The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
Michael G. Kontominas - One of the best experts on this subject based on the ideXlab platform.
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radiolysis products and sensory properties of electron beam irradiated high barrier food packaging films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food ‘Cold Pasteurization’). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the ‘functional barrier’ properties of external virgin polymer layers. Sensory properties (mainly taste) of...
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Radiolysis products and sensory properties of electron-beam irradiated high barrier food packaging films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim of the present work was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high barrier packaging films composed of polyamide (PA), ethylene–vinyl alcohol (EVOH) and low density polyethylene (LDPE). Films contained a middle buried layer of recycled low density polyethylene (LDPE), while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between 0 and 60 kGy. Generally, a large number of radiolysis products were produced during e-beam irradiation even at the lower absorbed doses of 5 and 10 kGy (approved doses for food “Cold Pasteurization”). Amount of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the “functional barrier” properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.
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Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene.
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food 'Cold Pasteurization'). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the 'functional barrier' properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.
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Effect of y-radiation on migration of dioctyl adipate plasticizer from food grade PVC film into olive oil
Developments in food science, 2007Co-Authors: A.e. Goulas, Michael G. KontominasAbstract:Abstract Food grade PVC film containing 28.3% dioctyl adipate (DOA) plasticizer was brought in one side contact with olive oil and was irradiated with y-radiation ( 80 Co) at 4 and 9 KGy doses corresponding to “Cold Pasteurization”. Irradiation was carried out at 8-–10°C and samples were subsequently stored at 4–5°C. Oil samples contaminated with plasticizer were analyzed at intervals between 1 and 97 hrs, using an indirect gas chromatographic method. For comparison purposes identical non-irradiated samples were analyzed as controls. Results showed no statistically significantly differences in migrated amount of DOA between irradiated and non-irradiated samples indicating that such intermediate y-radiation doses (≤9KGy) do not affect the migration characteristics of the PVC film. The amount of DOA migrated into olive oil was time dependent reaching equilibrium, after approximately 47hrs of contact. This value (302.8mg/it), is significantly higher than that of 60mg/it, upper limit for global migration from food packaging materials established by the EEC.
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Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials
Developments in food science, 2007Co-Authors: Kyriakos A Riganakos, D.a.e. Ehlermann, W D Koller, B. Bauer, Michael G. KontominasAbstract:Abstract Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography-mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to Cold Pasteurization), intermediate (20 kGy, corresponding to Cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds proportionally increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in gas permeability of plastics packaging materials after irradiation.
Petros Taoukis - One of the best experts on this subject based on the ideXlab platform.
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Process Optimization and Kinetic Modeling of Quality of Fresh‐Cut Strawberry Cubes Pretreated by High Pressure and Osmosis
Journal of Food Processing and Preservation, 2016Co-Authors: Efimia K. Dermesonlouoglou, George J. Katsaros, Maria C. Giannakourou, Andreas Bimpilas, Varvara Andreou, Petros TaoukisAbstract:The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in-pack Cold-Pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L-cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP-treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh-like quality fruit-cubes, with extended shelf life, stable under chilled conditions.
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High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension
Food and Bioprocess Technology, 2015Co-Authors: Theofania Tsironi, Ioanna Maltezou, Maria Tsevdou, George Katsaros, Petros TaoukisAbstract:The objective of this study was to identify and kinetically study the most high-pressure (HP) resistant deteriorative factor of gilthead seabream ( Sparus aurata ) fillets aiming in their shelf life extension using in pack Cold Pasteurization technology. Fillets were HP processed (600 MPa, 25 °C, 5 min) and stored at 15 °C for 15 days, until spoilage. Lactobacilli were isolated from the spoiled fillets and were identified and classified as Pediococcus spp. The necessary HP process conditions for Pediococcus spp. cells inactivation were studied at various combinations of pressure (150–600 MPa) and temperature (20–40 °C) for appropriate time. The D values were calculated at all pressure–temperature combinations. The effect of temperature ( z _T) and pressure ( z _P) was estimated at all pressures and temperatures, respectively. According to the developed model for Pediococcus spp. inactivation, HP treatment of seabream fillets at 600 MPa and 25 °C for 5 min seemed to be capable for a 6-log_10 reduction of the initial microbial load, potentially providing shelf life extension. Shelf-life experiments were conducted for validation. Untreated and HP treated at 600 MPa for 5-min samples were stored at 0, 5, 10 and 15 °C. Quality indices (colour, texture, microbial growth, sensory scoring) were monitored and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Microbial growth was well correlated with the sensory indices. HP treatment led to significant shelf life extension of fillets. Based on sensory scoring, the shelf life of the untreated samples was 11, 7, 4 and 3 days while for the HP-treated fillets 37, 27, 17 and 10 days after storage at 0, 5, 10 and 15 °C, respectively.
