Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing
Tóm tắt
Pressure-assisted thermal processing (PATP) at T < 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T > 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases temperature almost instantaneously, and the simultaneous application of high pressure (~600–700 MPa) and temperature (~100–120°C) accelerates spore inactivation. PATP effects on chemical changes are analyzed using a reaction kinetics approach including activation volume (V
a) and activation energy (E
a) values. Reaction rates increase or decrease with pressure for negative or positive V
a values, respectively, while rate temperature and pressure sensitivity depends on the magnitude of E
a and V
a values, respectively. The complex effects of food matrix, pH, dissolved oxygen, and presence of antioxidants show that optimization of vitamin, pigment and flavor retention while ensuring PATP microbial and enzyme inactivation will require substantially more chemical reaction kinetics research.
Tài liệu tham khảo
Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR (2009) Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiol 26:272–277
Anonymous (2009) The PATS process paves the way for advanced processing of next-generation shelf-stable foods, says national research consortium. Last visited March 5, http://nafwa.org/blog/
Belitz HD, Grosch W, Schieberle P, Burghagen MM (2004) Food Chemistry, 3rd revised edn. Springer Verlag, Heidelberg (Germany) (trans: Burghagen MM)
Bognar A (1995) Vitaminverluste bei der Lagerung und Zubereitung vonebensmitteln. Ernährung/Nutrition 19:411–416, 478–483, 551–554
Butz P, Tauscher B (2000) Recent studies on pressure-induced chemical changes in food constituents. High Pressure Res 19:11–18
Butz P, Serfert Y, Fernandez Garcia A, Dieterich S, Lindauer R, Bognar A, Tauscher B (2004) Influence of high-pressure treatment at 25°C and 80°C on folates in orange juice and model media. J Food Sci 79(3):SNQ117–SNQ121
Butz P, Bognar A, Dieterich S, Tauscher B (2007) Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems. J Agric Food Chem 55(4):1289–1294
Calvo MM, de la Hoz L (1992) Flavour of heated milks. A review. Int Dairy J 2:69–81
Christensen KR, Reineccius GA (1992) Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling. J Dairy Sci 75:2098–2104
Contarini G, Povolo M, Leardi R, Toppino PM (1997) Influence of heat treatment on the volatile compounds of milk. J Agric Food Chem 45:3171–3177
Corrales M, Butz P, Tauscher B (2008) Anthocyanin condensation reactions under high hydrostatic pressure. Food Chem 110:627–635
Datta N, Deeth HC (1999) High pressure processing of milk and dairy products. Aust J Dairy Technol 54:41–48
de Ancos B, Sgroppo S, Plaza L, Cano MP (2002) Possible nutritional and health-related value by high- pressure treatment. J Sci Food Agric 82(8):790–796
de Bree A, van Dusseldorp M, Brouwer IA, van het Hof KH, Steegers-Theunissen RPM (1997) Folate intake in Europe: recommended, actual and desired intake. Eur J Clin Nutr 51(10):643–660
de Cordt S, Ludikhuyze L, Weemaes C, Hendrickx ME, Tobback P (1995) Process assessment in high pressure/thermal processing of foods: the role of kinetics. In: Oliveira JC (ed) Processing foods: quality optimization and process assessment, p 18–30
El’yanov BS, Hamann SD (1975) Some quantitative relationships for ionization reactions at high pressures. Aust J Chem 28:945–954
Fan X (2005) Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. J Agric Food Chem 53:7826–7831
Hayashi R, Kawamura Y, Nakasa T, Okinaka O (1989) Application of high pressure to food processing: pressurization of egg white and yolk, and properties of gels formed. Agric Biol Chem 53(11):2935–2939
Hepburn P, Howlett J, Boeing H, Cockburn A, Constable AD, de Jong N, Moseley B, Oberdörfer R, Robertson C, Walk JM, Samuels F (2008) The application of post-market monitoring to novel foods. Food Chem Toxicol 46(1):9–33
Hite BH (1899) The effect of pressure in the preservation of milk. Bull West Virginia Univ Agric Exp Stn 58:15–35
Howard LR, Smith RT, Wagner AB, Villalon B, Burns EE (1994) Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed Jalapeños. J Food Sci 59:362–365
