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Title: Novel technologies to improve food safety and quality

Authors: M Morales-de la Peña, J Welti-Chanes, O

Martı́n-Belloso

PII: S2214-7993(18)30119-X
DOI: https://doi.org/10.1016/j.cofs.2018.10.009
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NOVEL TECHNOLOGIES TO IMPROVE FOOD SAFETY AND QUALITY

M. Morales-de la Peña 1; J. Welti-Chanes 1, O. Martín-Belloso 1,2*

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Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología

FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, México

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2
University of Lleida, Department of Food Technology - Agrotecnio Center, Rovira Roure

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191, 25198 Lleida, Spain

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*
Author to whom correspondence should be addressed.

mail: [email protected]
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HIGHLIGHTS
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 Nonthermal technologies produce safe and high-quality foods

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 Nonthermal technologies are more energy-efficient than conventional treatments

 Nonthermal technologies are a potential replacement of thermal treatments
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ABSTRACT
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The demand for fresh, healthy, convenient and safe foods has prompted the development of

nonthermal technologies in the food area. Numerous investigations in high-hydrostatic

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pressures, pulsed electric fields, ultrasound, ultraviolet light, pulsed light and cold plasma

have demonstrated their effectiveness to obtain safe products with high-quality standards
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compared to conventional processes. The understanding of their mechanisms of action has

driven to the definition of critical parameters to achieve successful results, satisfying current

consumers demands. This review aims to summarize the newest information about emerging

technologies used to obtain safe and high-quality products.

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Keywords: Nonthermal technologies, preservation treatments, food safety, microbial

inactivation.

Introduction

The food preservation concept has gradually changed throughout years. Initially, its purpose

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was to obtain innocuous products with a long shelf-life. Today, fresh-like characteristics with

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high content of nutrients and antioxidants are some of the most requested attributes by

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consumers, without leaving aside food safety. Thermal sterilization/pasteurization treatments

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guarantee efficient reduction of microorganisms, but provoke significant loss of thermolabile

compounds and negatively affect food sensory, physicochemical and nutritional properties
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[1*]. Hence, the investigation of nonthermal treatments (NTT) such as high hydrostatic
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pressure (HHP), pulsed electric fields (PEF), ultrasound (US), pulsed light (PL), ultraviolet
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light (UV), and cold plasma (CP) has increased during the last decades [2,3*].
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NTT have demonstrated not only the capacity to assure food safety but also better quality
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attributes (Table 1), being more energy-efficient processes [4]. Consequently, they have

gained industrial interest and are emerging as a potential replacement of thermal processes
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[5]. This review aims to summarize current information of the key aspects of NTT to obtain

safe and high-quality foods.

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Basic principles and recent applications

Even though the industrial application of NTT is quite recent, they have been investigated
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since the early 1900s. Each technology, HHP, PEF, US, PL, UV, or CP, has specific microbial

inactivation mechanisms (Fig. 1) and its efficiency is related with processing parameters, type

and microbial load, and food properties [6-17]. Complete information about the main

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parameters of NTT, their technological hurdles, modelling and processing optimization could

be found in Barba et al. [2]

a. High-hydrostatic pressure (HHP)

HHP, the most well-developed NTT, is based on the application of high pressures (100-

800MPa) to solid or liquid foods. The pressure is transmitted uniformly and quasi-

instantaneously within the product through a liquid medium, usually water (Isostatic

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Principle) [2]. During the pressure build up, adiabatic heating occurs and water temperature

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increases around 3 °C every 100 MPa [18]. Therefore, HHP should be applied in high-

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moisture foods; while porous and dry foods are not suitable for this process [3]. According to

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Barba et al. [3], pressure, temperature, and treatment time are the most important parameters

to be considered for processing optimization. Nonetheless, product intrinsic parameters and

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composition also have a significant influence on processing effectiveness [19].
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Along the years, successful results on microorganism inactivation by HHP in plant-based
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products, egg-products, dairy-products, seafood, meat-products, and beverages have been

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reported [20-22]. Microbial inactivation by HHP is mainly due to the structural changes
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caused in the cell membranes [4,23]. Also, some chemical reactions induced by HHP produce

microorganism breakdown [1,24,25]. Fungi are the most sensitive microorganisms to HHP,
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while some spores are highly resistant [26].

Despite the great advances achieved during the last decades, HHP keeps being evaluated to
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assure safety in novel foods such as hazelnut milk [27], chokeberry juice [28], cucumber juice,

mango nectar [29] and prickly pear juice [30]. Overall, HHP has the same efficacy as
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conventional pasteurization without modifying nutritional and sensory properties of the

product. Today HHP is applied at industrial level and numerous HHP-treated products are

available in the market [31]. Furthermore, important challenges in the development of basic

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research and in the equipment design of high temperature and high pressure (HTHP)

processing, are being faced in order to achieve food sterilization levels.

b. Pulsed electric fields (PEF)

PEF process involves the application of high-voltage pulses (15-80 kV/cm) during short time

(µs-ms) to pumpable-foods passing between two electrodes [4]. For pasteurization purposes,

only homogeneous liquids can be treated by PEF. Unlike other NTT, PEF has several critical

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parameters to be considered for processing optimization including electric field strength (E),

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treatment time, pulse-shape, pulse-width, pulse-frequency, pulse-polarity, and temperature.

