http://naturalingredient.org/wp/wp-content/uploads/Burt_Essential_Oils_A_Review_2004.pdf

Essential oils: their antibacterial properties and potential applications in foods--a review.

This chapter introduces the finite element method (FEM) as a tool for solution of classical electromagnetic problems. Although we discuss the main points in the application of the finite element method to electromagnetic design, including formulation and implementation, those who seek deeper understanding of the finite element method should consult some of the works listed in the bibliography section.

Introduction to the Finite Element Method

Mussels attach to solid surfaces in the sea. Their adhesion must be rapid, strong, and tough, or else they will be dislodged and dashed to pieces by the next incoming wave. Given the dearth of synthetic adhesives for wet polar surfaces, much effort has been directed to characterizing and mimicking essential features of the adhesive chemistry practiced by mussels. Studies of these organisms have uncovered important adaptive strategies that help to circumvent the high dielectric and solvation properties of water that typically frustrate adhesion. In a chemical vein, the adhesive proteins of mussels are heavily decorated with Dopa, a catecholic functionality. Various synthetic polymers have been functionalized with catechols to provide diverse adhesive, sealant, coating, and anchoring properties, particularly for critical biomedical applications.

Mussel-Inspired Adhesives and Coatings

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.

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Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin. These issues are considered in conjunction with the latest developments in the quantification of the minimum inhibitory (and noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can be used alone or in combination with other novel preservation technologies to facilitate the replacement of traditional approaches. Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.

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Application of Natural Antimicrobials for Food Preservation

Chlorine dioxide (ClO2), ozone, and thyme essential oil has been found to be effective in reducing pathogens, including Escherichia coli O157:H7, on selected produce. The efficacy of these sanitizers was evaluated, alone or through their sequential washing to achieve a 3 or more log reduction of mixed strains of E. coli O157:H7 on shredded lettuce and baby carrots. Samples sprinkle inoculated with mixed strains of E. coli O157:H7 were air-dried for 1 h at 22±2°C in a biosafety cabinet, stored at 4°C for 24 h, and then treated with different concentrations of disinfectants and exposure time. Sterile deionized water washing resulted in approximately 1log reduction ofE. coli O157:H7 after 10 min washing of lettuce and baby carrots. Gaseous treatments resulted in higher log reductions in comparison to aqueous washing. However, decolorization of lettuce leaves was observed during long exposure time. A logarithmic reduction of 1.48–1.97log10 cfu/g was obtained using aqueous ClO2 (10.0 mg/L for 10 min) ozonated water (9.7 mg/L for 10 min) or thyme oil suspension (1.0 mL/L for 5 min) on lettuce and baby carrots. Of the three sequential washing treatments used in this study, thyme oil followed by aqueous ClO2/ozonated water, or ozonated water/aqueous ClO2 were significantly (P<0.05) more effective in reducing E. coli O157:H7 (3.75 and 3.99log, and 3.83 and 4.34 log reduction) on lettuce and baby carrots, respectively. The results obtained from this study indicate that sequential washing treatments could achieve 3–4log reduction of E. coli O157:H7 on shredded lettuce and baby carrots.

Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots

Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce

Adhesive strength of marine mussel extracts on porcine skin.

http://www.ddgs.umn.edu/sites/biodieselfeeds.cfans.umn.edu/files/cfans_asset_422301.pdf

The effect of process variables during drying on the physical and chemical characteristics of corn dried distillers grains with solubles (DDGS) – Plant scale experiments

This study investigated the efficacy of high voltage atmospheric cold plasma (HVACP) treatment on degradation of aflatoxin in corn. Gas type (Air, MA65), relative humidity (5, 40, 80% RH), treatment time (1, 2, 5, 10, 20,and 30 min), mode of reaction, post-treatment storage, stirring of corn material were parameters investigated on degradation of aflatoxin by HVACP treatment. Generation of reactive gas species was characterized with optical emission spectroscopy and measured with dragger tubes. Generation of reactive gas species are influence by gas type and relative humidity. Higher concentration of ozone and NOx were generated during HVACP treatment in MA65 than in air and with lower relative humidity. Aflatoxin in corn could be rapidly degraded by HVACP treatment. Aflatoxin in corn was degraded by 62% and 82% by 1 and 10 min HVACP treatment in RH 40% air, respectively. The degradation kinetics of aflatoxin by HVACP treatment follows a logistic model. Higher degradation of aflatoxin was achieved in gas MA65, at higher relative humidities (40%, 80%). Direct or indirect HVACP treatment was equally effective in degrading aflatoxin in corn. Stirring the corn sample during HVACP treatment and post-treatment storage increased aflatoxin degradation in corn by HVACP treatment.

Richard L. Stroshine

Papers

Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots

Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce

Adhesive strength of marine mussel extracts on porcine skin.

The effect of process variables during drying on the physical and chemical characteristics of corn dried distillers grains with solubles (DDGS) – Plant scale experiments

Reduction of Aflatoxin in Corn by High Voltage Atmospheric Cold Plasma