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Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity
Food and Bioprocess Technology, 2014Co-Authors: Zacharias Alexandrakis, George Katsaros, Konstantina Kyriakopoulou, Magdalini Krokida, Petros TaoukisAbstract:Sea buckthorn berries juice is a nutritious beverage, rich in vitamin C and carotenoids with high antioxidant activity. The main requirements for a freshly squeezed sea buckthorn juice production are the cloud stability and antioxidant activity retention after processing. Appropriate process technologies and conditions have to be applied in order to inactivate pectin methyl esterase (PME), responsible for cloud loss, while maintaining the nutritional characteristics and antioxidant activity of the juice. The objectives of the present work were to study and model the effect of thermal treatment and high pressure (HP) processing on the inactivation kinetics of endogenous PME and on total antioxidant activity alteration. Thermal treatment significantly affected PME inactivation and residual antioxidant activity. Processing even at mild process conditions (60 °C for 1 min) resulted in 2.5-fold antioxidant activity reduction and 50 % PME inactivation compared to untreated sample. Pressure and temperature acted synergistically for PME inactivation that followed first-order kinetics with a residual PME activity at all pressure–temperature combinations used (200–600 MPa and 25–35 °C). The effect of temperature and pressure on the inactivation rate constants was expressed through the activation energy and activation volume, respectively. Values of 163 kJ/mol and −17 mL/mol at reference pressure of 600 MPa and reference temperature of 35 °C were estimated, respectively. Antioxidant activity of the samples was expressed through the determination of the effective concentration (EC_50). A slight increase in sea buckthorn antioxidant activity when applying pressures (200–600 MPa) at ambient temperature (25 °C) was observed compared to the corresponding value of untreated juice. Processing at higher temperatures did not significantly alter the total antioxidant activity of sea buckthorn juice. For sample treated at 600 MPa–35 °C for 5 min, a 5 % reduction of total antioxidant activity was observed. These conditions are proposed as effective process conditions for sea buckthorn juice Cold Pasteurization, based on the higher antioxidant activity retention and simultaneous PME inactivation.
Maria Kanellaki - One of the best experts on this subject based on the ideXlab platform.
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application of nano micro tubular cellulose of indian origin for alcoholic fermentation and Cold Pasteurization of contaminated water
Lwt - Food Science and Technology, 2016Co-Authors: Mrinal Nishant Kumar, Angelika-ioanna Gialleli, Argyro Bekatorou, Athanasios A. Koutinas, Maria KanellakiAbstract:Abstract The aim of this investigation was to study the use of nano/micro-porous cellulosic materials (tubular cellulose, TC) produced by delignification of mango ( Magnifera indica L.), sal (Shorea robusta G.) sawdust and rice husk ( Oryza sativa L.) in various food bioprocesses. Specifically, the porous structure of TC renders it suitable for use as filter material in continuous Cold Pasteurization processes as well as biocatalyst (carrier for yeast immobilization) for alcoholic fermentation. Water contaminated with Saccharomyces cerevisiae or Lactobacillus bulgaricus cells was continuously pumped through TC filters. The effect of TC origin, type of contamination and microbial load on the operational stability of the system was assessed. The microbial load removal ranged between 99.9-88.2% and 92–77% for yeast and bacteria, respectively. The system operated efficiently for up to 55 days. Filter regeneration was done with hot water. Scanning electron micrographs showed the entrapment of cells in the TC filters. The TCs were further used as S. cerevisiae immobilization carriers for alcoholic fermentation of grape must and glucose media at 15 °C. Satisfactory fermentation rates, high ethanol content, ethanol productivity, and volatile by-products formation were observed. The TCs showed great potential for water pretreatment and food bioprocessing with simultaneous valorization of lignocellulosic biomass.
