PMID- 33648284
OWN - NLM
STAT- MEDLINE
DCOM- 20210527
LR  - 20210527
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 140
DP  - 2021 Feb
TI  - Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure 
      and viability by flow cytometry.
PG  - 110061
LID - S0963-9969(20)31086-3 [pii]
LID - 10.1016/j.foodres.2020.110061 [doi]
AB  - This study aimed to evaluate the effects of ohmic heating (OH) on probiotic 
      inactivation, cell viability and morphology of the probiotic strains 
      Lactobacillus acidophilus LA 05 (LA), Lacticaseibacillus casei 01 (LC), and 
      Bifidobacterium animalis Bb 12 (BA) to develop paraprobiotics. OH at different 
      electric field magnitudes (4, 8, and 12 V/cm at 60 Hz) and conventional heat 
      treatment (CONV) were performed to determine the most adequate condition for the 
      obtainment of paraprobiotics. Analysis of culturability, flow cytometry (FC), and 
      Scanning electron microscope (SEM) was carried out. The complete inactivation by 
      CONV was achieved only in the following conditions: LA - 95  degrees C/5 min, LC and BA - 
      95  degrees C/7 min. The same temperature profile was used in OH treatments to study the 
      OH electrical effects. The OH treatment (8 V/cm) caused lower damage to the cell 
      membrane integrity compared to the CONV treatment (p < 0.05). The OH showed to be 
      adequate technology for the efficient production of paraprobiotics.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Barros, Cassia P
AU  - Barros CP
AD  - Department of Food Technology, Faculty of Veterinary, Fluminense Federal 
      University, Niteroi, RJ, Brazil.
FAU - Pires, Roberto P S
AU  - Pires RPS
AD  - Department of Food, Federal Institute of Science and Technology of Rio de 
      Janeiro, Rio de Janeiro, RJ, Brazil.
FAU - Guimaraes, Jonas T
AU  - Guimaraes JT
AD  - Department of Food Technology, Faculty of Veterinary, Fluminense Federal 
      University, Niteroi, RJ, Brazil. Electronic address: jonasguimaraes@id.uff.br.
FAU - Abud, Yuri K D
AU  - Abud YKD
AD  - National Institute of Metrology, Quality and Technology, Duque de Caxias, RJ, 
      Brazil.
FAU - Almada, Caroline N
AU  - Almada CN
AD  - Department of Food Science, Faculty of Food Engineering, University of Campinas, 
      Campinas, SP, Brazil.
FAU - Pimentel, Tatiana C
AU  - Pimentel TC
AD  - Federal Institute of Parana, Paranavai, PR, Brazil.
FAU - Sant'Anna, Celso
AU  - Sant'Anna C
AD  - National Institute of Metrology, Quality and Technology, Duque de Caxias, RJ, 
      Brazil.
FAU - De-Melo, Luiz Dione B
AU  - De-Melo LDB
AD  - Department of Food, Federal Institute of Science and Technology of Rio de 
      Janeiro, Rio de Janeiro, RJ, Brazil.
FAU - Duarte, Maria Carmela K H
AU  - Duarte MCKH
AD  - Department of Food Technology, Faculty of Veterinary, Fluminense Federal 
      University, Niteroi, RJ, Brazil.
FAU - Silva, Marcia C
AU  - Silva MC
AD  - Department of Food, Federal Institute of Science and Technology of Rio de 
      Janeiro, Rio de Janeiro, RJ, Brazil.
FAU - Sant'Ana, Anderson S
AU  - Sant'Ana AS
AD  - Department of Food Science, Faculty of Food Engineering, University of Campinas, 
      Campinas, SP, Brazil.
FAU - Freitas, Monica Q
AU  - Freitas MQ
AD  - Department of Food Technology, Faculty of Veterinary, Fluminense Federal 
      University, Niteroi, RJ, Brazil.
FAU - Cruz, Adriano G
AU  - Cruz AG
AD  - Department of Food, Federal Institute of Science and Technology of Rio de 
      Janeiro, Rio de Janeiro, RJ, Brazil.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20201224
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
SB  - IM
MH  - *Bifidobacterium animalis
MH  - Flow Cytometry
MH  - Heating
MH  - Lactobacillus acidophilus
MH  - *Probiotics/analysis
OTO - NOTNLM
OT  - Cell membrane damage
OT  - Cell morphology
OT  - Emerging technology
OT  - Ghost probiotics
OT  - Inactivated probiotics
EDAT- 2021/03/03 06:00
MHDA- 2021/05/28 06:00
CRDT- 2021/03/02 01:02
PHST- 2020/10/26 00:00 [received]
PHST- 2020/12/09 00:00 [revised]
PHST- 2020/12/17 00:00 [accepted]
PHST- 2021/03/02 01:02 [entrez]
PHST- 2021/03/03 06:00 [pubmed]
PHST- 2021/05/28 06:00 [medline]
AID - S0963-9969(20)31086-3 [pii]
AID - 10.1016/j.foodres.2020.110061 [doi]
PST - ppublish
SO  - Food Res Int. 2021 Feb;140:110061. doi: 10.1016/j.foodres.2020.110061. Epub 2020 
      Dec 24.