Indrawati I, Arroqui C, Messagie I, Nguyen MT, van Loey A, Hendrickx ME (2004) Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products. J Agric Food Chem 52(3):485–492
Indrawati I, van Loey A, Hendrickx ME (2005) Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study. J Agric Food Chem 53(8):3081–3087
Kim YS, Park SJ, Cho YH, Park J (2001) Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice. J Food Sci 66(9):1355–1360
Krebbers B, Matser A, Koets M, Bartels P, Van Den Berg R (2002) High pressure-temperature processing as an alternative for preserving basil. High Pressure Res 22:711–714
Kübel J, Ludwig H, Tauscher B (1997) Diels-Alder reactions of food relevant compounds underhigh pressure: 2,3-dimethoxy-5-methyl-p-benzoquinone and myrcene. In: Heremans K (ed) High pressure research in the biosciences and biotechnology. University Press, Leuven
Kurata T, Fujimaki M, Sakumari Y (1973) Red pigment produced by the reaction of dehydro l ascorbic acid with α-amino acids. Agric Biol Chem 37:1471–1477
Laing BM, Schlueter DL, Labuza TP (1978) Degradation kinetics of ascorbic acid at high temperature and water activity. J Food Sci 43(5):1440–1443
Lee KS, Bumbaca D, Kosman J, Setlow P, Jedrzejas MJ (2008) Structure of a protein-DNA complex essential for DNA protection in spores of Bacillus species. Proc Natl Acad Sci USA 105(8):2806–2811
Leskova E, Kubikova J, Kovacikova E, Kosicka M, Porubska J, Holcikova K (2006) Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. J Food Comp Anal 19(4):252–276
Locas C, Yaylayan VA (2004) Origin and mechanistic pathways of formation of the parent furan—a food toxicant. J Agric Food Chem 52:6830–6836
Ludikhuyze L, van den Broeck I, Indrawati, Hendrickx ME (2002) High pressure processing of fruits and vegetables. In: Jongen W (ed) Fruits and vegetable processing: improving quality. CRC Press Inc, New York, NY
Ludwig H, Marx H, Tauscher B (1995) Behaviour of organic compounds in food under high pressure: Diels-Alder reactions of food components. In: Oliveira JC (ed) Processing foods: quality optimization and process assessment, p 31–37
Margosch D, Ehrmann MA, Gaenzle MG, Vogel RF (2004) Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J Food Prot 67(11):2530–2537
Margosch D, Ehrmann MA, Buckow R, Heinz V, Vogel RF, Ganzle G (2006) High pressure mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Appl Environ Microbiol 72(5):3476–3481
Matser AM, Krebbers B, Hoogerwerf SW, Moezelaar R, van den Berg R (2003) High pressure pasteurisation and sterilisation of tomato puree. In: Winter R (ed) Springer Science+Business Media, Berlin, Germany, p 437–440
McNaught AD, Wilkinson A (1997) Compendium of chemical terminology: IUPAC recommendations, 2nd edn. Blackwell Science, Ames, IA
Meyer RS, Cooper KL, Knorr D, Lelieveld HLM (2000) High pressure sterilization of foods. Food Technol 54(11):67, 68, 70, 72
Mozhaev VV, Heremans K, Frank J, Masson P, Balny C (1994) Exploiting the effects of high hydrostatic pressure in biotechnological applications. Trends Biotechnol 12:493–501
Mussa DM, Ramaswamy HS (1997) Ultra high pressure pasteurization of milk: kinetics of microbial destruction and changes in physico-chemical characteristics. Lebensm Wiss Technol 30:551–557
Nguyen MT, Indrawati I, Hendrickx ME (2003) Model studies on the stability of folic acid and 5-methyltetrahydrofolic acids degradation during thermal treatment in combination with high hydrostatic pressure. J Agric Food Chem 51:3352–3357
Nguyen MT, Oey I, Hendrickx ME, van Loey A (2006) Kinetics of (6R,S) 5-formyltetrahydrofolic acid isobaric–isothermal degradation in a model system. Eur Food Res Technol 223:325–331
Nulty H, Scott J (2008) Intake and status of folate and related B-vitamins: considerations and challenges in achieving optimal status. Br J Nutr 99(3):S48–S54
Oey I, Verlinde P, Hendrickx ME, van Loey A (2006) Temperature and pressure stability of l -ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: a kinetic study. Eur Food Res Technol 223:71–77
Oey I, van der Plancken L, van Loey A, Hendrickx ME (2008) Does high pressure processing influence nutritional aspects of plant based food systems. Trends Food Sci Technol 19:300–308