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Among them, E is considered the most influencing factor on producing cell damages and thus

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microbial death [3]. By increasing E and treatment time, higher microbial inactivation is

expected [32*]. Likewise, PEF effectiveness is highly impacted by the type of microorganism

and medium characteristics [33**]. U

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High safety level has been proved in PEF-treated foods by the inactivation of E. coli, L.
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innocua, S. aureus, Enterobacteriaceae, and P. fluorenscens [23,33,34*]. The main

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microorganism inactivation mechanism is the electroporation, which is the formation of pores

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on the cellular membrane [6]. Nonetheless, Cebrián et al. [35] and McAuley et al [36] recently

concluded that structural arrangement of microbial enzymes, electromechanical compression,

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and osmotic imbalance could also explain microbial death.

Sterilization levels could not be achieved by PEF since the treatment cannot destroy spores
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on its own. Pillet et al. [37] reported that the cell envelope of B. subtilis spores is arranged in

successive multilayers, which confers high resistance to PEF. Hence, its combination with
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thermal processing or other techniques has been proposed to achieve spore inhibition [1].

Cregenzán-Alberti et al. [38] showed that B. subtilis spores were decreased by 4.5-log after

PEF-treatment of 10 µs, 38 kV/cm, 466 Hz at123 °C in skim milk. Even PEF is not suitable

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for food sterilization, it can be a potential option for acid products pasteurization, like fruit

juices, with an excellent quality compared to heated foods [32].

c. Ultrasound (US)

US technology for food preservation purpose refers to pressure waves with a frequency of 20-

100 kHz [39]. It is considered a simple, cheap and energy saving treatment [40]. US utilizes

acoustic waves to increase productivity, yield, selectivity, and quality, while being

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environmentally sustainable [41]. According to Barba et al. [3] its effectiveness is determined

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by the frequency, power intensity, and treatment time.

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US has the potential for ensuring food safety by the inactivation of pathogens/spoilage

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microorganisms in model systems and real foods such as milk, dairy products [1,32] and fruit

juices: blueberry [42], orange [43], strawberry [44], apple [45], carrot [46] and pear [47].
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Cavitation is the basic mechanism of action that causes microorganisms destruction [48,49].
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However, when US is applied alone, it does not achieve 5-log reductions of microorganisms
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neither spores [50]. Thus, its effectiveness is enhanced when combined with temperature
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(thermosonication), pressure (manosonication) or both (manothermosonication) [48].

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Guerrouj et al. [43] and Khandpur and Goate [51,52] corroborated that the synergistic effect

of mild temperature and sonication improved microbial inactivation and physicochemical

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quality-attributes of treated products. Likewise, Evelyn and Silva [53] reported that US

treatment (24k Hz/0.33 W/mL/1.5 min) at 70 °C enhanced the inactivation of B. cereus spores
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in rice porridge, beef slurry and cheese slurry. On the other hand, a US-processing followed

by thermal treatment in beef slurry reduced the D95°C-value of C. perfringens spores from 21.2
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min to 9.8 min [54].

d. Light treatments: Ultraviolet light (UV) and pulsed light (PL)

PL involves the application of intense and short pulses (100-400 µs) of “white-light” (200-

1110 nm) [55]. Among the PL spectrum, UV light is the most efficient to kill microorganisms,

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specially UV-C at 254 nm, being considered as a relatively inexpensive process [33,56]. The

main parameters involved in processing efficacy are the medium transparency, energy dose,

pulses number, and the depth of the samples for PL [57]and the power, wavelength and

treatment time for UV [3].

During several years the main applications of UV-C and PL were surfaces and water

decontamination [58]. Nonetheless, the use of PL and UV-C for food safety has been recently

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reported for fruit and vegetable surfaces, liquid-products and chicken-meat decontamination

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[50, 59]. Syamaladevi et al. [60] stated that UV efficacy for surface decontamination on

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apples, cherries, strawberries and raspberries depends on the fruit surface morphology. Else,

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high inactivation levels of TPC (>5-log) and total mesophilic count (>4-log) in tomato juice

were achieved after UV at 254 nm [61]. Recently, McLeod et al. [59] observed that, by
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applying PL at different fluencies (1.25–18 J/cm2), several pathogens of fresh chicken-meat
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were inactivated: 0.9–2.4-log (Salmonella enteritidis), 1.1–2.0-log (Listeria monocytogenes),
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1.3–3.0-log (Staphylococcus aureus), 1.1–2.9-log (Escherichia coli), 1.7–3.0-log

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(Pseudomonas), 1.3–3.0-log (Brochothrix thermospacta), and 1.5–1.8-log reductions

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(Carnobacterium divergens). Essentially, the microbial inactivation mechanism by UV-C

relies on disrupting nucleic acids, damages in the cytoplasmic membrane integrity and cellular
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enzyme activity [62]. Regarding PL, the inactivation mechanism is similar to that in UV, but

