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Application of high pressure with homogenization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: a review

2018Journal article Restricted access
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dc.contributor.authorLopes, Rita P.
dc.contributor.authorMota, Maria J.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2018-10-26T16:01:51Z
dc.date.available2018-10-26T16:01:51Z
dc.date.issued2018
dc.description.abstractFormation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLopes, R.P., Mota, M.J., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2018). Application of high pressure with homogenization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: a review. Comprehensive Reviews in Food Science and Food Safety, 17(3), 532-555pt_PT
dc.identifier.doi10.1111/1541-4337.12311pt_PT
dc.identifier.eid85043502308
dc.identifier.issn1541-4337
dc.identifier.pmid33350128
dc.identifier.urihttp://hdl.handle.net/10400.14/25842
dc.identifier.wos000431628600002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
dc.relationIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
dc.subjectCold plasmapt_PT
dc.subjectHPCDpt_PT
dc.subjectHPHpt_PT
dc.subjectPATSpt_PT
dc.subjectSterilizationpt_PT
dc.titleApplication of high pressure with homogenization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
oaire.awardTitleIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F97061%2F2013/PT
oaire.citation.endPage555
oaire.citation.issue3
oaire.citation.startPage532
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.citation.volume17
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameLopes
person.familyNameMota
person.familyNameGomes
person.familyNameDelgadillo
person.familyNameSaraiva
person.givenNameRita
person.givenNameMaria
person.givenNameAna Maria
person.givenNameIvonne
person.givenNameJorge
person.identifier162628
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person.identifier.orcid0000-0002-8000-0283
person.identifier.orcid0000-0002-8593-9855
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0001-8589-8806
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridW-3082-2017
person.identifier.ridB-9944-2013
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id55794366600
person.identifier.scopus-author-id55794159400
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id55333765400
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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