The usage of high hydrostatic pressure (HHP) to control food-borne pathogens in hummus

ABSTRACT

With the increasing demand for fresher, higher quality, minimally processed and safer food, there is a strong necessity to develop non-thermal processing techniques. Also for hummus, which is popular all around the world. In this work, the effect of refrigerated storage on the survival of pathogens in hummus treated by high hydrostatic pressure (HHP) (500?MPa/10?min/room temperature) was evaluated. The cocktail of two Salmonella, four Listeria monocytogenes and two Escherichia coli strains was used in this study. All pathogen types were able to survive in hummus during 60 days of refrigerated storage. HHP-treated samples plated on day 0 successfully achieved a?>?5 log cfu/g reduction for all pathogen types. No residual survivors were present after 30 and 60 days in any of the HHP-treated samples. These results demonstrate that HHP may be a useful technique for the inactivation of pathogens and therefore helpful in designing non-thermal HHP conditions for pressurization of hummus.     

Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase

In our current research work, the effect of combination of ultrasonic irradiation and high hydrostatic pressure (US/HHP) on the enzymatic activity and enzymatic hydrolysis kinetic parameters of dextran catalytic by dextranase were investigated. Furthermore, the effects of US/HHP on the structure of dextranase were also discussed with the aid of fluorescence spectroscopy and circular dichroism (CD) spectroscopy. The maximum hydrolysis of dextran was observed under US (40 W at 25 kHz for 15 min) combined with HHP (400 MPa for 25 min), in which the hydrolysis of dextran increased by 163.79% compared with the routine thermal incubation at 50 °C. Results also showed that, V_max and K_M values, as well as, k_cat of dextranase under US/HHP treatment were higher than that under US, HHP and thermal incubation at 50 °C, indicated that, the substrate is converted into the product at an increased rate when compared with the incubation at 50 °C. Compared to the enzymatic reaction under US, HHP, and routine thermal incubation, dextranase enzymatic reaction under US/HHP treatment showed decreases in Ea, ΔG and ΔH, however small increase in ΔS value was observed. In addition, fluorescence and CD spectra reflected that US/HHP treatment had increased the number of tryptophan on dextranase surface with increased α-helix by 19.80% and reduced random coil by 6.94% upon US/HHP-treated dextranase protein compared to the control, which were helpful for the improvement of its activity. These results indicated that, the combination of US and HHP treatments could be an effective method for improving the hydrolysis of dextran in many industrial applications including sugar manufacturing processes.     

Dielectric response of disordered Pb(Sc1/2Ta1/2)O3 single crystal under hydrostatic pressure

The effect of hydrostatic pressure on the dielectric response of Pb(Sc_1/2Ta_1/2)O₃ single crystal with the degree of order S = 0.16 has been studied. At elevated pressures the dielectric anomaly characteristic of ferroelectric relaxors is shifted to lower temperatures, its amplitude decreases and the relaxor peak becomes more diffused. In the pressure range studied up to 0.75 GPa, the temperature dependencies of the characteristic relaxation time obey the Vogel–Fulcher law. It has been found that the Vogel–Fulcher temperature decreases with increasing pressure while the activation energy of the dipolar entities increases. This increase can be ascribed to the pressure-induced changes in the atom–atom and dipolar interactions, resulting in the increased energy barriers for dipolar fluctuations.     

等静压下0.75Pb（Mg1/3Nb2/3）O3-0.25PbTiO3陶瓷的介电性能研究

研究了等静压对0.75Pb（Mg_1/3Nb_2/3）O₃-0.25PbTiO₃（PMN-25PT）陶瓷介电温谱的影响,PMN-25PT剩余极化随等静压变化和等静压压致相变.结果表明,随着压力增加,PMN-25PT的介电峰值温度T_m降低,/+{dT_m}/-{dP}≈-4℃/kbar,极化弛豫增强;剩余极化随压力增加连续减小;介电常数对压力的依赖关系与对温度场的依赖相似,压力诱导PMN-25PT发生弛豫铁电—顺电相变,相变为宽化的渐变过程,频率色散和极化弛豫更加强烈和普遍. 关键词： 铌镁酸铅-钛酸铅 等静压 介电弛豫 压致相变     

