The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Michael Sasges - One of the best experts on this subject based on the ideXlab platform.
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microbial inactivation and cytotoxicity evaluation of uv irradiated Coconut Water in a novel continuous flow spiral reactor
Food Research International, 2018Co-Authors: Manreet Singh Bhullar, Ankit Patras, Agnes Kilanzonthenge, Bharat Pokharel, Sudheer Kumar Yannam, Kanyasiri Rakariyatham, Hang Xiao, Michael SasgesAbstract:Abstract A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in Coconut Water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria ( E . coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and Coconut Water were investigated (D 10 values ranging from 2.82 to 4.54 mJ·cm − 2 ). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r 2 > 0.97). At the highest dose of 30 mJ·cm − 2 , the three pathogenic organisms were inactivated by > 5 log 10 (p 2 > 0.97). Models for predicting log reduction as a function of UV-C irradiation dose were found to be significant (p 2 . The irradiated Coconut Water showed no cytotoxic effects on normal human intestinal cells and normal mouse liver cells. Overall, these results indicated that UV-C treatment did not generate cytotoxic compounds in the Coconut Water. This study clearly demonstrated that high levels of inactivation of pathogens can be achieved in Coconut Water, and suggested potential method for UV-C treatment of other liquid foods. Industrial relevance This research paper provides scientific evidence of the potential benefits of UV-C irradiation in inactivating bacterial and viral surrogates at commercially relevant doses of 0–120 mJ·cm − 2 . The irradiated Coconut Water showed no cytotoxic effects on normal intestinal and healthy mice liver cells. UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safe food products. This study would provide technical support for commercialization of UV-C treatment of beverages.
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microbial inactivation and cytotoxicity evaluation of uv irradiated Coconut Water in a novel continuous flow spiral reactor
Food Research International, 2018Co-Authors: Manreet Singh Bhullar, Ankit Patras, Agnes Kilanzonthenge, Bharat Pokharel, Sudheer Kumar Yannam, Kanyasiri Rakariyatham, Hang Xiao, Che Pan, Michael SasgesAbstract:Abstract A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in Coconut Water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria (E. coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and Coconut Water were investigated (D10 values ranging from 2.82 to 4.54 mJ·cm− 2). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r2 > 0.97). At the highest dose of 30 mJ·cm− 2, the three pathogenic organisms were inactivated by > 5 log10 (p 0.97). Models for predicting log reduction as a function of UV-C irradiation dose were found to be significant (p Industrial relevance This research paper provides scientific evidence of the potential benefits of UV-C irradiation in inactivating bacterial and viral surrogates at commercially relevant doses of 0–120 mJ·cm− 2. The irradiated Coconut Water showed no cytotoxic effects on normal intestinal and healthy mice liver cells. UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safe food products. This study would provide technical support for commercialization of UV-C treatment of beverages.
Nikhil Kumar Mahnot - One of the best experts on this subject based on the ideXlab platform.
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atmospheric cold plasma inactivation of escherichia coli and listeria monocytogenes in tender Coconut Water inoculation and accelerated shelf life studies
Food Control, 2019Co-Authors: Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M. Keener, Brian E. Farkas, N N MisraAbstract:Abstract In the current work we evaluated the effect of atmospheric cold plasma (ACP) generated in air and M65 (65% O 2 , 30% CO 2 , 5%N 2 ) as working gases for inactivation of Escherichia coli and Listeria monocyotogenes in tender Coconut Water. A 5 log 10 reduction in the population of both microbes was achieved in tender Coconut Water with addition of 400 ppm citric acid and plasma treatment with M65 gas for 120 s at 90 kV, followed by a 24 h post-treatment storage under refrigerated conditions. Optical emission spectroscopy was utilized in identifying reactive gas species of nitrogen and oxygen which were accounted for cellular leakage and morphological changes in microbes on plasma treatment. The plasma treatments on tender Coconut Water caused a lowering of pH and small changes in Hunter color parameters ( a * and b * ) , while total soluble solids and total titratable acidity did not change significantly. Accelerated shelf-life studies (ASLS) carried out at 10 ° C, 20 ° C and 30 ° C compared three batches: Batch 1(tender Coconut Water), Batch 2 (Tender Coconut Water + citric acid + ascorbic acid) and Batch 3 (Tender Coconut Water + citric acid + Plasma treatment with M65 + ascorbic acid). ASLS revealed that the rate constants for parameters namely percent transmission, ascorbic acid content, total titratable acidity and total color change decreased in the order Batch 1 > Batch 2 > Batch 3. Estimation of rate constants following Arrhenius model for Batch 3 at 5 ° C was comparable to experimental results. A shelf-life of 48 days was predicted for Batch 3 at 5 ° C considering 75% ascorbic acid content degradation. Thus, ACP was concluded to be a novel technology for tender Coconut Water processing.
