6 th Asian Conference on Food and Nutrition Safety (Nov 27, 2012)

Transcription

1 ILSI SEA Region 6th Asian Conference on Food and Nutrition Safety (Nov 2012) Emerging Nonthermal Technologies for Improving Quality and Safety of Juice Products YUK, HYUN-GYUN Ph.D. ( Food Science and Technology Programme National University of Singapore 6 th Asian Conference on Food and Nutrition Safety (Nov 27, 2012) 1

2 Juice-associated outbreak ( ) 21 outbreaks Apple juice or cider 1,366 illnesses, 149 hospitalization, and one death Orange juice Other juice Juice HACCP Juice Labeling regulation regulation Year (Vojdani et al J. Food Prot. 71: ) 2

3 Juice-associated outbreak ( ) Apple juice or cider Orange juice Other juice Juice Labeling regulation Require 5-log reduction Juice HACCP regulation Year (Vojdani et al J. Food Prot. 71: ) 3

4 Why do we need non-thermal pasteurization? Thermal Processing The most widely used procedure Unwanted side effects sensory, nutritional and functional properties Consumer demands freshlike foods (Source: 4

5 Intervention technologies for commercial juice processing UV Light Pulsed Light Non-thermal Pasteurization High Pressure Dense Phase CO2 (Source: FDA, Guidance for Industry: Juice HACCP Hazards and Controls Guidance First Edition; Final Guidance ) 5

6 UV Light (Dill Instruments, INC, USA) (Geveke and Torres Journal of Food Engineering 111: ) 6

7 Saccharomyces cerevisiae Listeria innocua Escherichia coli Inactivation of microorganisms in apple juice 7 (Guerrero-Beltrán and Barbosa-Cánovas Journal of Food process Engineering 28: )

8 Thermal treatment UV treatment Effect of UV treatment on the PME residual level in watermelon juice (Zhang et al Food Chemistry 126: ) 8

9 Effect of UV on sensory attributes of apple juice (Caminiti et al Food Bioprocess Technology 5: ) 9

10 Pulsed Light SteriPulse -XL 3000 pulsed UV-light sterilization system (Xenon Corporation, Wilmington, MA). ( 10

11 L. innocua E. coli L. innocua E. coli Inactivation curve of microorganisms in apple (circle) and orange (triangle) juices (Pataro et al Food Research International 44: ) 11

12 Chemical attributes of apple and cranberry juice blend (Caminiti et al Food Chemistry 124: ) Treatment NEBI Total phenolics Relative TEAC Control Pasteurized Pulsed light Chemical attributes of orange and carrot juice blend (Caminiti et al Food and Bioproducts Processing 90: ) Treatment NEBI Total phenolics TEAC Control Pasteurized Pulsed light NEBI: non-enzymatic browning index TEAC: trolox equivalent antioxidant activity 12

13 High Pressure Processing ( processing-service) ( ( 03/we-try-evolution-juices-fromstarbucks.html) 13

14 Inactivation of foodborne pathogens in selected juices by HHP at 350 MPa for 5 min at 30 C Fruit juice Foodborne pathogens Log reduction (CFU/ml) Apricot juice (ph 3.80) E. coli O157:H7 7.3 S. Enteritidis 8.0 S. aureus 7.0 Apple juice (ph 3.50) E. coli O157:H7 7.1 S. Enteritidis 7.8 S. aureus 6.8 Orange juice (ph 3.76) E. coli O157:H7 7.4 S. Enteritidis 8.5 S. aureus 7.3 Sour cherry juice (ph 3.30) E. coli O157:H7 7.7 S. Enteritidis 8.5 S. aureus 7.4 (Bayındırlı et al Food Control. 17:52-58) 14

15 Changes in bioactive compounds in orange juice after HPP at 400 MPa for 1 min at 40 C Fresh HPP Pasteurization Vit C Carotenoid Flavanones Vit C: mg/100 ml Carotenoid: µg/100 ml Flavanones: mg/100 ml (Snchez-Moreno et al Agri. Food Chem. 53: ) 15

16 Supercritical carbon dioxide (SCCO 2 ) Phase Diagram for Carbon dioxide Pressure 73.8 bar solid liquid gas critical point 31.1 o C Temperature (Novak, J.S American Institute of Chemical Engineers Annual Meeting) 16

17 SCCO 2 antimicrobial mechanism (Garcia-Gonzalez et al Int. J. Food Microbiol. 117:1-28) 17

18 Advantages of CO 2 Non toxic Non reactive Non flammable Inexpensive No solvent disposal problems Critical Pressure: 7.38 MPa Critical Temperature: 31.1 C Moderate conditions 18

19 Effect of different gases on microbial inactivation Target microorganism Solution Gas Process conditions Reduction Reference E. coli Nutrient broth CO MPa, 120 min 6.3 D Haas et al. (1989) N Mpa, 120 min 0 D S. typhimurium Chicken meat CO MPa, 35 C, 120 min 1.5 D Wei et al. (1991) N MPa, 35 C, 120 min 0 D S. cerevisiae Distilled water CO 2 4 MPa, 40 C, 240 min 6.8 D Enomoto et al. (1997) N 2 O 4 MPa, 40 C, 240 min 4.7 D N 2 4 MPa, 40 C, 240 min 0.03 D Ar 4 MPa, 40 C, 240 min 0.01 D E. coli Hydrophilic filter paper disks CO 2 5 MPa, RT, 200 min 4 D Debs-Louka et al. (1999) 80% N % O MPa, RT, 200 min 0 D 19

