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Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media./
作者:	Mittal, Sumedha.
面頁冊數:	1 online resource (109 pages)
附註:	Source: Masters Abstracts International, Volume: 85-11.
Contained By:	Masters Abstracts International85-11.
標題:	Microbiology. -
電子資源:	click for full text (PQDT)
ISBN:	9798382617633

Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media.
Mittal, Sumedha.

Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media. - 1 online resource (109 pages)

Source: Masters Abstracts International, Volume: 85-11.

Thesis (M.S.)--McGill University (Canada), 2023.

Includes bibliographical references

As the global demand for minimally processed food has increased, the primary challenge facing researchers and developers today is to find alternative methods that will help reducing microbial contamination, while ensuring that the foods remain nutritious and organoleptically meet consumer satisfaction. Every year approximately 600 million individuals, constituting nearly 10% of the global population, experience illness as a consequence of consuming food that is contaminated. While there are many commercial processing procedures that produce safe and shelf-life extension through heat, refrigeration, freezing, drying etc., there are many minimal processing technologies that are also getting popular for high-quality, short-term extension of shelf-life. One such process is the application of pulsed light (PL) which has been established primarily as a surface decontamination process. This thesis focuses on the application of PL for liquid foods. As a first step microbial destruction was evaluated as a function of PL power and sample volume in water and later extended to liquid products like fruit beverages.In the first part of this study, 10 ml water inoculated with Eschericia coliK12 was subjected to PL treatment in a static system at different distances from the light source in order to determine its impact on microbial inactivation. The first tray level which was 3.2 cm from the light source was determined to be the best one with highest incidence of PL. D value was determined as a function of time and distance from light source. Then, different volumes ranging from 10 ml to 150 ml were subjected to PL treatments at first tray level to investigate the effect of PL as a function of sample volumes at extended time for achieving 5-log reduction in microbial population. Except in a few situations, it was not possible to achieve the 5-log reduction at the required dose due to surface receiving higher radiations. Use of continuous systems or with product agitation was suggested as a means of overcoming this problem.Further, in the second part of this study, samples of apple juice and apple drink (10-40% v/v apple juice), grape drink (10 and 20% v/v), green tea and coconut water were inoculated with Eschericia coliK12 and its inactivation kinetics of PL treatments were studied. Clear liquid of coconut water sample demonstrated, relatively, a lower D value of 1.1 s. For apple drink samples, it was observed that with the increase in apple juice concentration in the drink, the D value also increased. It was possible to establish the 5-D process at low apple incorporated drink.The total phenolic content and antioxidant activity of the apple drink and coconut water samples were studied as a measure of influence of PL on quality. The results on total phenolic content and antioxidant activity of the samples indicated a significant difference (p<0.05) between treated and untreated samples, however, the reduction in the total phenolic content was minimal.In brief, the current study showed that PL treatment could be an effective alternative to the conventional thermal processing for pasteurization of beverages in industry. These experiments and protocols could help with more in-depth studies, drawing up treatment protocols, running pilot-scale test and designing the scale-up scenario for PL treatment of water and liquid foods.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798382617633Subjects--Topical Terms:

591510
Microbiology.
Index Terms--Genre/Form:

554714
Electronic books.

Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media.
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520 $a As the global demand for minimally processed food has increased, the primary challenge facing researchers and developers today is to find alternative methods that will help reducing microbial contamination, while ensuring that the foods remain nutritious and organoleptically meet consumer satisfaction. Every year approximately 600 million individuals, constituting nearly 10% of the global population, experience illness as a consequence of consuming food that is contaminated. While there are many commercial processing procedures that produce safe and shelf-life extension through heat, refrigeration, freezing, drying etc., there are many minimal processing technologies that are also getting popular for high-quality, short-term extension of shelf-life. One such process is the application of pulsed light (PL) which has been established primarily as a surface decontamination process. This thesis focuses on the application of PL for liquid foods. As a first step microbial destruction was evaluated as a function of PL power and sample volume in water and later extended to liquid products like fruit beverages.In the first part of this study, 10 ml water inoculated with Eschericia coliK12 was subjected to PL treatment in a static system at different distances from the light source in order to determine its impact on microbial inactivation. The first tray level which was 3.2 cm from the light source was determined to be the best one with highest incidence of PL. D value was determined as a function of time and distance from light source. Then, different volumes ranging from 10 ml to 150 ml were subjected to PL treatments at first tray level to investigate the effect of PL as a function of sample volumes at extended time for achieving 5-log reduction in microbial population. Except in a few situations, it was not possible to achieve the 5-log reduction at the required dose due to surface receiving higher radiations. Use of continuous systems or with product agitation was suggested as a means of overcoming this problem.Further, in the second part of this study, samples of apple juice and apple drink (10-40% v/v apple juice), grape drink (10 and 20% v/v), green tea and coconut water were inoculated with Eschericia coliK12 and its inactivation kinetics of PL treatments were studied. Clear liquid of coconut water sample demonstrated, relatively, a lower D value of 1.1 s. For apple drink samples, it was observed that with the increase in apple juice concentration in the drink, the D value also increased. It was possible to establish the 5-D process at low apple incorporated drink.The total phenolic content and antioxidant activity of the apple drink and coconut water samples were studied as a measure of influence of PL on quality. The results on total phenolic content and antioxidant activity of the samples indicated a significant difference (p<0.05) between treated and untreated samples, however, the reduction in the total phenolic content was minimal.In brief, the current study showed that PL treatment could be an effective alternative to the conventional thermal processing for pasteurization of beverages in industry. These experiments and protocols could help with more in-depth studies, drawing up treatment protocols, running pilot-scale test and designing the scale-up scenario for PL treatment of water and liquid foods.
520 $a Alors que la demande mondiale d'aliments peu transformes a augmente, le principal defi auquel sont confrontes les chercheurs et les developpeurs aujourd'hui est de trouver des methodes alternatives qui aideront a reduire la contamination microbienne, tout en veillant a ce que les aliments restent nutritifs et repondent organoleptiquement a la satisfaction des consommateurs. Chaque annee, environ 600 millions d'individus, constituant pres de 10% de la population mondiale, tombent malades a la suite de la consommation d'aliments contamines.S'il existe de nombreuses procedures de traitement commerciales qui permettent de prolonger la duree de conservation en toute securite par la chaleur, la refrigeration, la congelation, le sechage, etc., il existe egalement de nombreuses technologies de traitement minimales qui sont de plus en plus utilisees pour prolonger la duree de conservation a court terme et de haute qualite. L'un de ces processus est l'application de la lumiere pulsee (PL) qui a ete etablie principalement comme un processus de decontamination de surface. Cette these se concentre sur l'application de la PL aux aliments liquides. Dans un premier temps, la destruction microbienne a ete evaluee en fonction de la puissance de la PL et du volume de l'echantillon dans l'eau, puis etendue aux produits liquides tels que les boissons aux fruits.Dans la premiere partie de cette etude, 10 ml d'eau inoculee avec Escherichia coliK12 ont ete soumis a un traitement a la lumiere pulsee (PL) dans un systeme statique a differentes distances de la source lumineuse afin de determiner son impact sur l'inactivation microbienne. Le premier niveau de plateau, c'est-a-dire a 3,2 cm de la source lumineuse, a ete determine comme etant le meilleur avec la valeur D la plus faible. Ensuite, differents volumes allant de 10 ml a 150 ml ont ete soumis a des traitements PL au premier niveau du plateau pour etudier l'effet de PL sur des volumes d'echantillons plus importants sur une duree prolongee tout en obtenant une reduction de 5 log. Sauf dans quelques situations, il n'a pas ete possible d'atteindre la reduction de 5 log a la dose requise en raison de la surface recevant des radiations plus elevees. L'utilisation de systemes continus ou d'agitation de produit a ete suggeree comme moyen de surmonter ce probleme.En outre, dans la deuxieme partie de cette etude, des echantillons de jus de pomme et de boisson a base de pomme (10-40% (v/v) de jus de pomme), de boisson a base de raisin (10 et 20% (v/v)), de the vert et d'eau de coco ont ete inocules avec Escherichia coliK12 et sa cinetique d'inactivation des traitements PL a ete etudiee. Le liquide clair de l'echantillon d'eau de coco a montre, relativement, une valeur D plus faible de 1,1 s. Pour les echantillons de boissons aux pommes, il a ete observe qu'avec l'augmentation de la concentration de jus de pomme dans la boisson, la valeur D augmentait egalement. Il a ete possible d'etablir le processus 5-D a faible consommation de boisson incorporee aux pommes.La teneur phenolique totale et l'activite antioxydante des echantillons de boisson aux pommes et d'eau de coco ont ete etudiees pour mesurer l'influence de la PL sur la qualite. Les resultats concernant la teneur phenolique totale et l'activite antioxydante des echantillons indiquent une difference significative (p<0,05) entre les echantillons traites et non traites, la reduction de la teneur totale en phenols est minime.En bref, l'etude actuelle a montre que le traitement PL pourrait etre une alternative efficace au traitement thermique conventionnel pour la pasteurisation des boissons dans l'industrie. Ces experiences et protocoles pourraient aider a des etudes plus approfondies, a l'elaboration de protocoles de traitement, a la realisation de tests a l'echelle pilote et a la conception du scenario de mise a l'echelle pour le traitement PL de l'eau et des aliments liquides.
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