Electronic structure and structural phase stability of CuAlX2 (X=S, Se, Te) under pressure

The electronic and structural properties of chalcopyrite compounds CuAlX₂ (X=S, Se, Te) have been studied using the first principle self-consistent Tight Binding Linear Muffin-Tin Orbital (TBLMTO) method within the local density approximation. The present study deals with the ground state properties, structural phase transition, equations of state and pressure dependence of band gap of CuAlX₂ (S, Se, Te) compounds.Electronic structure and hence total energies of these compounds have been computed as a function of reduced volume. The calculated lattice parameters are in good agreement with the available experimental results. At high pressures, structural phase transition from bct structure (chalcopyrite) to cubic structure (rock salt) is observed. The pressure induced structural phase transitions for CuAlS₂, CuAlSe₂, and CuAlTe₂ are observed at 18.01, 14.4 and 8.29 GPa, respectively. Band structures at normal as well as for high-pressure phases have been calculated. The energy band gaps for the above compounds have been calculated as a function of pressure, which indicates the metallic character of these compounds at high-pressure fcc phase. There is a large downshift in band gaps due to hybridatization of the noble-metal d levels with p levels of the other atoms.     

Decoupling of the order-disorder and displacive contributions to the phase transition in NH4H(ClH2CCOO)2

The effects of hydrostatic pressure and substitution of Rb⁺for the ammonium cations on the ferroelectric phase transition temperature in NH₄H(ClH₂CCOO)₂ have been studied by electric permittivity measurements. The transition temperature (T_c) decreases with increasing pressure up to 800 MPa and the pressure coefficient dT_c/dp=−1.4×10⁻² [K/MPa] has been experimentally determined. The substitution of Rb⁺ for the ammonium cations has been shown to considerably lower the ferroelectric phase transition temperature T_c. In mixed crystals, additional electric permittivity anomaly has been clearly evidenced. The results are discussed assuming a model, which combines polarizability effects, related to the heavy ion units, with the pseudo-spin tunnelling.     

Temperature and pressure effects on the spin state of ferric ions in the [Fe(sal2-trien)][Ni(dmit)2] spin crossover complex

Thermal and pressure effects have been investigated on the [Fe(sal₂-trien)][Ni(dmit)₂] spin crossover complex by means of Mössbauer spectroscopic, calorimetric, X-ray diffraction and magnetic susceptibility measurements. The complex displays a complete thermal spin transition between the and spin states of Fe^III near 245 K with a hysteresis loop of ca. 30 K. This transition is characterised by a change of the enthalpy, ΔH_HL=7 kJ/mol, entropy, ΔS_HL=29 J/Kmol, and the unit cell volume, ΔV_HL=15.4 Å³. Under hydrostatic pressures up to 5.7 kbar the thermal transition shifts to higher temperatures by ca. 16 K/kbar. Interestingly, at a low applied pressure of 500 bar the hysteresis loop becomes wider (ca. 61 K) and the transition is blocked at ∼50% upon cooling, indicating a possible (irreversible) structural phase transition under pressure.     

Recovery of Escherichia Coli O157:H7 and Salmonella in Milk and Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Applications Upon Storage

By the application of HHP; more than 8 log cycle reduction was achieved for E. coli O157:H7 933 and Salmonella FDA in milk and cream of chicken soup in 5 min. Storage of HHP treated milk samples showed absence of both bacteria for 24 h at 4 °C and for 48 h at 37 °C. The population of the strains in cream of chicken soup exceeded their initial value after 5 days of storage at 25 °C. BP 1 was combined with HHP and used for inhibition of surviving bacterial species in cream of chicken soup. There was at least 7 log cycle reduction in E. coli O157:H7 933 and Salmonella FDA after 5 and 7 days of storage at 25 °C respectively, when compared to HHP alone. Combination of HHP with BP 1 extended the shelf life of cream of chicken soup for both bacterial species an additional 2 days at 25 °C when compared with HHP treatment alone.