20 Continuous System Gas-Liquid Contactor system CO 2 Compressor Feed Tank CO 2 Flow Meter CO 2 Tank CO 2 CO 2 Control Valve Separator1 T1 Feed Pump T6 CO 2 T2 T5 T3 Gas-liquid Contactor T4 Separator2 Feed Flow Meter 20 (Yuk et al Food Control 20: )

21 Pilot plant scale SCCO 2 system Control panel Separator I Temp controller Gas-Liquid contactor Compressor 21 (USDA/ARS/ERRC)

22 Inactivation of Bacteria Log Reduction f d c g h hi hi hi 0% 3% 5% 8% 10% 0% 3% 5% 8% 0% 3% 5% 8% e b g c a 34 C 38 C 42 C CO2 concentration and temperature Non-thermal inactivation of E. coli K12 in apple cider by SCCO 2 (Yuk et al Int. J. Food Microbial. 138:91-99) 22

23 Inactivation of Bacteria 8 Log Reduction (CFU/m ml) a b c e d f f g ND h ND ND 0% 5% 8% 10% 0% 5% 8% 10% 0% 5% 8% 12% 34 C 38 C 42 C CO2 concentration and temperature Non-thermal inactivation of L. plantarum in apple cider by SCCO 2 (Yuk et al Food Microbial. 28: ) 23

24 Bacterial injury by SCCO bcd cd cd A a d abc A ab ab A cd A a A ab Injury (%) E e C D E C D C D E B C D 0 ND ND UT 0% 3% 5% 8% 0% 3% 5% 8% 0% 3% 5% 8% 34 C 38 C 42 C CO2 concentration and temperature TSA3 TSA4 Percent injury of E. coli K12 in apple cider treated with SCCO 2 (Yuk et al Int. J. Food Microbial. 138:91-99) 24

25 Bacterial injury by SCCO Injury (%) a a a a a a A AB BC C b b D D c E cd cd FG ND ND ND F G UP 0% 5% 8% 10% 0% 5% 8% 10% 0% 5% 8% 12% 34 C 38 C 42 C CO2 concentration and temperature MRSA3 MRSA4 Percent injury of L. plantarum in apple cider treated with SCCO 2 (Yuk et al Food Microbial. 28: ) 25

26 E. coli K12 L. plantarum Control (A) (C) Control 8%, 42 C (B) (D) 12%, 42 C SEM of E. coli K12 (A and B) and L. plantarum (C and D) in apple cider after SCCO 2 processing (A) and (C) Untreated Control, (B) 8%, 42 C (D) 12%, 42 C (Yuk et al Int. J. Food Microbial. 138:91-99; Yuk et al Food Microbial. 28: ) 26

27 Pilot-plant study for orange juice processing by SCCO 2 Log CFU/ml a A b UT TP SCCO2 AM Y&M B b B Inactivation of inherent microorganisms in orange juice by thermal pasteurization and SCCO 2 (Yuk et al J. Food Process. Pres. In press ) 27

28 Pilot-plant study for orange juice processing by SCCO 2 ph and Brix ml) TA (mg citric acid/ ph Brix 0 UT TP SCCO2 Quality changes in orange juice by thermal pasteurization and SCCO 2 28 (Yuk et al J. Food Process. Pres. In press )

29 Pilot-plant study for orange juice processing by SCCO 2 PME activity and ascorbi ic acid (%) PME Ascorbic acid UT TP SCCO2 Quality changes in orange juice by thermal pasteurization and SCCO 2 29 (Yuk et al J. Food Process. Pres. In press )

30 Pilot-plant study for orange juice processing by SCCO Color L* a* b* UT TP SCCO2 Quality changes in orange juice by thermal pasteurization and SCCO 2 30 (Yuk et al J. Food Process. Pres. In press )

31 Pilot-plant study for orange juice processing by SCCO 2 Cloud (abs at 660 nm m) Day 0 Day 7, 4 C Day 7, 8 C UT TP SCCO2 Quality changes in orange juice by thermal pasteurization and SCCO 2 31 (Yuk et al J. Food Process. Pres. In press )

32 Samples stored for 7 days at room temperature 32

33 Summary Nonthermal technologies are promising for juice pasteurization without deterioration, improving microbial quality and safety. The bactericidal effect of the SCCO 2 is mainly affected by CO 2 concentrations and treatment temperatures. There was no quality changes in SCCO 2 processed juice compared with thermal pasteurized and freshly squeezed juices. Cloud was improved by SCCO 2 process in spite of active PME. This study suggests that the SCCO 2 processor with a gas-liquid metal contactor has the potential use for the nonthermal pasteurization of liquid foods without any quality deterioration. 33

34 FUTURE RESEARCH Application of SCCO 2 technology to heat sensitive food products and solid foods Combination with food antimicrobials for the inactivation of spore forming bacteria Scale-up study for the commercialization 34

35 Acknowledgement USDA/ARS/ERRC Food Safety Intervention Technologies Team Dr. Howard Zhang Dr. David Geveke Dr. Xuetong Fan Dr. Fernando Sampedro 35

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