganisms, which preserves the nutritional and flavour properties of the processed product. It is also noted that food products can be processed in the final packaging, which reduces the risk of microbial contamination at the post-processing stages. The main disadvantages are the impossibility of complete inactivation of bacterial spores and the high cost of high-pressure processing equipment. Combining high-pressure treatment with other methods, such as heat treatment, can overcome the limitations of spore inactivation
Cited by 6Open access
Laura A. Boczek, Michael W. Ware, Mark R. Rodgers et al. · Journal of Water and Health · 2024
Ferrate (Fe(VI): HFeO<sub>4</sub><sup>-</sup> /FeO<sub>4</sub><sup>2-</sup>), a potent oxidant, has been investigated as an alternative chemical disinfectant in water treatment due to its reduced production of disinfection by-products. In this study, we assessed the disinfecting ability of potassium ferrate against a variety of microorganisms, including waterborne pathogens, under varying pH and water temperature conditions. We presented CT values, a metric of ferrate concentrations (C) and contact time (T), to quantify microbial inactivation rates. Among the tested microorganisms, human adenovirus was the least resistant to ferrate, followed by waterborne bacteria such as <i>Escherichia coli</i> and <i>Vibrio cholerae</i>, and finally, the protozoan parasite <i>Giardia duodenalis</i>. We further investigated the impact of two pH values (7 and 8) and two temperatures (5 and 25 °C) on microbial inactivation rates, observing that inactivation rates increased with lower pH and higher temperature. In addition to showcasing ferrate's capacity to effectively inactivate a range of the tested microorganisms, we offer a ferrate CT table to facilitate the comparison of the effectiveness of various disinfection methods.
Cited by 3Open access
Capra M. L., PATRIGNANI, FRANCESCA, GUERZONI, MARIA ELISABETTA et al. · Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna) · 2012
Bacteriophage attacks to starters in the dairy industry cause enormous economic losses. Phage inactivation has always been a matter of study; however, even combining different control strategies, complete removal of phages is not possible and the real aim consists in maintaining their concentration under a critical threshold. This chapter deals with three novel technologies such as pulsed electric field, high hydrostatic pressure and high pressure homogenization. These non-thermal methods are considered the most promising in food processing due to their better preservation of flavor, essential nutrients and vitamins with respect to heat treatments. Aspects such as the principles of the technologies, applications, treatment parameters and factors that influence the inactivation extent, as well as microbial inactivation, are developed below for each technology. For this last aspect and due to the scarce available information regarding phage inactivation, not only the effect of these novel technologies on dairy bacteriophages is referred to, but also on other phages, viruses and even on others microorganisms.
Cited by 0
Signe Schram Zinck, Stefan Jarl Christensen, Ole Bandsholm Sørensen et al. · Molecules · 2023
Efficient inactivation of microbial α-amylases (EC 3.2.1.1) can be a challenge in starch systems as the presence of starch has been shown to enhance the stability of the enzymes. In this study, commonly used inactivation methods, including multistep washing and pH adjustment, were assessed for their efficiency in inactivating different α-amylases in presence of raw potato starch. Furthermore, an effective approach for irreversible α-amylase inactivation using sodium hypochlorite (NaOCl) is demonstrated. Regarding inactivation by extreme pH, the activity of five different α-amylases was either eliminated or significantly reduced at pH 1.5 and 12. However, treatment at extreme pH for 5 min, followed by incubation at pH 6.5, resulted in hydrolysis yields of 42-816% relative to controls that had not been subjected to extreme pH. "Inactivation" by multistep washing with water, ethanol, and acetone followed by gelatinization as preparation for analysis gave significant starch hydrolysis compared to samples inactivated with NaOCl before the wash. This indicates that the further starch degradation observed in samples subjected to washing only took place during the subsequent gelatinization. The current study demonstrates the importance of inactivation methodology in α-amylase-mediated raw starch depolymerization and provides a method for efficient α-amylase inactivation in starch systems.
