The Experts below are selected from a list of 66 Experts worldwide ranked by ideXlab platform
Thierry Benezech - One of the best experts on this subject based on the ideXlab platform.
-
Pseudomonas sp. biofilm development on Fresh-Cut Food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics
Food and Bioproducts Processing, 2018Co-Authors: Charles Cunault, Christine Faille, Romain Briandet, Florence Postollec, Noémi Desriac, Thierry BenezechAbstract:The capacity of two primary growth models to describe Pseudomonas fluorescens and Pseu- domonas grimontii biofilms’ development was assessed. The Baranyi and the ‘Logistic with Breaking Delay’ models were applied for biofilms grown in various laboratory and pilot-plant devices, including pipes or mock-ups mimicking vegetables washing tanks in the Fresh-Cut Food industry. An initial short transitional period not described by the growth models was observed during which cells rapidly attached to pilot-plant devices’ surfaces. The following observed surface contamination growth patterns were consistent with both growth models. However, only the Baranyi model was relevant to the occurrence of wide variability and/or growth curves with no lag or stationary phases. Both surface design and hydrodynamics in pilot-plant devices strongly influenced biofilm growth curves. Based on fitted parame- ters, it was possible to differentiate between areas and relate these to design parameters such as sharp corners, welds or specific hydrodynamics as 2D, 3D or near-static flow condi- tions. 15–25 h lag phases reflecting equilibrium between cell attachment and release were observed for wall shear stresses exceeding 0.5 Pa under dynamic flow conditions. Conse- quently, flow pattern design improvements by increasing the shear rate would greatly reduce Food cross-contamination risk, as cleaning operations could start before any significant biofilm developments.
-
A novel set-up and a CFD approach to study the biofilm dynamics as a function of local flow conditions encountered in Fresh-Cut Food processing equipments
Food and Bioproducts Processing, 2015Co-Authors: Charles Cunault, Christine Faille, Laurent Bouvier, Henning Föste, Wolfgang Augustin, Stephan Scholl, Thierry BenezechAbstract:The hydrodynamic conditions as well as design and surface properties within Fresh-Cut Food processing equipment create a complex environment for biofilms. A new experimental approach was thus proposed to identify those physical parameters impacting biofilm development in such conditions. A set-up comprising original mock-ups mimicking generic features of washing tanks (e.g. welds, folds, flat surfaces, air/liquid/wall interface) was designed. The flow pattern therein was characterized using two computational fluid dynamic calculation approaches. Full trials were run for 48 h at 10 degrees C with a Pseudomonas fluorescens strain to identify the preferential biofilm formation areas. As in current industrial systems, the pilot rig had recirculation areas and low wall shear stress rates (tau(w)
-
A novel set-up and a CFD approach to study the biofilm dynamics as a function of local flow conditions encountered in Fresh-Cut Food processing equipments
Food and Bioproducts Processing, 2014Co-Authors: Charles Cunault, Christine Faille, Laurent Bouvier, Henning Föste, Wolfgang Augustin, Stephan Scholl, Pascal Debreyne, Thierry BenezechAbstract:Abstract The hydrodynamic conditions as well as design and surface properties within Fresh-Cut Food processing equipment create a complex environment for biofilms. A new experimental approach was thus proposed to identify those physical parameters impacting biofilm development in such conditions. A set-up comprising original mock-ups mimicking generic features of washing tanks (e.g. welds, folds, flat surfaces, air/liquid/wall interface) was designed. The flow pattern therein was characterized using two computational fluid dynamic calculation approaches. Full trials were run for 48 h at 10 °C with a Pseudomonas fluorescens strain to identify the preferential biofilm formation areas. As in current industrial systems, the pilot rig had recirculation areas and low wall shear stress rates ( τ w 10 /cm 2 . However, τ w alone failed to explain why SML in areas under unidirectional flow was higher than in the mock-ups. Lastly, air/liquid/wall interface conditions were more critical than immersed surfaces. This study validated the possibility of using CFD methods to understand the way in which flow pattern influences biofilm formation. The methodology proposed would be helpful in quantifying equipment components criticality based on biofilm growth parameters.
Umezuruike Linus Opara - One of the best experts on this subject based on the ideXlab platform.
