Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food

Kultur, Gulcin
Mısra, N. N.
Barba, Francisco J.
Koubaa, Mohamed
Gökmen, Vural
Alpas, Hami
The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based infant food was evaluated. The process parameters evaluated were combinations of pressures (200, 300, and 400 MPa), temperatures (25, 35, and 45 degrees C), and treatment times (5, 10, and 15 min). Pressure, time and temperature had a significant influence on both TMA and TYM inactivation of vegetable-based infant foods, observing a significant reduction in both microbial populations when all the factors were increased, although the extent of reduction was clearly influenced by the type of microorganism. A synergism between pressure, time and temperature was observed for the reduction of both TMA and TYM populations and it was found that HHP at 400 MPa resulted in a complete inactivation of TMA as well as TYM after 15 min of treatment at 45 degrees C. The furan content in all HHP treated samples was found to be below the limit of detection. Thus, HHP treatment could be considered as a potential alternative to thermal processing of vegetable-based infant foods.


Biological hydrogen production from olive mill wastewater and its applications to bioremediation
Eroğlu, Ela; Eroğlu, İnci; Department of Chemical Engineering (2006)
Hydrogen production by photosynthetic bacteria occurs under illumination in the presence of anaerobic atmosphere from the breakdown of organic substrates, which is known as photofermentation. In this study, single-stage and two-stage process development were investigated for photofermentative hydrogen production from olive mill wastewater by Rhodobacter sphaeroides O.U.001 within indoor and outdoor photobioreactors. It was proven that diluted olive mill wastewater (OMW) could be utilized for photobiological...
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01)
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
Biodegradation of the Allelopathic Chemical Pterostilbene by a Sphingobium sp. Strain from the Peanut Rhizosphere
Yu, Ri-Qing; Kurt, Zöhre; He, Fei; Spain, Jim C. (American Society for Microbiology, 2019-03-01)
Many plants produce allelopathic chemicals, such as stilbenes, to inhibit pathogenic fungi. The degradation of allelopathic compounds by bacteria associated with the plants would limit their effectiveness, but little is known about the extent of biodegradation or the bacteria involved. Screening of tissues and rhizosphere of peanut (Arachis hypogaea) plants revealed substantial enrichment of bacteria able to grow on resveratrol and pterostilbene, the most common stilbenes produced by the plants. Investigati...
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
Koç, Hicran; Drake, MaryAnne; Vinyard, Christopher J.; Essick, Gregory; van de Velde, Fred; Foegeding, E. Allen (Elsevier BV, 2019-09-01)
Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and kappa-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume o...
Differential activation of immune cells by commensal versus pathogen-derived bacterial RNA
Özcan, Mine; Gürsel, Mayda; Department of Biology (2014)
Immunological mechanisms contributing to distinguishing signals derived from commensal versus pathogenic bacteria is an active area of research and recent evidence suggests that commensal and pathogens may express different variants of pathogen associated molecular patterns (PAMP). In this thesis, we propose that as a major member of PAMP, bacterial RNAs derived from commensal and pathogens may have distinct immunostimulatory activities due to differentially recognition by the host immune system. In order t...
Citation Formats
G. Kultur, N. N. Mısra, F. J. Barba, M. Koubaa, V. Gökmen, and H. Alpas, “Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food,” FOOD RESEARCH INTERNATIONAL, pp. 17–23, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41316.