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Application of nano/micro-tubular cellulose of Indian origin for alcoholic fermentation and Cold Pasteurization of contaminated water
Lwt - Food Science and Technology, 2016Co-Authors: Mrinal Nishant Kumar, Angelika-ioanna Gialleli, Argyro Bekatorou, Athanasios A. Koutinas, Maria KanellakiAbstract:Abstract The aim of this investigation was to study the use of nano/micro-porous cellulosic materials (tubular cellulose, TC) produced by delignification of mango ( Magnifera indica L.), sal (Shorea robusta G.) sawdust and rice husk ( Oryza sativa L.) in various food bioprocesses. Specifically, the porous structure of TC renders it suitable for use as filter material in continuous Cold Pasteurization processes as well as biocatalyst (carrier for yeast immobilization) for alcoholic fermentation. Water contaminated with Saccharomyces cerevisiae or Lactobacillus bulgaricus cells was continuously pumped through TC filters. The effect of TC origin, type of contamination and microbial load on the operational stability of the system was assessed. The microbial load removal ranged between 99.9-88.2% and 92–77% for yeast and bacteria, respectively. The system operated efficiently for up to 55 days. Filter regeneration was done with hot water. Scanning electron micrographs showed the entrapment of cells in the TC filters. The TCs were further used as S. cerevisiae immobilization carriers for alcoholic fermentation of grape must and glucose media at 15 °C. Satisfactory fermentation rates, high ethanol content, ethanol productivity, and volatile by-products formation were observed. The TCs showed great potential for water pretreatment and food bioprocessing with simultaneous valorization of lignocellulosic biomass.
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Microbiological assessment of tubular cellulose filters used for liquid foods Cold Pasteurization
Lwt - Food Science and Technology, 2016Co-Authors: Evgenia Papafotopoulou-patrinou, Angelika-ioanna Gialleli, Mihalis Kallis, Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, Eugenia Bezirtzoglou, Argyro Bekatorou, Maria Kanellaki, A. A. KoutinasAbstract:Abstract One of the major concerns in food industry is food preservation and microbial spoilage. The most commonly used technique for this purpose is Pasteurization, a heat-transferring process. Pasteurization, however, alters the organoleptic characteristics, specifically in heat-sensitive foods. In this study, a novel Cold Pasteurization technique is proposed as an alternative to thermal methods. This technology concerns the removal of microbial cells from liquid foods at ambient and low temperatures through filtration. The liquid food is continuously pumped through a filter of tubular cellulose (TC), a cellulosic porous material produced after delignification of wood sawdust. The filter can be easily regenerated by washing with hot water. The aim of this study was to assess the ability of the TC filters to entrap and remove microorganisms during Cold Pasteurization of contaminated wine, beer, olive and pepper brines in both laboratory (2 L) and pilot plant scale (10 L). The microbiological analysis of filter parts showed that TC filter is highly effective for both bacterial and yeast removal, with microbial removal yield higher than 90%. Additionally, the filter presents satisfactory operational stability for long period of time (up to 100 consecutive days), while regenerations of the filter with hot water maintain filter's stability.
Kyriakos A Riganakos - One of the best experts on this subject based on the ideXlab platform.
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radiolysis products and sensory properties of electron beam irradiated high barrier food packaging films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food ‘Cold Pasteurization’). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the ‘functional barrier’ properties of external virgin polymer layers. Sensory properties (mainly taste) of...