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strategy to achieve a 5 log salmonella inactivation in tender Coconut Water using high voltage atmospheric cold plasma hvacp
Food Chemistry, 2019Co-Authors: Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M. Keener, N N MisraAbstract:Abstract This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender Coconut Water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log10 during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.
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effect of additives on the quality of tender Coconut Water processed by nonthermal two stage microfiltration technique
Lwt - Food Science and Technology, 2014Co-Authors: Nikhil Kumar Mahnot, Charu Lata Mahanta, Dipankar Kalita, Mihir K ChaudhuriAbstract:Abstract Non-thermal two-stage microfiltration technique in aseptic conditions was used to preserve Coconut Water. Concentrations of citric acid (0.02 g/100 mL), ascorbic acid (0.18 g/100 mL) and l -cysteine (0.009 g/100 mL) were standardized according to taste and added to Coconut Water as natural additives. The Coconut Water was packed in glass and plastic bottles after flushing the headspace with nitrogen and stored under refrigeration (4 °C). The microfiltered Water was studied for microbial, sensory and physicochemical properties for a period of 46 days. The quality of the Water packed in glass bottles was better in all respects. The total soluble solids changed from 5.4 to 6 °Brix. The pH changed from 5.7 to 5.8. The soluble sugar concentration increased from 1.9 g/100 mL to 3.1 g/100 mL, free fatty acid content increased from 0.064 mg KOH/g to 2.8 mg KOH/g at the end of 46 days, which was much lower than the changes in control. The protein content decreased in all the samples. Two way ANOVA showed that the storage time had more impact on the sensory properties of the product than the packaging material. The glass bottled product was acceptable on sensory basis till 46 days of storage.
Pedro Esteves Duarte Augusto - One of the best experts on this subject based on the ideXlab platform.
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using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green Coconut Water
Ultrasonics Sonochemistry, 2017Co-Authors: Meliza Lindsay Rojas, Julia Hellmeiste Trevili, Eduardo Dos Santos Funcia, Pedro Esteves Duarte AugustoAbstract:Abstract Green Coconut Water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing Coconut Water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30 min (286 W/L, 20 kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.
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peroxidase pod and polyphenol oxidase ppo photo inactivation in a Coconut Water model solution using ultraviolet uv
Food Research International, 2015Co-Authors: Pedro Esteves Duarte Augusto, Raquel Ibarz, Alfonso Garvin, Albert IbarzAbstract:Abstract The interest in Coconut Water as a beverage is increasing due, not only to its sensory properties, but also to its nutritional characteristics. Even so, several challenges limit its processing, the inactivation of the polyphenol oxidase (PPO) and peroxidase (POD) enzymes being the most important. Although the inactivation of these enzymes has been extensively studied in Coconut Water, both by conventional and emerging technologies, the technologies evaluated so far are either not effective in the inactivation of these enzymes and/or result in undesirable changes. This work evaluated the photo-inactivation of POD and PPO in a Coconut Water model solution using ultraviolet radiation (UV). Both enzymes showed continuous inactivation behaviour in relation to the processing time, this being described by a two-portion inactivation kinetics. A possible mechanism for the observed photo-inactivation was proposed, involving steps of molecular unfolding and aggregation. The POD activity after 15 min of processing was ~ 5% of its original value, and reduced to ~ 1% after 30 min of UV processing. After 15 min of processing, PPO activity was ~ 8% of its original value, falling to ~ 2% after 30 min of UV processing. The results obtained highlight the potential use of the ultraviolet radiation to inactivate both enzymes in Coconut Water.
Manreet Singh Bhullar - One of the best experts on this subject based on the ideXlab platform.
