دورية أكاديمية
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula.
| العنوان: | Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula. |
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| المؤلفون: | Pires RPS; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil., Guimarães JT; Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil., Barros CP; Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil., Balthazar CF; Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Chincha AIA; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Freitas MQ; Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil., Duarte MCKH; Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil., Silva PHF; Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutrição, 36036-900, Juiz de Fora, Minas Gerais, Brazil., Pimentel TC; Instituto Federal do Paraná (IFPR), 87703-536, Paranavaí, Paraná, Brazil., Abud YKD; Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil., Sant'Anna C; Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Silva MC; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil., Nascimento JS; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil., Cruz AG; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br. |
| المصدر: | Food microbiology [Food Microbiol] 2021 Aug; Vol. 97, pp. 103737. Date of Electronic Publication: 2021 Jan 09. |
| نوع المنشور: | Evaluation Study; Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: London : Elsevier Original Publication: London ; Orlando : Academic Press, c1984- |
| مواضيع طبية MeSH: | Food Preservation/*methods , Infant Formula/*chemistry , Infant Formula/*microbiology , Salmonella/*growth & development, Food Microbiology ; Food Preservation/instrumentation ; Furaldehyde/analogs & derivatives ; Furaldehyde/chemistry ; Hot Temperature ; Salmonella/chemistry ; Salmonella/physiology ; Whey Proteins/chemistry |
| مستخلص: | The effect of ohmic heating (OH) (50, 55, and 60 °C, 6 V/cm) on the inactivation kinetics (Weibull model) and morphological changes (scanning electron microscopy and flow cytometry) of Salmonella spp. in infant formula (IF) was evaluated. In addition, thermal load indicators (hydroxymethylfurfural and whey protein nitrogen index, HMF, and WPNI) and bioactive compounds (DPPH, total phenolics, ACE, α-amylase, and α-glucosidase inhibitory activities) were also studied. OH presented a more intense inactivation rate than conventional heating, resulting in a reduction of about 5 log CFU per mL at 60 °C in only 2.91 min, being also noted a greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters. Overall, OH contributed to retaining the nutritional value and improve food safety in IF processing. (Copyright © 2021 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Flow cytometry; Infant formula; Ohmic heating; Salmonella; Scanning electron microscopy; Weibull model |
| المشرفين على المادة: | 0 (Whey Proteins) 70ETD81LF0 (5-hydroxymethylfurfural) DJ1HGI319P (Furaldehyde) |
| تواريخ الأحداث: | Date Created: 20210303 Date Completed: 20210526 Latest Revision: 20210526 |
| رمز التحديث: | 20240628 |
| DOI: | 10.1016/j.fm.2021.103737 |
| PMID: | 33653516 |
| قاعدة البيانات: | MEDLINE |
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