Innovative Food Science & Emerging Technologies (INNOV FOOD SCI EMERG)

Publications in this journal

• Article: Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

  G. Villamonte, H. Simonin, F. Duranton, R. Chéret, M. de Lamballerie
  Innovative Food Science & Emerging Technologies 04/2013; 18:15-23.
• Article: Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

  S.K. Pankaj, N.N. Misra, P.J. Cullen
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  ABSTRACT: Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivation of tomato peroxidase as a model enzyme was studied at 30, 40 and 50 kV, for up to 5’ of atmospheric air dielectric barrier discharge plasma treatments. The enzyme activity was found to decrease with both treatment time and voltage, the former variable exhibiting a more pronounced effect. Kinetic models viz. first-order, Weibull and logistic models were fitted to the experimentally observed data to numerate the model parameters. The enzyme inactivation kinetics was found to be best described the sigmoidal logistic function. Industrial Relevance In-package cold plasma processing is a novel and innovative approach for the decontamination of foods with potential industrial application. This paper provides evidence for reduction of tomato peroxidase activity using cold plasma from a dielectric barrier discharge. It also demonstrates that the sigmoidal shaped logistic model adequately describes the enzymatic inhibition. The work described in this research is relevant to the processing of fruits, vegetables and their products, wherein enzyme activity leads to quality deterioration.
  Innovative Food Science & Emerging Technologies 03/2013;
• Article: Flow cytometric assessment of Bacillus spore response to high pressure and heat

  A. Mathys, B. Chapman, M. Bull, V. Heinz, D. Knorr
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  ABSTRACT: The physiological response of Bacillus licheniformis spores to high pressure and thermal inactivation in sodium citrate buffer and nutrient broth was investigated using multiparameter flow cytometry. Spores were treated by heat-only at 121 °C, by high pressure at 150 MPa (37 °C), or by a combined high pressure and heat treatment at 600 MPa and 77 °C, and then dual stained with the fluorescent dyes SYTO 16 and propidium iodide (PI). For pressure treated spores, but not heat-only treated spores, four distinct sub-populations were detected by flow cytometry, and for these we suggest a three step model of inactivation involving a germination step following hydrolysis of the spore cortex, an unknown step, and finally an inactivation step with physical compromise of the spore's inner membrane.Industrial relevanceThis preliminary study offers a simple and fast flow cytometric method for the rapid assessment of the physiological state of bacterial spores following high pressure and thermal processing. An improved understanding of the mechanisms of spore inactivation will aid in the food safety assessment of pressure assisted thermal sterilisation in particular, and also assist in the commercialisation of these processes facilitating adoption by industry.
  Innovative Food Science & Emerging Technologies 02/2013;
• Article: Effect Of Zinc And Copper Chloride On Color of Avocado Puree Heated With Microwaves

  Guzmán G.R, Dorantes A.L, Hernández U.H, Hernández S.H, Ortiz Moreno A
  Innovative Food Science & Emerging Technologies 02/2013;
• Article: Pulsed light treatment as new method to maintain physical and nutritionnal quality of fresh-cut mangoes.

  Charles, F. Vidal, Olive, Filgueiras, Sallanon
  Innovative Food Science & Emerging Technologies 01/2013;
• Article: Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533 (under review)

  Lena Krieger, Antje Litzmann, Alexander Mathys, Edwin Ananta, Dietrich Knorr
  Innovative Food Science & Emerging Technologies 01/2013;
• Article: Selective Anthocyanins Enrichment of Cranberry Juice by Electrodialysis with Ultrafiltration Membranes Stacked

  Husson, Araya-Farias, Desjardins, Bazinet
  Innovative Food Science & Emerging Technologies 01/2013; 17:153.
• Article: Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applications

  Maria Rosaria Corbo, Antonio Bevilacqua ⁎, Mariangela Gallo, Barbara Speranza, Milena Sinigaglia
  Innovative Food Science & Emerging Technologies 12/2012; 18:196-201.
• Article: Combined effect of high-pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in smoked salmon

  Montiel R, Bravo D, De Alba M, Gaya P, Medina M
  Innovative Food Science & Emerging Technologies 10/2012; 16:26-32.
• Article: Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