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microbial inactivation and cytotoxicity evaluation of uv irradiated Coconut Water in a novel continuous flow spiral reactor
Food Research International, 2018Co-Authors: Manreet Singh Bhullar, Ankit Patras, Agnes Kilanzonthenge, Bharat Pokharel, Sudheer Kumar Yannam, Kanyasiri Rakariyatham, Hang Xiao, Michael SasgesAbstract:Abstract A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in Coconut Water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria ( E . coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and Coconut Water were investigated (D 10 values ranging from 2.82 to 4.54 mJ·cm − 2 ). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r 2 > 0.97). At the highest dose of 30 mJ·cm − 2 , the three pathogenic organisms were inactivated by > 5 log 10 (p 2 > 0.97). Models for predicting log reduction as a function of UV-C irradiation dose were found to be significant (p 2 . The irradiated Coconut Water showed no cytotoxic effects on normal human intestinal cells and normal mouse liver cells. Overall, these results indicated that UV-C treatment did not generate cytotoxic compounds in the Coconut Water. This study clearly demonstrated that high levels of inactivation of pathogens can be achieved in Coconut Water, and suggested potential method for UV-C treatment of other liquid foods. Industrial relevance This research paper provides scientific evidence of the potential benefits of UV-C irradiation in inactivating bacterial and viral surrogates at commercially relevant doses of 0–120 mJ·cm − 2 . The irradiated Coconut Water showed no cytotoxic effects on normal intestinal and healthy mice liver cells. UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safe food products. This study would provide technical support for commercialization of UV-C treatment of beverages.
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microbial inactivation and cytotoxicity evaluation of uv irradiated Coconut Water in a novel continuous flow spiral reactor
Food Research International, 2018Co-Authors: Manreet Singh Bhullar, Ankit Patras, Agnes Kilanzonthenge, Bharat Pokharel, Sudheer Kumar Yannam, Kanyasiri Rakariyatham, Hang Xiao, Che Pan, Michael SasgesAbstract:Abstract A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in Coconut Water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria (E. coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and Coconut Water were investigated (D10 values ranging from 2.82 to 4.54 mJ·cm− 2). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r2 > 0.97). At the highest dose of 30 mJ·cm− 2, the three pathogenic organisms were inactivated by > 5 log10 (p 0.97). Models for predicting log reduction as a function of UV-C irradiation dose were found to be significant (p Industrial relevance This research paper provides scientific evidence of the potential benefits of UV-C irradiation in inactivating bacterial and viral surrogates at commercially relevant doses of 0–120 mJ·cm− 2. The irradiated Coconut Water showed no cytotoxic effects on normal intestinal and healthy mice liver cells. UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safe food products. This study would provide technical support for commercialization of UV-C treatment of beverages.
N N Misra - One of the best experts on this subject based on the ideXlab platform.
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atmospheric cold plasma inactivation of escherichia coli and listeria monocytogenes in tender Coconut Water inoculation and accelerated shelf life studies
Food Control, 2019Co-Authors: Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M. Keener, Brian E. Farkas, N N MisraAbstract:Abstract In the current work we evaluated the effect of atmospheric cold plasma (ACP) generated in air and M65 (65% O 2 , 30% CO 2 , 5%N 2 ) as working gases for inactivation of Escherichia coli and Listeria monocyotogenes in tender Coconut Water. A 5 log 10 reduction in the population of both microbes was achieved in tender Coconut Water with addition of 400 ppm citric acid and plasma treatment with M65 gas for 120 s at 90 kV, followed by a 24 h post-treatment storage under refrigerated conditions. Optical emission spectroscopy was utilized in identifying reactive gas species of nitrogen and oxygen which were accounted for cellular leakage and morphological changes in microbes on plasma treatment. The plasma treatments on tender Coconut Water caused a lowering of pH and small changes in Hunter color parameters ( a * and b * ) , while total soluble solids and total titratable acidity did not change significantly. Accelerated shelf-life studies (ASLS) carried out at 10 ° C, 20 ° C and 30 ° C compared three batches: Batch 1(tender Coconut Water), Batch 2 (Tender Coconut Water + citric acid + ascorbic acid) and Batch 3 (Tender Coconut Water + citric acid + Plasma treatment with M65 + ascorbic acid). ASLS revealed that the rate constants for parameters namely percent transmission, ascorbic acid content, total titratable acidity and total color change decreased in the order Batch 1 > Batch 2 > Batch 3. Estimation of rate constants following Arrhenius model for Batch 3 at 5 ° C was comparable to experimental results. A shelf-life of 48 days was predicted for Batch 3 at 5 ° C considering 75% ascorbic acid content degradation. Thus, ACP was concluded to be a novel technology for tender Coconut Water processing.
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strategy to achieve a 5 log salmonella inactivation in tender Coconut Water using high voltage atmospheric cold plasma hvacp
Food Chemistry, 2019Co-Authors: Nikhil Kumar Mahnot, Charu Lata Mahanta, Kevin M. Keener, N N MisraAbstract:Abstract This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender Coconut Water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log10 during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.