Cited by 7Open access
Wilfredo H. Canania Jr, Rina A. Bawar, Kevin F. Yaptenco et al. · Kyushu University Institutional Repository (QIR) (Kyushu University) · 2025
Red onions (Allium cepa L.) are valued for their flavor, nutrients, and antioxidants but are prone to microbial contamination, causing spoilage and economic loss. Traditional chemical methods pose health and environmental concerns, increasing interest in non-thermal alternatives like ultrasound for microbial decontamination. This study investigated ultrasound treatment at 600 watts using frequencies of 20, 28, 40, 68, and 80 kHz for 5, 10 and 15 minutes. The most effective treatment, 80 kHz for 15 minutes achieved a 96.05% microbial reduction. Using Response Surface Methodology (RSM), optimal conditions were identified as 25.5 kHz for 6.47 minutes, reducing microbial counts to 12,028.9 CFU/g. ANOVA showed exposure time had a significant on microbial inactivation, while frequency had a lesser effect. These findings suggest ultrasound treatment can enhance red onion shelf life and reduce post-harvest losses. Further studies are recommended for large-scale application.
Cited by 0Open access
Kai Ishida, M. Matsubara, Miharu Nagahashi et al. · Archives of Microbiology · 2025
Ultraviolet-light emitting diodes (UV-LEDs) have garnered attention for their efficient bacterial inactivation. However, in previous studies, it has been difficult to strictly compare the bacterial inactivation effect of UV irradiation among wavelengths differing by a few nanometers because detailed UV irradiation conditions for comparison, such as the LED characteristics at each wavelength and power supply characteristics, have not been established. Therefore, this study aimed to evaluate UV inactivation of 10 bacterial strains across 13 wavelengths (250-365 nm) using a standardized irradiation system previously reported to identify the most effective wavelengths for prevention of bacterial infection and contamination. Bacterial inactivation dose response curves were generated to determine the fluence required to archive 1-3 log<sub>10</sub> inactivation. The results indicated that Gram-negative bacteria exhibited higher initial sensitivity compared with Gram-positive bacteria. Wavelength-dependent inactivation peaked at 263-270 nm, correlating strongly with cyclobutane pyrimidine dimer production (r > 0.9 for most strains). Deconvolution analysis confirmed that bacterial inhibition was maximal around 267.6 nm. Furthermore, UV-LEDs outperformed low-pressure mercury lamps in terms of bacterial inactivation under equivalent fluences, attributed to differences in spectral emission profiles. These findings will help optimize UV-LED sterilization methods for broader applications in microbial control.
Cited by 8Open access
Katherine M. Costello, Eirini Velliou, Jorge Gutierrez‐Merino et al. · Ultrasonics Sonochemistry · 2021
Ultrasound, alone or in combination with natural antimicrobials, is a novel food processing technology of interest to replace traditional food decontamination methods, as it is milder than classical sterilisation (heat treatment) and maintains desirable sensory characteristics. However, ultrasound efficacy can be affected by food structure/composition, as well as the order in which combined treatments are applied. More specifically, treatments which target different cell components could result in enhanced inactivation if applied in the appropriate order. The microbial properties i.e. Gram positive/Gram negative can also impact the treatment efficacy. This work presents a systematic study of the combined effect of ultrasound and nisin on the inactivation of the bacteria Listeria innocua (Gram positive) and Escherichia coli (Gram negative), at a range of cavitation conditions (44, 500, 1000 kHz). The order of treatment application was varied, and the impact of system structure was also investigated by varying the concentration of Xanthan gum used to create the food model systems (0 - 0.5% w/v). Microbial inactivation kinetics were monitored, and advanced microscopy and flow cytometry techniques were utilised to quantify the impact of treatment on a cellular level. Ultrasound was shown to be effective against E. coli at 500 kHz only, with L. innocua demonstrating resistance to all frequencies studied. Enhanced inactivation of E. coli was observed for the combination of nisin and ultrasound at 500 kHz, but only when nisin was applied before ultrasound treatment. The system structure negatively impacted the inactivation efficacy. The combined effect of ultrasound and nisin on E. coli was attributed to short-lived destabilisation of the outer membrane as a result of sonication, allowing nisin to penetrate the cytoplasmic membrane and facilitate cell inactivation.
