innovative food science and emerging technologies...2015/06/03 · techniques for innovative...

Food Biotechnology and Food Process Engineering

Innovative Food Science and Emerging Technologies

Dietrich Knorr TU-Berlin, Germany


Hormann, I. 1995

1.5 t/a

…. every 18-21 days or so, we each consume our body weight in food and drink.


FOOD and WATER SECURITY

INCREASE

PRODUCTION

REDUCE

WASTE

REDUCE

INTAKE

GMO´s

ALTERNATIVE SOURCE

(SCP, MCP)

INCREASE RESOURCE

EFFICIENCY

FOOD BIOMASS

FROM WASTE

INCREASE

RESPECT FOR FOOD

REDUCE POST HARVEST

And COOKING LOSSES

SATIETY MANAGEMENT

REDUCE ENERGY

DENSITY


PROPERTY

Thermal Non-thermal Chemical Biotech

Scale Surface Texture

Nutritional Safety Sensory

PSP

RELATIONSHIPS


TAILOR MADE FOODS


FUTURE FOODS MODE OF ACTION

Graveyard mining SCP, LPC

Underutilized resources Chitin, Insects, biomass, blood

New toolboxes High pressure, pulsed electric fields, subcritical water, Transglutaminase


Impact of HPP and Plasma on the decontamination of edible insects (Mealworm)

• Insects are eaten by 2 billion people worldwide


“Gut ENGINEERING“

CLIMATE CHANGE IMPACT ON

FOOD SECURITY

MESSAGES FOR DECISION MAKERS

(1) Climate change (CC) impact will be worst in countries already

suffering of hunger and worsen over time

(2) Food inequalities will increase

(3) Communities already vulnerable to effectts of extreme weathers

will become more vulnerable

(4) Extreme weather events will be more frequent and increase food

insecurity

after Wheeler & van Braun, 2013


Plasma:


Plasma: Possible inactivation mechanisms

Schlüter & Fröhling (2012) Cold plasma for bio-efficient food processing.

Encyclopedia of Food Microbiology (submitted) Courtesy of ATB


Plasma

Needle-electrode

Ceramic nozzle

Argon-

Gas

RF-Generator

Matching Unit

Sample holder (glass, gel, PE-strips)

Areas of application: • Fresh Cut products (Salat, fruits) • Surface decontamination (Meat, Herbs and Spices,

Eggs, working surfaces etc.) • Surface treatment to improve the slip properties of

bulk materials


0 1 2 3 4 5-10

-9

-8

-7

-6

-5

-4

-3

-2

-1

0

10 W

20 W

40 W

* below the detection limit of 102 cfu/mL

***

log

N/N

0

Listeria innocua

bacterial count at 0 s: ~ 108 cfu/mL

0 1 2 3 4 5-10

-9

-8

-7

-6

-5

-4

-3

-2

-1

0

*

t [min]

Escherichia coli

bacterial count at 0 s: ~ 108 cfU/mL

0 1 2 3 4 5-10

-9

-8

-7

-6

-5

-4

-3

-2

-1

0

* *log

N/N

0

t [min]

Pectobacterium carotovorum

bacterial count at 0 s: ~ 107 cfu/mL

Plasma Inactivation of vegetative microorganisms in model-systems (gel-plates)

Courtesy of ATB


Impact of HPP and Plasma on the decontamination of edible insects (Mealworm)

Source: Rumpold, B.A., Fröhling, A., Reineke, K., Knorr, D., Boguslawski, S., Ehlbeck, J. & Schlüter, O., Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor), Innovative Food Science and Emerging Technologies (2014)

Overall microbial activity (inside+outside)

Plasma Direct indirect

HPP 400 MPa 500 MPa 600MPa

thermal 45°C; 90°C in water 90°C in oven

• Indirect Plasma effective for surface decontamination • For the overall microbial inactivation (+gut microbiota) volumetric treatment is needed • Combination of indirect plasma and thermal treatment (90°C) seems to be promissing


Pulsed electric fields (PEF)

• Biotechnological processes (0.5 - 1.5 kV/cm)

• Reduction of cutting force (0.5 - 1.5 kV/cm)

• Enhancement of mass transport (0.7 - 3 kV/cm) • Inactivation of microorganisms (15-40 kV/cm + 40°C)

E

E > Ecrit

Electric

Field E

Cell Membrane

native Potential

C C

www.purepulse.eu


0

100

200

300

En

erg

y [

kJ

/kg

]

Freezing-thawing

Heating

Enzymatic

Mechanical

HELP

Treatment time: min-h min h sec sec

Cell disintegration in potato tissue Mechanical disintegration (starch) HELP 90 2 % 100 %

Energy expenditure for cell membrane disintegration

Potato tissue

PEF


Fluidized bed drying of PEF pretreated vegetables

0

20

40

60

80

Mo

istu

re c

on

ten

t [%

]