-
Modified atmosphere packaging for Food preservation
Food Quality and Shelf Life, 2019Co-Authors: Umezuruike Linus Opara, Oluwafemi J. Caleb, Zinash A. BelayAbstract:Abstract Modified atmosphere packaging (MAP) has been applied in the Food industry for over 90 years to extend shelf life and maintain quality and safety of fresh and Fresh-Cut Food products. Recently, MAP has experienced a rapid development in both scientific research and industrial applications, as one of the most appropriate and practical technologies for packaging fresh and Fresh-Cut produce. This chapter examines the recent advances in new and emerging MAP systems such as high‑oxygen MAP, controlled MAP, and intelligent MAP. The applications of MAP for handling and marketing fresh and Fresh-Cut fruit and vegetables, mushrooms, meat, and aquatic products are presented. Future prospects for MAP in Food preservation include the integration of novel information and communication technologies, biosensors, and intelligent packaging materials. These offer new prospects for real-time and in-situ monitoring and control of product quality, safety, and traceability to reduce wastage and strengthen consumer confidence in the Food value chain.
-
Modified Atmosphere Packaging Technology of Fresh and Fresh-Cut Produce and the Microbial Consequences—A Review
Food and Bioprocess Technology, 2013Co-Authors: Oluwafemi James Caleb, Fahad Al-julanda Al-said, Pramod V. Mahajan, Umezuruike Linus OparaAbstract:Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and Fresh-Cut Food industry. However, the outbreaks of Foodborne diseases and emergence of resistant Foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or Fresh-Cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh Food quality and microbial safety in packaging technology is highlighted.
-
modified atmosphere packaging technology of fresh and fresh cut produce and the microbial consequences a review
Food and Bioprocess Technology, 2013Co-Authors: Oluwafemi James Caleb, Pramod V. Mahajan, F A Alsaid, Umezuruike Linus OparaAbstract:Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and Fresh-Cut Food industry. However, the outbreaks of Foodborne diseases and emergence of resistant Foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or Fresh-Cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh Food quality and microbial safety in packaging technology is highlighted.
Charles Cunault - One of the best experts on this subject based on the ideXlab platform.
-
Pseudomonas sp. biofilm development on Fresh-Cut Food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics
Food and Bioproducts Processing, 2018Co-Authors: Charles Cunault, Christine Faille, Romain Briandet, Florence Postollec, Noémi Desriac, Thierry BenezechAbstract:The capacity of two primary growth models to describe Pseudomonas fluorescens and Pseu- domonas grimontii biofilms’ development was assessed. The Baranyi and the ‘Logistic with Breaking Delay’ models were applied for biofilms grown in various laboratory and pilot-plant devices, including pipes or mock-ups mimicking vegetables washing tanks in the Fresh-Cut Food industry. An initial short transitional period not described by the growth models was observed during which cells rapidly attached to pilot-plant devices’ surfaces. The following observed surface contamination growth patterns were consistent with both growth models. However, only the Baranyi model was relevant to the occurrence of wide variability and/or growth curves with no lag or stationary phases. Both surface design and hydrodynamics in pilot-plant devices strongly influenced biofilm growth curves. Based on fitted parame- ters, it was possible to differentiate between areas and relate these to design parameters such as sharp corners, welds or specific hydrodynamics as 2D, 3D or near-static flow condi- tions. 15–25 h lag phases reflecting equilibrium between cell attachment and release were observed for wall shear stresses exceeding 0.5 Pa under dynamic flow conditions. Conse- quently, flow pattern design improvements by increasing the shear rate would greatly reduce Food cross-contamination risk, as cleaning operations could start before any significant biofilm developments.
-
A novel set-up and a CFD approach to study the biofilm dynamics as a function of local flow conditions encountered in Fresh-Cut Food processing equipments
Food and Bioproducts Processing, 2015Co-Authors: Charles Cunault, Christine Faille, Laurent Bouvier, Henning Föste, Wolfgang Augustin, Stephan Scholl, Thierry BenezechAbstract:The hydrodynamic conditions as well as design and surface properties within Fresh-Cut Food processing equipment create a complex environment for biofilms. A new experimental approach was thus proposed to identify those physical parameters impacting biofilm development in such conditions. A set-up comprising original mock-ups mimicking generic features of washing tanks (e.g. welds, folds, flat surfaces, air/liquid/wall interface) was designed. The flow pattern therein was characterized using two computational fluid dynamic calculation approaches. Full trials were run for 48 h at 10 degrees C with a Pseudomonas fluorescens strain to identify the preferential biofilm formation areas. As in current industrial systems, the pilot rig had recirculation areas and low wall shear stress rates (tau(w)
-
A novel set-up and a CFD approach to study the biofilm dynamics as a function of local flow conditions encountered in Fresh-Cut Food processing equipments
Food and Bioproducts Processing, 2014Co-Authors: Charles Cunault, Christine Faille, Laurent Bouvier, Henning Föste, Wolfgang Augustin, Stephan Scholl, Pascal Debreyne, Thierry BenezechAbstract:Abstract The hydrodynamic conditions as well as design and surface properties within Fresh-Cut Food processing equipment create a complex environment for biofilms. A new experimental approach was thus proposed to identify those physical parameters impacting biofilm development in such conditions. A set-up comprising original mock-ups mimicking generic features of washing tanks (e.g. welds, folds, flat surfaces, air/liquid/wall interface) was designed. The flow pattern therein was characterized using two computational fluid dynamic calculation approaches. Full trials were run for 48 h at 10 °C with a Pseudomonas fluorescens strain to identify the preferential biofilm formation areas. As in current industrial systems, the pilot rig had recirculation areas and low wall shear stress rates ( τ w 10 /cm 2 . However, τ w alone failed to explain why SML in areas under unidirectional flow was higher than in the mock-ups. Lastly, air/liquid/wall interface conditions were more critical than immersed surfaces. This study validated the possibility of using CFD methods to understand the way in which flow pattern influences biofilm formation. The methodology proposed would be helpful in quantifying equipment components criticality based on biofilm growth parameters.