Cited by 42Open access
Janelle Brown · UTAS Research Repository · 2003
Newly emerged foodborne pathogens with low infectious doses and remarkable capacities to tolerate environmental stress have prompted the use of food processing strategies that not only restrict the growth of contaminating microorganisms but also effect their inactivation. The rational design of such processing technologies depends on the accurate prediction of microbial responses to lethal constraints and hence on an appreciation of the mechanism(s) of microbial inactivation. This thesis describes the process of the low pH-induced inactivation of Escherichia coli populations by low pH and attempts to provide a mechanistic interpretation that is consistent with the kinetic data presented. To present an =ambiguous account of the low pH-induced inactivation of E. coli those uncertainties associated with defining and reporting microbial death were addressed. An operational definition of microbial viability, and a lack thereof, was established, and the methods employed to enumerate viable cells (traditional culture-based methods) were optimised for the recovery of low pH treated E. coil. In addition precautions were taken to eliminate kinetic artefacts. Initial experiments provided evidence of two distinct phases of inactivation in low pH-treated exponential phase populations of E. coli - an initial phase of rapid inactivation whose rate is influenced both by the stringency of the low pH treatment imposed and by temperature, and a protracted phase of much slower inactivation whose rate is independent of the severity of the lethal agent employed, and of temperatures 25°C. Subsequent studies illustrated that a third phase of inactivation, characterized by the rapid and complete loss of population viability, is observed if population viability is monitored over a sufficiently long period of time. A considerable degree of 'day to day' kinetic variability was observed among exponential phase populations of E. coil prepared from stationary phase inocula. That variability was attributed to small differences in the initial viable counts and the number of residual stationary phase cells in individual populations, and precautions were taken to minimise that variability in subsequent experiments. Those experiments indicate that the low pH tolerance of E. coli decreases with increasing cell density in purely exponential phase populations, that it increases with the physiological age of populations whose initial viable counts exceed 1 x 10 8 cfu.ml-1 reaching a maximum when purely exponential phase population are cultivated for thirty-two generation time equivalents at 25°C, and that it declines conspicuously in populations cultivated for longer periods of time. Hypotheses concerned with the basis of the shape of non-linear inactivation curves were introduced and critically evaluated in light of published data, kinetic data obtained in initial experiments, and data obtained from new experiments designed specifically to test alternative hypotheses. A case for the inherent differential resistance of individuals within a population is argued but not promoted as a comprehensive interpretation of the kinetic data presented. Finally, an E. coli mutant carrying an unmarked deletion in cfa, the gene encoding cyclopropane fatty acid (CFA) synthase was constructed, and employed with its parental strain to evaluate the role of CFAs as molecular mediators of low pH tolerance in E. coli. The results obtained indicate that CFAs play no role in mediating the intrinsic or inducible low pH tolerance of E. coli.
Cited by 3Open access
Melike Nur Tosun, Gizem Taylan Yalçın, Gizem Korkmazer et al. · Turkish Journal of Agriculture - Food Science and Technology · 2025
The combined use of chemical and physical methods can increase the rate of microbial inactivation resulting in a low risk of foodborne diseases and good preservation of food quality. The aim of this study is to assess the inhibitory effects of various active-ingredient washing solutions on Enterobacteriaceae, total aerobic mesophilic bacteria (TAMB), and Clostridioides difficile spores both with and without the application of ultrasonic treatment. In this respect, spinach samples were washed with sodium hypochlorite (NaOCl), green tea extract–acetic acid (GTE-AA), and a natural disinfectant solution (NDS) for 3 and 6 minutes, either with or without ultrasonic treatment. Washing spinach with the mentioned antibacterial solutions resulted in reductions of 1.3–2.3, 2.23–4.05, and 2.38–3.52 log CFU/g for C. difficile, TAMB, and Enterobacteriaceae, respectively. NaOCl exhibited the highest antimicrobial effect against all microorganisms tested, while the lowest inhibition was observed in samples washed with GTE-AA. Ultrasound treatment alone did not result in a significant reduction in microbial levels on spinach; instead, high-frequency applications appeared to increase the detectable microbial load, likely due to the disruption of microbial clusters or biofilms that made cells more accessible for enumeration. No synergistic interaction was observed between antimicrobial washing treatments and ultrasonic application in terms of microbial reduction. These findings highlight the need for further studies to refine ultrasound parameters and explore optimized combinations with antimicrobial agents in order to enhance microbial inactivation on fresh produce.