0 40 80 120 160Drying time [min]

0

20

40

60

80

100

Mo

istu

re c

on

ten

t [%

]

0 1 2 3 4 5 6Drying time [h]

20

40

60

80

Mo

istu

re c

on

ten

t [%

]

0 10 20 30Drying time [h]

0

10

20

30

40

50

Mo

istu

re c

on

ten

t [%

]

0 1 2 3 4 5Drying time [h]

t untreated

HELP

untreated

untreated

untreated

HELP

HELP

HELP

Coconut T= 60°C

Grape T=

60°C Potato T=

50°C

Paprika T= 60°C

PROCESS DEVELOPMENT


RESEARCH NEEDS PROCESS COMPREHENSION

Technische Universität Berlin Institut für Lebensmittelbiotechnologie und -prozesstechnik

(mg XSS produced.mg-1COD removal) Control run 0.356 0.277 0.072 PEF run 0.197 0.129 0.068 (E ~ 100kJ.kg-1)

RSP (%) 45 53 6

TSS

obsY VSS obs Y MSS

obs Y

Control run

PEF experiment

0

50

100

150

200

250

300

350

400

450

0 200 400 600 800 1000 1200 1400 1600

Cumulative COD removal (g)

Cu

mu

lati

ve V

SS p

rod

uct

ion

(g)

Continuous PEF Treatment

for the Reduction of Sludge

PEF experiment

Control run

0

100

200

300

400

500

600

0 200 400 600 800 1000 1200 1400 1600

Cumulative COD removal (g)

Cu

mu

lati

ve T

SS p

rod

uct

ion

(g)

0

25

50

75

100

125

150

Inp

ut

en

erg

y (k

J.kg

-1 s

lud

ge)

11.Oct.02 10.Dec.02


PEF SEPARATION

Control control cooked PEF cooked

500x

1000x

100x

Improvement of water binding indicated by swollen, sponge-like tissue structure Improved micro-diffusion of brine Improved water binding due to interaction between protein/salt/phosphate

PEF Treatment of Meat Products – REM Micrographs

Influence of PEF treatment on wine grapes

• Total polyphenolic content of fresh pressed grape juice obtained from grapes treated with different PEF strengths: 0.5kV/cm, 1 kV/cm and 2.4 kV/cm (0-p: reference value).

• Total polyphenolic content extracted from grape pomace obtained from grapes treated with different PEF strengths: 0.5kV/cm, 1 kV/cm and 2.4 kV/cm (0-p: reference value).

(Results were calculated as mg/L GAE on 1g of dry matter).

0-p 0.5 kV/cm 0-p 1 kV/cm 0-p 2.4 kV/cm0

100

200

300

400

500

600

mg/L

GA

E

0-p 0.5 kV/cm 0-p 1 kV/cm 0-p 2.4 kV/cm

0

500

1000

1500

2000

2500

3000

3500

4000

4500

5000

mg/L

GA

E

13 % 22 %

28 %

24 %

15 %

14 %

Enhanced mass transfer out of the cells

Increased diffusion

Increased release of phenolic compounds in juice

Stress induction of the cells

Reversible pore formation

Additional production of polyphenolics

Stress induction – cell size

Cell size 30µm (skin) - 140µm (flesh)

Reversible permeabilisation of skin cells irreversible permeabilisation of flesh cells


In a study of apple peel published in

the same journal (56:21), Liu

reported on a variety of new phenolic

compounds that he discovered that

also have "potent antioxidant and anti-

proliferative activities" on tumors. And

in yet another study in the same

journal (56:24), he reported on his

discovery of the specific modulation

effects that apple extracts have on cell

cycle machinery. Recently, Liu's group

also reported the finding that apple

phytochemicals inhibit an important

inflammation pathway (NFkB) in

human breast cancer cells.

Breast cancer is the most frequently

diagnosed invasive cancer and the

second leading cause of cancer deaths

in women in the United States, said

Liu.

http://www.news.cornell.edu/stories/Feb09/apples.breastcancer.sl.html

• Treatment chamber design – insertion of grids

• Reduction of temperature peaks • Homogeneity of thermal load • Better retention of heat sensitive

compounds

• Increase of electric field strength up to 32%

• Higher homogeneity • Increase on microbial inactivation up to

1.5 Log

Enzyme inactivation due to pH-shifts

pH: 10.6 pH: 3.5

pH: 7 - 11

pH: 3.5


High Pressure – Function and Mechanism

Hiperbaric 420

• Pressure range 100 - 600 MPa

• Pressure distribution homogenous and with out

delay

• Le Chatelier Prinzip

• Compression heating (3-9 °C per 100 MPa) • Minor influence on ingredients


Juices and beverages

9%

Vegetable products

33%

Meat products27%

Seafood and fish17%

Other products14%

Ham

Fish- and Shellfish

Production 2014: ~350,000 T (ca. 252 systems) HPP products market value to reach about $14 million by 2018

