Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost‐effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle‐based technology approaches have been also reviewed.     

Detailed kinetic study of anisole pyrolysis and oxidation to understand tar formation during biomass combustion and gasification

Anisole was chosen as the simplest surrogate for primary tar from lignin pyrolysis to study the gas-phase chemistry of methoxyphenol conversion. Methoxyphenols are one of the main precursors of PAH and soot in biomass combustion and gasification. These reactions are of paramount importance for the atmospheric environment, to mitigate emissions from wood combustion, and for reducing tar formation during gasification. Anisole pyrolysis and stoichiometric oxidation were studied in a jet-stirred reactor (673–1173 K, residence time 2 s, 800 Torr (106.7 kPa), under dilute conditions) coupled with gas chromatography–flame ionization detector and mass spectrometry. Decomposition of anisole starts at 750 K and a conversion degree of 50% is obtained at about 850 K under both studied conditions. The main products of reaction vary with temperature and are phenol, methane, carbon monoxide, benzene, and hydrogen. A detailed kinetic model (303 species, 1922 reactions) based on a combustion model for light aromatic compounds has been extended to anisole. The model predicts the conversion of anisole and the formation of the main products well. The reaction flux analyses show that anisole decomposes mainly to phenoxy and methyl radicals in both pyrolysis and oxidation conditions. The decomposition of phenoxy radicals is the main source of cyclopentadienyl radicals, which are the main precursor of naphthalene and heavier PAH in these conditions.     

Combination of Homogenization, Citrus Extract and Vanillic Acid for the Inhibition of Some Spoiling and Pathogenic Bacteria Representative of Dairy Microflora

This research proposes the optimization of a preserving treatment (homogenization—high-pressure homogenization (HPH)—and some safe antimicrobial compounds) able to inhibit the spoiling and pathogenic microflora of milk. In the first phase, 16 strains, including lactobacilli and bifidobacteria, pseudomonads and enterobacteria, were studied in order to assess their resistance to homogenization (pressure ranging from 50 to 150 MPa for single-step treatments; multi-step treatments were performed at 150 MPa through two or three passes across the homogenizing valve). Lactobacilli and bifidobacteria were the most resistant microorganisms (as a threefold treatment at 150 MPa was required to achieve a cell reduction of 1–2 log cfu/ml), followed by pathogens and then by pseudomonas and enterobacteria. Then, a mixture design was further used to define combinations of homogenization (0–150 MPa pass^?1), vanillic acid (0–0.24 %) and citrus extract (0–300 ppm), to control the growth of a mixture of pseudomonas, enterobacteria and lactic acid bacteria; results were used to build two successive models: a primary model for the estimation of the physiological parameters of the microorganisms, whose fitting parameters were used to build a secondary model (polynomial equation) to predict the effectiveness of the combinations of HPH, citrus extract and vanillic acid. Statistical analysis highlighted that a prolongation of shelf life by 4 days (evaluated by pseudomonas cell counts) could be achieved combining homogenization at 75 MPa with either 0.12 % of vanillic acid or 150 ppm of citrus extract.     

Quantification of the thaumatin-like kiwi allergen by a monoclonal antibody-based ELISA

Thaumatin-like proteins (TLPs) have been established as a new family of fruit and pollen allergens. The aim of this study was to develop a two-site ELISA for the quantification of the thaumatin-like kiwi allergen (Act d 2) in kiwifruit extracts and kiwifruit-containing food products. Genomic DNA (gDNA) of Act d 2 was amplified and the deduced amino acid sequence was determined to obtain a primary structure. Act d 2 purified from kiwifruit extract by HPLC was identified by Edman degradation and MS. Balb/c mice were immunized with Act d 2 for the production of mAbs by hybridoma technology. The optimized ELISA measured Act d 2 concentrations ranging from 0.2 to 9.0 ng/mL, with intra- and interassay coefficients of variation of 3.65 and 10.44%, respectively. The developed ELISA is a useful method for the quantification of the thaumatin-like kiwi allergen in kiwifruit extracts as well as the allergen level in kiwifruit-containing food products. It may be a helpful analytical tool for the evaluation of the stability (integrity) of fruit allergen extracts for in vitro diagnosis.     

Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH

Concentrations ranging from 0% to 0.33% (w/v) of gum (Emerson and McDuff) were added to the emulsions at pH 7. Particle size distribution, viscosity, ζ-potential, microstructure, and phase separation kinetics of the emulsions were observed. Both polysaccharides and protein coated droplets are negatively charged at this pH, as shown by ζ-potential measurements. At all the concentrations tested, the addition of gum did not affect significantly (p < 0.05) the apparent diameter of the emulsion droplets. At low concentrations (gum  0.075% (w/v)), no visual phase separation was observed and the emulsion showed a Newtonian behaviour. However, at concentrations above the critical concentration of gum, depletion flocculation occurred: when 0.1 flaxseed gum was present, there was visual phase separation over time and the emulsion exhibited shear-thinning behaviour. These results demonstrate that flaxseed gum is a non-interacting polysaccharide at neutral pH; it could then be employed to strengthen the nutritional value of some milk-based drinks, but at limited concentrations.     

Use of Lysozyme,Nisin, and EDTA Combined Treatments for Maintaining Quality of Packed Ostrich Patties

ABSTRACT: The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix₁: 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix₂: 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP₁: 80% O₂, 20% CO₂; MAP₂: 5% O₂, 30% CO₂, 65% N₂) was evaluated. Moreover, the lipid oxidation was evaluated as well as color and sensory characteristics. The growth of total viable counts and lactic acid bacteria were strongly inhibited by the antimicrobial treatments in all the running time (Inhibition Index >97%) whereas for Enterobacteriaceae and Pseudomonas spp. lower inhibition indices from 12% to about 28% were observed. The lipid oxidation was more pronounced in the control respect to the treated meat patties. Moreover, the mixture at low concentration of lysozyme and nisin showed the best antioxidative effect. High concentrations of lysozyme and nisin showed the greatest color loss. Also, off-odors for the untreated patties developed faster than the treated samples. Practical Application: Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products.     

Laser‐Induced Localized Growth of Methylammonium Lead Halide Perovskite Nano‐ and Microcrystals on Substrates

Perovskite‐based optoelectronic devices have shown remarkable performances, especially in the field of photovoltaics. Still, a rapid solution‐processing approach able to produce localized stable perovskite crystals remains a general challenge, and is a key step toward the miniaturization of such materials in on‐chip components. This study presents the confined growth of methylammonium (MA) lead halide perovskite crystals that is thermally induced through localized laser irradiation. Importantly, such structures remain stable over time; that is, they neither dissolve back into the surrounding liquid nor detach from the substrate. This is attributed to a chemical reaction locally triggered by the induced heat on the substrate surface that is transferred to the perovskite precursors (liquid) layer, thus generating “on‐demand” MA ions from the N‐methylformamide solvent. By tuning the laser parameters, such as power density or irradiation time, variations in shape and size of the crystals, from microcrystals of ≈50 µm to nanocuboids of ≈500 nm, are observed. This study also demonstrates that with an optimized distance between the irradiated regions and by controlling the relative laser displacement speed, luminescent and photoconductive MAPbBr₃ wires and microplates can be generated.