Patrick Fustier

Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating

Abstract Destruction kinetics of two selected spoilage microorganisms, Saccharomyces cerevisiae and Lactobacillus plantarum in apple juice were evaluated under continuous flow microwave heating conditions and compared with conventional batch heating in a water bath. Inoculated apple juice was heated in a microwave oven (700 W, 2450 MHz) under continuous-flow conditions to selected exit temperatures (52.5–65°C). Aliquots of inoculated juice were also subjected to batch thermal treatments (50–80°C) in a well-stirred water bath. Time-temperature profiles obtained both during heating and cooling of test samples were used to correct both come-up and come-down times. The time-corrected D-values under microwave heating were 4.8, 2.1 and 1.1 s at 52.5, 55 and 57.5°C, respectively, for S. cerevisiae and 14, 3.8 and 0.79 s at 57.5, 60 and 62.5°C, respectively, for L. plantarum with corresponding z-values of 7 and 4.5°C. D-values under batch thermal heating were 58, 25, 10 and 1.9 s at 50, 55, 60 and 70°C, respectively, for S. cerevisiae and 52, 22, 8.4 and 1.2 s at 55, 60, 70 and 80°C, respectively, for L. plantarum with corresponding z-values of 13.4 and 15.9°C. Microbial destruction thus occurred much faster under microwave heating than under thermal heating suggesting some contributory enhanced effects to be associated with microwave heating.

Steady and Dynamic Shear Rheological Properties, and Stability of Non-Flocculated and Flocculated Beverage Cloud Emulsions

Rheological properties of single-phase, and emulsions containing modified starch and gum arabic as surface active hydrocolloids, as well as xanthan and tragacanth gums as stabilizers were evaluated under steady and dynamic shear testing conditions using a control stress rheometer. Emulsions were formed by 9% and 14% gum concentrations with oil concentration maintained at 9% thus giving a 1:1 and 1.5:1 surface active agent to oil ratio, respectively. The rates of droplet coalescence and creaming, for a total of 8 emulsions, as a function storage time before and after dilution in a simulated fruit beverage were then investigated. Steady shear (flow curve) were well described by the Carreau model at shear stress ranging from 0.01 to 100 Pa. All prepared water phases indicated a zero-shear viscosity plateau followed by shear thinning behavior with flow behavior index (n) ranging from 0.51 to 0.79 for 14% starch-0.3% xanthan and 14% gum arabic-0.8% tragacanth stabilized emulsions, respectively. The water phase flow property data were well fitted by the Einstein equation and its expansions. The dynamic rheological properties of water phase and emulsions were also evaluated for G′(ω) and G″(ω) from 1 to 50 rad/s. Similar curves were obtained with varying degrees of deviations (G′ from G″) for different emulsions. Starch-xanthan emulsion and associated water phase at 1.5/1 agent to oil ratio demonstrated viscoelastic behavior (G′ ≥ G″) with lower droplet coalescence and creaming rates. On the other hand, gum arabic-xanthan emulsion at 1:1 agent to oil ratio showed the highest rate of droplet coalescence and a greater degree of creaming. It was speculated that the lower stability of gum arabic-xanthan emulsion could be related to the denaturation of proteinaceous part in the gum and loss of emulsification capacity due to lower pH and pasteurization.

Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing

Coenzyme Q10 (CoQ10) was encapsulated successfully in a nutraceutical formulation composed of calcium caseinate, flaxseed oil and lecithin. The effect of CoQ10 on the physico-chemical stability of emulsions was compared to emulsions without CoQ10. According to ATR-FTIR analysis, emulsions were found to be more stable in the presence of CoQ10. The emulsion with CoQ10 was used as a functional cream in the cheese making process. The retention rate of CoQ10, composition and cheese yield were also determined. Quantification of CoQ10 by HPLC showed that the retention of this lipophilic agent into cheese matrix was 93% and equivalent to the total lipid retention. Protein retention and cheese yield were not affected by the addition of the functional cream. For the first time, CoQ10 has been encapsulated in a cheese matrix, hence demonstrating that CoQ10 could be used in the development of functional cheeses.

Correction to Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.

The impact of whey protein isolate (WPI) and fish gelatin (FG) deposited sequentially at concentrations of 0.1, 0.5, and 0.75% on the surface of primary oil-in-water emulsions containing 5% flaxseed oil stabilized with either 0.5% fish gelatin or whey protein, respectively, was investigated. The results revealed that the adsorption of WPI/FG or FG/WPI complexes to the emulsion interface led to the formation of oil-in-water (o/w) emulsions with different stabilities and different protection degrees of the flaxseed oil. Deposition of FG on the WPI primary emulsion increased the particle size (from 0.53 to 1.58 μm) and viscosity and decreased electronegativity (from -23.91 to -11.15 mV) of the complexes. Different trends were noted with the deposition of WPI on the FG primary emulsion, resulting in decreasing particle size and increasing electronegativity and viscosity to a lower extent. Due to the superior tension-active property of WPI, the amount of protein load in the WPI primary emulsion as well as in WPI/FG complex was significantly higher than the FG counterparts. A multilayer emulsion made with 0.5% WPI/0.75% FG exhibited the lowest oxidation among all of the multilayered emulsions tested (0.32 ppm of hexanal) after 21 days, likely due to the charge effect of FG that may prevent pro-oxidant metals to interact with the flaxseed oil.

Effect of intramammary infusion of chitosan hydrogels at drying-off on bovine mammary gland involution

The transition from lactation to the dry period in dairy cows is a period of high risk for acquiring new intramammary infections. This risk is reduced when the involution of the mammary gland is completed. Accordingly, approaches that speed up the involution process after drying-off could reduce the incidence of mastitis. The current study aimed to develop a biological response modifier that could be injected into cow teats to promote immune cell migration and speed up involution. Chitosan, a natural polysaccharide derived from chitin, is able to trigger host innate immunity. We developed 2 formulations made from either high- or low-viscosity chitosan. Both are liquid at room temperature but form a hydrogel at body temperature. In the first experiment, each udder quarter of 7 Holstein cows in late lactation was randomly assigned at drying-off to receive one of the following intramammary infusions: 2.5 or 5 mL of 5% (wt/vol) low-viscosity chitosan hydrogel, 5 mL of 5% high-viscosity chitosan hydrogel, or 5 mL of water. Milk (mammary secretion) samples were collected from each quarter on d -4, -1 (drying-off), 1, 3, 5, 7, and 10. Milk somatic cell counts and the concentrations of involution markers such as BSA, lactate dehydrogenase, and lactoferrin were measured in each sample. In comparison with the control, the chitosan hydrogel infusions significantly hastened the increases in somatic cell counts, BSA and lactoferrin concentrations, and lactate dehydrogenase activity in mammary secretions. No major differences between sources or volumes of chitosan were observed for the measured parameters. The compatibility of this approach with an internal teat sealant was verified in the second experiment. Each udder quarter of 8 Holstein cows was randomly assigned at drying-off to receive one of the following intramammary infusions: 5 mL of 2% low-viscosity chitosan hydrogel, 4 g of an internal teat sealant, a combination of sealant and chitosan, or 5 mL of water. Milk (mammary secretion) samples were collected from each quarter on d -4, -1 (drying-off), 5, and 10 to measure involution markers. These results suggest that chitosan hydrogel infusion hastened mammary gland involution and activate immune response, which may reduce the risk of acquiring new intramammary infections during the drying-off period. Those results were not affected by the presence of the teat sealant, showing that both approaches are fully compatible and could be used in combination.