PL also causes protein denaturation, and other photothermal and photophysical effects [63].
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Although UV-C has poor penetration ability in dense and opaque liquids; manipulation of the

flow rate enhances its effectiveness on microbial inactivation and turbulent flow lead to lower
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microbial load [63]. Regarding spore inactivation, UV has little effects; nonetheless, its

application sensitizes them and improve the lethal effect of a subsequent thermal treatment

[64]). On the contrary, PL is capable of inactivating spores [3]. Artiguez and de Maranon [65]

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reported 8-log reduction of B. subtilis and G. stearothermophilus spores using PL treatment

of 1.7 J/cm2 and 4.5 J/cm2, respectively.

e. Cold plasma (CP)

CP is one of the newest NTT for food preservation, which has shown great potential as

sterilization treatment [2]. Compared to thermal processes, CP uses less water and inferior

temperatures, with lower operation costs [66,67]. Technically, plasma is produced by applying

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electromagnetic fields to gas (usually O2 or N2), generating a mixture of electrons, ions, atomic

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species, UV photons, and charged particles that react with the food substrate, releasing the

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stored energy into target microorganisms [68]. Main processing parameters are electric field,

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gas fed (pressure, type, flow, frequency), exposure time, and surrounding media [69].

CP has shown high efficiency to inactivate pathogenic/spoilage bacteria, spores, and viruses
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in vegetable products [68]. Ziuzina et al. [67] reported 7-log reductions of Salmonella
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Typhimurium, L. monocytogenes and E. coli in lettuce after a high voltage-CP treatment.
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Interestingly, Lacombe et al. [70] observed that CP inactivated microorganisms in blueberries.

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Generally, microbial inactivation occurs by different chemical reactions leading to the

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degradation of proteins, lipids, and cellular DNA [71]. Also, the accumulation of intracellular

charged particles may induce apoptosis, electrostatic disruption [72] and electroporation [73].
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Although a significant number of studies have indicated food safety through CP, further

research should be conducted to completely understand its mechanism of action.

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Conclusions
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NTT produce safe products with high-quality standards that could meet consumer

expectations. These emerging processes could be effectively applied for pasteurization

purposes minimizing quality losses induced by heat. Furthermore, their combination with

temperature showed great potential as thermal sterilization alternative. Nonetheless, there is a

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big challenge to fill the gaps in optimum process designing to maximize their effects in

microbial inactivation and to apply them at commercial levels.

We wish to confirm that there are no known conflicts of interest associated with this
publication and there has been no significant financial support for this work that could have
influenced its outcome.

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AKNOWLEDGMENTS

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M. Morales de la Peña thanks Tecnologico de Monterrey, Mexico for the Postdoctoral

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Research Founds through the Project FUNFOODEMERTEC

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Cold plasma has been applied to decontaminate food surfaces with successful results.

R
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SC
to inactivate Salmonella enterica in orange juice. Obtained results corroborated the efficacy

of CP on microorganism inactivation for more than 5 log reductions in this kind of product.
U
In addition, no significant changes on physicochemical parameters such as pH or °Bx were
N
observed after CP treatment.
A
M
ED
E PT
CC
A

19
 T
R IP
SC
U
N
A
M

Figure 1. Main processing parameters and mechanism of action or effects in microbial

ED

inactivation of nonthermal technologies (NTT).

P: pressure, T: temperature, t: treatment time, f: frequency, E: electric field strength.
E PT
CC
A

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Table 1. Recent researches on the effects of nonthermal technologies (NTT) in food safety
and quality.
Treatment Target Microbial
NTT Matrix Quality effects Reference
conditions microorganism reduction
Total viable Higher TPC, TF, resveratrol,
Mulberry
HHP 500 Mpa, 10 min count, molds 4.38 log and antioxidant capacity than 74
juice
and yeasts thermal treated juices
35 kV/cm,
1800ms, 4µs-pulse Mango Sensory properties and color
PEF L. innocua 5 log 75
width, 200Hz, juice were similar to fresh juice
bipolar pulses
No significant differences in

T
24kHz,120 µm, pH, °Bx, TA, TCC, TPC,
Carrot
US 400W, 50 - 58°C, E. coli 3.5 - 5 log ascorbic acid and color 76
juice

IP
0-10min between fresh and sonicated
juices
Tender pH, °Bx, and color showed no
60 - 240 flashes,

R
PL coconut E. coli 5.2 log significant differences with 77
4.8 - 19.2J/cm2
water fresh water

SC
Orange- E. coli, L. No significant changes in
UV 18.4 mJ/cm2 carrot juice innocu, S. 5 log protein, vitamin C and 78
blend Typhimorium antioxidant content.
90 kV, air and
Orange
CP MA65 gas, 30-
120s
juice
S. enterica

U
5 log Minimal quality degradation

TA: titratable acidity, TCC: total carotenoid content, TPC: total phenolic compounds, TF:
79*
N
total flavonoids
A
M
ED
E PT
CC
A

21