Cited by 0Open access
Alonzo A. Gabriel · Journal of Food Processing and Preservation · 2014
This study established the inactivation behavior of Listeria monocytogenes in nonfat, low-fat and full-cream milks treated with multifrequency Dynashock ultrasound. Inactivation in all samples was biphasic, with an inactivation lag phase where injury accumulated, prior to log-linear inactivation phase. L. monocytogenes exhibited shortest lag phase of 20.57 min in full-cream milk. L. monocytogenes exhibited slowest log-linear inactivation rate of −0.24 log colony-forming unit (cfu)/min in full-cream milk, and fastest inactivation rate of −0.37 log cfu/min in low-fat milk. Inactivation rate was slowest in full-cream milk at −0.24 log cfu/min, and fastest in low-fat milk at −0.37 log cfu/min. Corrected decimal reduction time was shortest in full-cream milk at 24.81 min, followed by those in nonfat and low-fat milk at 29.17 and 30.64 min, respectively. These results suggest the importance of careful consideration of microbial inactivation behavior in the establishment of food process schedules. Practical Applications The results reported in this study may be considered in the application of multifrequency power ultrasound-based processing of milk products against the tested reference microorganisms. Ultrasound processing may also be used in combination with other physical and/or chemical preservation methods to achieve a recommended level of lethality for safety and quality of the products.
Cited by 24
Thomas A. Richards, Delaney Lisco, Tommaso Bianchi et al. · PDA Journal of Pharmaceutical Science and Technology · 2025
The primary purpose of this study was to determine the inactivation kinetics of <i>Geobacillus stearothermophilus</i> biological indicators (BIs) exposed to nitrogen dioxide (NO<sub>2</sub>) gas in the presence of humidity. BIs inoculated with 6 log<sub>10</sub> <i>G. stearothermophilus</i> spores were used as a test substrate. Three BI lots manufactured from each of three different BI spore crops were evaluated. Test cycles were run at room temperature with approximately 80% relative humidity. Direct enumeration methods were used to quantify the resistance of spores with surviving populations greater than approximately 50 colony forming units (CFU). Fraction negative methods were used to estimate the surviving spore populations in the quantal region<sub>.</sub> The methods were combined in order to show spore inactivation from 6 log<sub>10</sub> to approximately -2 log<sub>10</sub> The <i>D</i> value and coefficient of determination (r<sup>2</sup>) were calculated. Over 100 direct enumeration and fraction negative cycles were completed at a fixed NO<sub>2</sub> concentration varying only exposure time. Process parameters were maintained over all cycles. Empirical data confirmed a log-linear relationship over an 8 log<sub>10</sub> population range with r<sup>2</sup> values greater than 0.8, allowing for extrapolation of the curve to achieve a sterility assurance level (SAL) of 10<sup>-6</sup> Study outcomes were comparable for all manufactured BI lots. NO<sub>2</sub> sterilization follows first-order log-linear microbial inactivation kinetics, which is consistent with a mechanism of action based on a single active species. This is the first study to report on the microbial inactivation kinetics of NO<sub>2</sub> sterilization.
Cited by 1
Suvartan Ranvir, Manju Singh, Pranali Nikam et al. · Apple Academic Press eBooks · 2023
The ultra-high-temperature (UHT) milk is stable for a long storage period; however, several types of physicochemical changes may occur that can degrade the shelf-life of milk during the storage by developing bitterness and gelation, which leads to consumer rejection of products. Proteolysis is the major spoilage due to principal enzymes (plasmin: indigeneous milk proteinase) and microbial produced heat-resistant proteinases especially by psychotropic bacterial. Several types of methods are used for assessment of proteolysis, such as colorimetric, fluorimetric, chromatographic, RP-HPLC, ATR-FTIR, and SDS-PAGE method. To overcome these problems and to improve shelf-life of UHT milk, dfferent methods can be used, such as enzymes inactivation by heating treatments, inactivation of enzymes by using the low-temperature treatment, innovative steam injection heating, and the addition of additives.
Cited by 0
Monika Thakur, Rakesh Sharma, Priyanka Suthar et al. · ACS Food Science & Technology · 2025
Inactivation of enzymes and microbes that cause apple and apple product spoilage can be accomplished by using one of the nonthermal processing technologies known as cold plasma (CP). UV radiation, ROS, and RNS in CP are released via an ionization process serving as the principal route for the action mechanism. It is a distinguished methodology for shelf life extension and quality governance of food. CP’s design adaptability and environmental and economic friendliness provide distinct benefits over traditional methods. The food composition, microbial population, or targeted biomolecules must be considered when designing safe CP-based procedures having minimal impact on food. Enzyme inactivation and microbial disinfection are two major applications of CP in the apple processing industry. This paper overviews the fundamentals of CP, its operational parameters, and efficient application during postharvest management as well as the processing of apple, validating CP to be a beneficial tool for uplifting the business sector of apple.
Cited by 3