  Ashwini N. Bellary, Navin K. Rastogi
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  ABSTRACT: The immersion of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse curcuminoids in coconut slices without altering its matrix. The rate of mass transfer of moisture, solid and curcuminoid with or without application of ultrasound was studied for the surrounding solutions of sucrose (12.5%) and/or sodium chloride (2.5 and 5.0%) consisting of curcuminoids. The highest diffusion coefficient of curcuminoids (1.78 × 10− 10 m2/s) was found to be in a situation, when curcuminoids were dissolved in 2.5% sodium chloride solution, which was further enhanced by the application of ultrasound to 1.81 × 10− 10 m2/s. The direction of moisture and solute mass transfer was dependent on the osmotic pressure of the surrounding solution as well as the osmotic pressure in the coconut slices. The extent and rate of mass transfer can be varied by varying the type and concentration of solutes in the surrounding solution. Industrial relevance: The knowledge provided by this work may be useful for impregnation of bioactive compounds in solid foods without altering their natural matrix. The extent and rate of infusion of bioactive compounds can be changed by varying the type of surrounding solution from hypotonic to hypertonic solution. Further, the application of external field such as ultrasound can result in enhanced mass transfer of bioactive compounds. This technique may be helpful in producing foods with enriched bioactive compounds, besides providing diversified products in terms of taste and nutrition.
  Innovative Food Science & Emerging Technologies 10/2012; 16:33-40.
• Article: Innovative Food Science & Emerging Technologies Volume 16, October 2012, Pages 11–20 Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs

  R. Pushkala, K.R. Parvathy, N. Srividya
  Innovative Food Science & Emerging Technologies 10/2012; Volume 16:11-20.
• Article: Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products

  A Hereu, P Dalgaard, M Garriga, T Aymerich, S Bover-Cid
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  ABSTRACT: High pressure (HP) inactivation curves of Listeria monocytogenes CTC1034 (ca. 107 CFU/g) on sliced RTE cooked meat products (ham and mortadella) were obtained at pressures from 300 to 800 MPa. A clear tail shape was observed at pressures above 450 MPa and the log-linear with tail primary model provided the best fit to the HP-inactivation kinetics. The relationships between the primary kinetic parameters (log kmax and log Nres) and pressure treatments were described by a polynomial secondary model. To estimate HP-inactivation of L. monocytogenes in log (N/N0) over time, a one-step global fitting procedure was applied. The secondary model was integrated into the primary model and the combined equation was fitted to the entire data-set to readjust parameter values. Validation of the developed models both under dynamic conditions and using external independent data supported their suitability for predictive purposes, e.g., to set the process criteria required to meet food safety objectives.
  Innovative Food Science & Emerging Technologies 10/2012; 16:305-315.
• Article: Analysis of membrane fouling during cross-flow microfiltration of wine

  Youssef EL RAYESS, Claire ALBASI, Patrice BACCHIN, Patricia TAILLANDIER, Martine MIETTON-PEUCHOT, Audrey DEVATINE
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  ABSTRACT: The aim of this study was to investigate the individual impact on wine molecules as tannins, pectins and mannoproteins on multichannel ceramic membranefouling during wine cross-flow microfiltration. The characterization of fouling mechanisms involved in the previous filtrations was realized by using the classical fouling models and the analysis of the total resistance curves. It was shown that the obtained initial fluxes are dependant of the nature of the studied molecules and their concentration. According to their increasing effect on permeate flux decline, the studied wine components could be ranked as: mannoproteins < tannins < pectins. During the filtration of wine added with tannins, it was found that the filtrations were governed by the cake layer formation mechanism. The presence of pectins caused the formation of gel-type layer which is found to be compressible under high pressures. For wines added with mannoprotein filtrations, it was shown that there is a threshold concentration above which a plateau value of permeate flux is obtained.
  Innovative Food Science & Emerging Technologies 09/2012;
• Article: Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis.

  B. Speranza, A. Bevilacqua, M. Sinigaglia, M.R. Corbo
  Innovative Food Science & Emerging Technologies 05/2012; 16:171-180.