Liping Qiao - One of the best experts on this subject based on the ideXlab platform.
-
effect of purslane portulaca oleracea l extract on anti browning of fresh cut potato slices during storage
Food Chemistry, 2019Co-Authors: Xia Liu, Qian Yang, Boyang Zhou, Liping QiaoAbstract:Abstract Enzymatic browning is a crucial reaction affecting the quality of Fresh-Cut fruit and vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and containing a lot of polyphenols and alkaloids. However, little research on its’ anti-browning effect on Fresh-Cut Food was reported. In this study, the effectiveness of 0.05% (w/w) purslane aqueous extract treatment efficiently inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL), the membrane integrity was effectively maintained, and malondialdehyde (MDA) content increases was retarded during whole storage period at 4 °C. Oddly, the higher purslane extract concentration, the lower endogenesis phenolic content. Additionally, thirty polyphenols and fifty-six alkaloids were found in purslane aqueous extract by LC-MS/MS. All results suggest that purslane aqueous extract is a promising nutritive anti-browning agent for Fresh-Cut potato.
-
Cod peptides inhibit browning in Fresh-Cut potato slices: A potential anti-browning agent of random peptides for regulating Food properties
Postharvest Biology and Technology, 2018Co-Authors: Xia Liu, Qian Yang, Boyang Zhou, Hongyuan Yang, Liping QiaoAbstract:Abstract Enzymatic browning is a major industrial problem of Fresh-Cut vegetables and fruits. Bioactive peptides are safe, nutritive and low-cost sources of antioxidant and antimicrobial agents. However, there has been little research on the effect of random peptides on anti-browning of Fresh-Cut Food. For developing more natural and nutritive anti-browning agents, the effect of the enzymatic hydrolysis of random peptides from cod fish skin on polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL), total phenolic content, membrane permeability, malondialdehyde (MDA) content and color changes were investigated during Fresh-Cut potato storage. The results showed that 0.1% (w/w) cod peptides efficiently blocked enzymatic browning by inhibiting PPO, POD and PAL activities, reducing the total phenol accumulation during the entire 8 d storage at 4 °C. Furthermore, the membrane permeability and MDA content increases were delayed in 0.1% cod peptides treatment compared with the control. Oddly, the browning of Fresh-Cut potato was aggravated in 1.0% cod peptides treatment, which expressed higher POD and PAL activities. Meanwhile, the functional composition of cod peptides was a random component, which total 1765 peptides were identified by LC–MS/MS and the amino acids length of peptides were 4∼57 in the cod peptides. All the results showed that random peptides might be promising candidates as anti-browning agents for Fresh-Cut potato slices.
Oluwafemi James Caleb - One of the best experts on this subject based on the ideXlab platform.
-
Modified Atmosphere Packaging Technology of Fresh and Fresh-Cut Produce and the Microbial Consequences—A Review
Food and Bioprocess Technology, 2013Co-Authors: Oluwafemi James Caleb, Fahad Al-julanda Al-said, Pramod V. Mahajan, Umezuruike Linus OparaAbstract:Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and Fresh-Cut Food industry. However, the outbreaks of Foodborne diseases and emergence of resistant Foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or Fresh-Cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh Food quality and microbial safety in packaging technology is highlighted.
-
modified atmosphere packaging technology of fresh and fresh cut produce and the microbial consequences a review
Food and Bioprocess Technology, 2013Co-Authors: Oluwafemi James Caleb, Pramod V. Mahajan, F A Alsaid, Umezuruike Linus OparaAbstract:Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and Fresh-Cut Food industry. However, the outbreaks of Foodborne diseases and emergence of resistant Foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or Fresh-Cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh Food quality and microbial safety in packaging technology is highlighted.