Oey I, Lile M, van Loey A, Hendrickx ME (2008) Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products: a review. Trends Food Sci Technol 19(6):320–328
Paiva SAR, Russell RM (1999) ß-Carotene and other carotenoids as antioxidants. J Am Coll Nutr 18(5):426–433
Paredes-Sabja D, Torres JA (2009) Modeling of the germination of spores from Clostridium perfringens food poisoning isolates. J Food Process Eng (in press)
Paredes-Sabja D, Gonzalez M, Sarker MR, Torres JA (2007) Combined effects of hydrostatic pressure, temperature, and pH on the inactivation of spores of Clostridium perfringens type A and Clostridium sporogenes in buffer solutions. J Food Sci 72(6):M202–M206
Paredes-Sabja D, Raju D, Torres JA, Sarker MR (2008) Role of small, acid-soluble spore proteins in the resistance of Clostridium perfringens spores to chemicals. Int J Food Microbiol 122:333–335
Paredes-Sabja D, Sarker N, Setlow B, Setlow P, Sarker MR (2008) Roles of DacB and Spm proteins in Clostridium perfringens spore resistance to moist heat, chemicals and UV radiation. Appl Environ Microbiol 74(12):3730–3738
Paredes-Sabja D, Setlow B, Setlow P, Sarker MR (2008) Characterization of Clostridium perfringens spores that lack SpoVA proteins and dipicolinic acid. J Bacteriol 190(13):4648–4659
Paredes-Sabja D, Torres JA, Setlow P, Sarker MR (2008) Clostridium perfringens spore germination: characterization of germinants and their receptors. J Bacteriol 190(4):1190–1201
Peña HR (2005) Efecto combinado de alta presion, temperatura y tiempo sobre la actividad enzimática, viscosidad y color de la leche durante el almacenamiento. Universidad Autónoma de Tamaulipas, Reynosa México, 70 p
Pérez Lamela C, Torres JA (2008) Pressure processing of foods: Part 1. An alternative for high flavour quality foods retaining health enhancing factors. Agro Food Industry Hi-Tech 19(3):60–62
Pérez Lamela C, Torres JA (2008) Pressure processing of foods: microbial inactivation & chemical changes in pressure-assisted thermal processing (PATP) Part II. Agro Food Industry Hi-Tech 19(4):34–36
Pischetsrieder M (1996) Reaction of l-ascorbic acid with l-arginine derivatives. J Agric Food Chem 44:2081–2085
Pischetsrieder M, Larisch B, Muller U, Severin T (1995) Reaction of ascorbic acid with aliphatic amines. J Agric Food Chem 43:3004–3008
Rajan S, Ahn J, Balasubramanian VM, Yousef AE (2006) Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J Food Prot 69:853–860
Ramaswamy H (2000) High pressure processing of milk and pork: process development and verification. IFT Annual Meeting. Dallas, TX
Rasanayagam V, Balasubramaniam VM, Ting EY, Sizer CE, Bush C, Anderson C (2003) Compression heating of selected fatty food substances during high pressure processing. J Food Sci 68(1):254–259
Reddy NR, Solomon HM, Fingerhut GA, Rhodehamel EJ, Balasubramaniam VM, Palaniappan S (1999) Inactivation of Clostridium botulinum type E spores by high pressure processing. J Food Saf 4:227–288
Reddy NR, Solomon HM, Tetzloff RC, Rhodehamel EJ (2003) Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperatures. J Food Prot 66:1402–1407
Rojas M, Gerschenson LM (1997) Influence of system composition on ascorbic acid destruction at processing temperatures. J Sci Food Agric 74:369–378
Ruddick JE, Vanderstoep J, Richards JF (1980) Kinetics of thermal degradation of methyltetrahydrofolic acid. J Food Sci 45(4):1019–1022
Sanchez Moreno C, Plaza L, Elez Martinez P, de Ancos B, Martin Belloso O, Cano MP (2005) Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agric Food Chem 53(11):4403–4409
Sarker MR, Shivers RP, Sparks SG, Juneja VK, McClane BA (2000) Comparative experiments to examine the effects of heating on vegetative cells and spores of Clostridium perfringens isolates carrying plasmid genes versus chromosomal enterotoxin genes. Appl Environ Microbiol 66:3234–3240
Scanlan RA, Lindsay R, Libbey LM, Day EA (1968) Heat-induced volatile compounds in milk. J Dairy Sci 51:1001–1007
Setlow P (2007) I will survive: DNA protection in bacterial spores. Trends Microbiol 15(4):172–180
Setlow P, Johnson EA (2007) Spores and their significance. In: Doyle MP, Beuchat JR (eds) Food microbiology: fundamentals and frontiers, 3rd edn. American Society for Microbiology, Washington, DC