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Radiolysis products and sensory properties of electron-beam irradiated high barrier food packaging films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim of the present work was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high barrier packaging films composed of polyamide (PA), ethylene–vinyl alcohol (EVOH) and low density polyethylene (LDPE). Films contained a middle buried layer of recycled low density polyethylene (LDPE), while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between 0 and 60 kGy. Generally, a large number of radiolysis products were produced during e-beam irradiation even at the lower absorbed doses of 5 and 10 kGy (approved doses for food “Cold Pasteurization”). Amount of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the “functional barrier” properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.
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Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene.
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia V Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food 'Cold Pasteurization'). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the 'functional barrier' properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.
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Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials
Developments in food science, 2007Co-Authors: Kyriakos A Riganakos, D.a.e. Ehlermann, W D Koller, B. Bauer, Michael G. KontominasAbstract:Abstract Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography-mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to Cold Pasteurization), intermediate (20 kGy, corresponding to Cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds proportionally increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in gas permeability of plastics packaging materials after irradiation.
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Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials
Radiation Physics and Chemistry, 1999Co-Authors: Kyriakos A Riganakos, D.a.e. Ehlermann, W D Koller, B. Bauer, Michael G. KontominasAbstract:Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography–mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to Cold Pasteurization), intermediate (20 kGy, corresponding to Cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in O2, H2O and CO2 permeability values of plastic packaging materials after irradiation.
Javier Raso - One of the best experts on this subject based on the ideXlab platform.
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recommendations guidelines on the key information to be reported in studies of application of pef technology in food and biotechnological processes
Innovative Food Science and Emerging Technologies, 2016Co-Authors: Javier Raso, W Frey, Gianpiero Pataro, Dietrich Knorr, Giovanna Ferrari, Justin Teissié, Damijan MiklavčičAbstract:Abstract The application of pulsed electric field (PEF) technology as a non-thermal cell membrane permeabilization treatment, was widely demonstrated widely to be effective in microbial inactivation studies, as well as to increase the rates of heat and mass transfer phenomena in food and biotechnological processes (drying, osmotic treatment, freezing, extraction, and diffusion). Nevertheless, most published papers on the topic do not provide enough information for other researchers to assess results properly. A general rule/guidance in reporting experimental data and most of all exposure conditions, would be to report details to the extent that other researchers will be able to repeat, judge and evaluate experiments and data obtained. This is what is described in the present recommendation paper. Industrial relevance Pulsed electric field (PEF) treatment is a promising technology that has received considerable attention in food and biotechnology related applications food and biotechnology related applications of PEF include: i) “Cold” Pasteurization of liquid foods and disinfection of wastewater by microbial inactivation ii) PEF-assisted processing (drying, extraction or expression)
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Pulsed Electric Field Processing: Cold Pasteurization
Reference Module in Food Science, 2016Co-Authors: Javier Raso, Ignacio ÁlvarezAbstract:Pulsed electric field (PEF) is a commercially viable food processing technology designed to inactivate microorganisms in liquid food at lower temperatures than those used in thermal processing. The procedure consists in applying brief, high-voltage pulses that induce the permeabilization of the microbial cytoplasmic membrane and, consequently, the loss of its properties as a semipermeable barrier. As bacterial spores are resistant to PEF, applications of this technology are mainly focused on the Pasteurization of heat-sensitive foods, such as fruit juices and smoothies.
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Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Food Research International, 2015Co-Authors: Francisco J. Barba, Javier Raso, Oleksii Parniakov, Sofia I.a. Pereira, Artur Wiktor, Nabil Grimi, Nadia Boussetta, Jorge A. Saraiva, Olga Martín-belloso, Dorota Witrowa-rajchertAbstract:ABSTRACT Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in food industry. PEF technology is therefore a valuable tool that can improve functionality, extractability, and recovery of nutritionally valuable compounds as well as the bioavailability of micronutrients and components in a diverse variety of foods. Additionally, other studies have shown the potential of PEF treatments to reduce food processing contaminants and pesticides. This opens the doors to new PEF applications in the food industry. This review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes. The impact of PEF on different products of biological origin including plant tissues, suspension of cells, by-products and wastes will be analyzed in detail. In addition, recent examples of PEF-assisted biorefinery application will be presented, and finally, the main aspects of PEF-assisted Cold Pasteurization of liquid foods will also be described.