Guacamoledips

Juices / Smoothies

Commercial Use of HP (HP-Pasteurization): Overview


Bac. subtilis

-6

-4

-2

0

-6

-4

-2

0

-6

-4

-2

0

0 500

1000

1500

20000 200

400

600

8000 100

200

300

4000 10 20 30 40

0 10 20 30 40

Reihe A

Reihe B

350 MPa250 MPa 300 MPa

250 MPa 300 MPa 350 MPa 400 MPa 450 MPa

20°C

30°C

40°C Anteil überlebenderKeimelog (N/N(0))

Behandlungszeit [s]Treatment Time [s]

Logarithmic Survivor Count log (N/N0) [cfu/mL]

Run A Run B


40 45 50 55 60 65 700

100

200

300

400

500

P

ressu

re [

MP

a]

Temperature [°C]

3 min

5 min

8 min 10 min

-3 log10

40 45 50 55 60 65 700

100

200

300

400

500

Pre

ssu

re [

MP

a]

Temperature [°C]

3 min

5 min

8 min 10 min

-3 log10

STEC O157:H7 in ACES Buffer pH 7 STEC O104:H4 in ACES Buffer pH 7

40 45 50 55 60 65 700

100

200

300

400

500

Pre

ssu

re [

MP

a]

Temperature [°C]

3min

5min

8min

10min

5min pH7

-3 log10

STEC O104:H4 in carrot juice (pH 5)

0 10 20 30 40 50 60 70

0

100

200

300

400

500

600

10

3060

- 5 log

Pre

ssu

re [

MP

a]

Temperature [°C]

120

20 40 60 80 100 120 140 160

0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

C.s

po

rog

.

C.b

otu

linu

m

B.s

tearo

th.

Alicyclob.

- 5log; 5min

Ice

P

ressu

re [

GP

a]

Temperature [°C]

Prio

ns

PrPSc

0.001

0.010

0.100

1.000

Re

lati

ve

Pri

on

Re

du

cti

on

[-]

1E-05

1E-04

1E-03

1E-02

1E-01

1.

Re

l.

Re

du

cti

on

[-]

0 10 20 30 40 50 60

Treatment Time [min]

0 300 600 900 1200[min]

500 MPa (k=1.383)

0.1 MPa (k=0.00427)

600 MPa

80°C700 MPa(k=41.130)

(k=6.755)

0.1 MPa

500 MPa600 MPa

700 MPa

Prions Spores Viruses

H7N7

Pressure Assisted STERILISATION

dtF z

TtT fRe

10

Centre Temperature in Cylindrical Package (10 cm Diameter)

II

III

I

90 % DPA release

(Reineke et al., 2012 accepted)

0 10 20 30 40 50 60 70 80 900

100

200

300

400

500

600

700

800

900

2 min 3 min 5 min 8 min 10 min 15 min 20 min

Pre

ss

ure

[M

Pa]

Temperature [°C]

Ice

VI

Threshold pressure

600 MPa

Released dipicolinic acid – immediately after decompression (wild-type B. subtilis)

I) Pressure induced triggering of germination receptors

II) Denaturation of DPA channel proteins, or phase shift of the inner spore membrane III ) Highest permeabilization of inner spore membrane


HPTS vs. thermal treatment: Reduction of Food processing contaminants (Furan)

Baby food puree Sardine in olive oil

• Furan in autoclaved samples (115°C, 28 min) 30.1 ± 1.6 µg kg-1

• Reduction between 86 - 97 % to initial content

• Furan in autoclaved samples (115°C, 28 min) 57 ± 3.6 µg kg-1

• Reduction between 71-97 % to initial content

• HPTS offers: Double benefit in terms of food safety and reduction of toxicological potential • HPTS: New principle of application for high pressure processing e.g. high value and high

quality foods e.g. foods with medical purposes, baby food etc.


(German et al 2004)


Hans Hoogland


NEED

Appearance Sensory Convenience Origin

Safety Freshness

Energy Nutrients

PAN

CONCEPT


Processing Distribution Preparation Consumtion

REVERSE ENGINEERING

KEY CRITERIA

Safety

Stability

Quality

Functionality

Quality

Stability

Convenience

Quality

Appearance

Satiety

Pleasure


ACKNOWLEDGEMENTS

European Commission, German Research Foundation

German Ministery for Nutrition, Agriculture & Consumer

German Ministery for Education and Research

German Industrial Research Foundation

Matthias Schulz

Antje Litzmann

Anne Heckelmann

Kai Reineke

Franziska Moser

Katrin Schauermann

Stefan Boguslawski

Esma Oba

Anne Grohmann

Dieter Oberdörfer

Katharina Schössler

Daniel Baier

Irina Smetanska

Robert Sevenich

Erik Voigt

Christin Büchner

innovative food science and emerging technologies...2015/06/03 · techniques for innovative...

Documents