Shellhammer TH, Aleman GD, McDaniel MR, Torres JA (2003) A comparison of the sensory and chemical properties of orange and apple juices treated with and without high pressure. IFT Annual Meeting. Chicago, IL
Shibamoto T, Mihara S, Nishimura O, Kamiya Y, Aitoku A, Hayashi J (1980) Flavor volatiles formed by heated milk. In: Charalambous G (ed) The analysis and control of less desirable flavors in foods and beverages. Academic Press Inc, New York, NY
Slight S, Feather M, Ortwerth B (1990) Glycation of lens proteins by the oxidation products of ascorbic acid. Biochemistry et Biophysics Acta 1038:367–374
Steely JS (1994) Chemiluminiscence detection of sulfur compounds in cooked milk. In: Mussinan CJ, Keelan ME (eds) Sulfur compounds in foods. American Chemical Society, Chicago, Illinois
Stewart C (2008) Spore inactivation by high pressure processing and pressure assisted thermal sterilization. Nonthermal Processing Workshop, Portland, OR
Taoukis PS, Panagiotidis P, Stoforos NG, Butz P, Fister H, Tauscher B (1998) Special Publication—Royal Society of Chemistry 222:310–316
Tauscher B (1995) Pasteurization of food by hydrostatic high pressure: chemical aspects. Z Lebensm Unters Forsch A 200(1):3–13
Torres JA, Rios RA (2006) Alta presión hidrostática: Una tecnología que irrumpirá en Chile. Agro Economico Febrero:40–43
Torres JA, Velazquez G (2005) Commercial opportunities and research challenges in the high pressure processing of foods. J Food Eng 67(1–2):95–112
Torres JA, Velazquez G (2008) Hydrostatic pressure processing of foods. In: Jun S, Irudayaraj J (eds) Food processing operations modeling: design and analysis, 2nd edn. CRC Press Inc, Boca Ratón, FL
Torres JA, Sanz PD, Otero L, Pérez Lamela C, Saldaña MDA (2009a) Temperature distribution and chemical reactions in foods treated by pressure-assisted thermal processing. In: Ortega-Rivas E (ed) Processing effects on safety and quality of foods. CRC Taylor & Francis Inc, Boca Raton, FL
Torres JA, Sanz PD, Otero L, Pérez Lamela C, Saldaña MDA (2009b) Engineering principles to improve food quality and safety by high pressure processing. In: Ortega-Rivas E (ed) Processing effects on safety and quality of foods. CRC Taylor & Francis Inc, Boca Raton, FL
Tovar-Hernandez G, Peña HR, Velazquez G, Ramirez JA, Torres JA (2005) Effect of combined thermal and high pressure processing on the microbial stability of milk during refrigerated storage. IFT Annual Meeting. New Orleans, LA
Tucker KL, Selhub J, Wilson PW, Rosenberg IH (1996) Dietary in-take pattern relates to plasma folate and homocysteine concentrations in the Framingham heart study. J Nutr 126(12):3025–3031
van den Broeck I, Ludikhuyze L, Weemaes C, van Loey A, Hendrickx ME (1998) Kinetics for isobaric-isothermal degradation of l ascorbic acid. J Agric Food Chem 46(5):2001–2006
van Loey A, Ooms V, Weemaes C, van den Broeck I, Ludikhuyze L, Indrawati I, Denys S, Hendrickx ME (1998) Thermal and pressure-temperature degradation of green colour in Broccoli (Brassica oleracea L. italica) juice. J Agric Food Chem 46:5289–5294
Vazquez Landaverde P (2006) High hydrostatic pressure and temperature effects on volatile milk off-flavors. PhD Dissertation, Oregon State University, Corvallis
Vazquez Landaverde PA, Velazquez G, Torres JA, Qian MC (2005) Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. J Dairy Sci 88(11):3764–3772
Vazquez Landaverde PA, Torres JA, Qian MC (2006) Effect of high-pressure moderate-temperature processing on the volatile profile of milk. J Agric Food Chem 54(24):9184–9192
Vazquez Landaverde PA, Torres JA, Qian MC (2006) Quantification of trace-volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J Dairy Sci 89(8):2919–2927
Vazquez Landaverde PA, Qian MC, Torres JA (2007) Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments. J Food Sci 72(7):E389–E398
Verlinde P, Oey I, Hendrickx ME, van Loey A (2008) High pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue. Food Chem 111(1):220–229
Weemaes C, Ooms V, Indrawati I, Ludikhuyze L, van den Broeck I, van Loey A, Hendrickx ME (1999) Pressure-temperature degradation of green colour in broccoli juice. J Food Sci 64(3):504–508
Yuan JP, Chen F (1998) Degradation of ascorbic acid in aqueous solution. J Agric Food Chem 46:1286–1291