Progress 09/01/10 to 08/31/14
Outputs
Target Audience: The main target audience of this work is represented by the US juice industry, which will benefit directly from both the research and extension component. Members of regulatory agencies, extension educators and inspectors have benefited directly from the extension activities developed and organized as part of the project. Another target audience is represented by graduate and undergraduate students, who participated directly in the research activities and some of the extension activities; they are also direct beneficiaries of the teaching modules developed as part of the project. The ultimate beneficiary of the project are consumers, since as a result of project we developed effective treatments for ensuring juice safety, while maintaining high nutritional and sensory attributes. Changes/Problems: Due to logistics, our collaborator at the University of Connecticut was unable to organize any extension activities. Therefore, the funds dedicated to University of Connecticut and to those activities have been fully returned to USDA. Nonetheless, the extension activities organized by the other members of the team, particularly by collaborator Randy Worobo at Cornell University, ensured that interested stakeholders from the state of Connecticut were reached during the Juice HACCP courses organized at Cornell University. Therefore, the objectives of the grant were still fully accomplished. What opportunities for training and professional development has the project provided? Three graduate students (2 PhD). Two other graduate students (MPS) and two undergraduate students were also trained and have partially contributed to the project, but were not financially supported from this grant. The project was also instrumental in the professional development of one research associate, who partially contributed to the project during its last year. How have the results been disseminated to communities of interest? The research data has been communicated at several conferences, and also included in several scientific papers and student dissertations. The practical elements of the technologies developed have been included in our extension workshops and academic courses. Some of them (educational materials) are posted on our websites. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The project team developed and optimized combination treatments consisting of a succession of cold microfiltration (MF) and ultraviolet (UV) able to ensure a 5-log reduction of relevant pathogens (E. coli O157:H7 and C. parvum) from apple juice/ cider. MF was performed with 0.8µm and 1.4µm ceramic membranes, at 10°C and 155kPa, and UV treatments were conducted at a low UV dose of 1.75 mJ/cm2. We also evaluated the factors that could hinder the application of the combination treatment by industry. For microfiltration (MF), we studied the role of pectin in fouling during MF of apple cider. The data obtained suggested that the majority of pectic materials could pass through the larger membrane pore sizes (0.8 and 1.4µm) but not through the 0.45 µm membrane. For the latter, the majority of pectin was rejected by the membrane and likely had a significant contribution to the fouling layer. These findings will allow the development of practical solutions for improving MF efficiency. For UV treatment, a significant challenge is the presence of suspended solids in the treated juice and/or cider. The effects of suspended insoluble solids and enzymatic browning on the efficiency of UV light treatment of apple cider were studied. Apple ciders and clear model solutions containing different concentrations of apple solids, were UV treated at the validated 5-log reduction dose of 14 mJ·cm-2. The particle size effect on UV efficiency was assessed on model solutions treated at 7 mJ·cm-2 UV dose. The enzymatic browning effect was determined by UV treating cider from three apple varieties after 0 to 120 min of pressing. Every cider batch was inoculated with Escherichia coli ATCC 25922 at 106 - 107 CFU·ml-1 and analyzed for microbial counts before and after UV treatment. There was no significant effect of SIS on the flow rate for ciders treated at 14 mJ·cm-2. A min. 5-log reduction of E. coli was achieved under all tested conditions, but an apparent shielding effect of insoluble solids was observed. A variety-dependent negative effect of enzymatic browning on UV light transmissibility and consequently on flow rate was observed, but a safe process was still achieved. The developed hurdle treatment has great potential as a non-thermal alternative to heat pasteurization and ensuring the safety and quality of apple cider and juice, and potentially of other juice products. We have also developed a range of extension and education materials and activities focusing on the nonthermal processing of apple cider and apple juice, which will continue to be used by the project collaborators for years to come. The educational videos are publicly shared in form of Youtube videos, and can be perused by anyone with an interest in juice safety and processing.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Zhao D., Usaga J., Wang Q., Markland S. M., Churey J. J., Padilla-Zakour O. I., Worobo R. W., Kniel K. E. and Moraru C. I. 2014. Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining Microfiltration with Ultraviolet treatment. Journal of Food Protection. In press.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
D. Zhao, J. J. Churey, O. Padilla-Zakour, R. W. Worobo and C. I. Moraru. 2014. Efficient Reduction of Alicyclobacillus acidoterrestris from Apple Cider by Combining Microfiltration with Ultraviolet Treatment. Annual Meeting of IFT, New Orleans, LA, June 2014
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Zhao, D., Lau E. and Moraru C.I. 2014. The Effect of Apple Cider Characteristics and Membrane Pore Size on Membrane Fouling. LWT. Under review.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Jessie Usaga, Randy W. Worobo, Carmen I. Moraru, and Olga I. Padilla-Zakour. 2014. Time after Apple Pressing and Concentration of Insoluble Solids Influence the Efficiency of the UV Treatment of Cloudy Apple Juice. LWT. Under review.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Jessie Usaga, David C. Manns, Carmen I. Moraru, Randy W. Worobo, and Olga I. Padilla-Zakour. 2014. Effect of Ascorbic Acid and Selected Preservatives on the Efficiency of Ultraviolet Treatment of Apple Juice at a Fixed UV Dose of 14 mJ"cm^(-2). Under review. Innovative Food Science and Emerging Technologies
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
C. I. Moraru, O. Padilla-Zakour and R. Worobo. 2014. Use of PL and UV as part of hurdle treatments for microbial inactivation in food systems. Does the treatment order matter? Invited talk. International Nonthermal Workshop. The Ohio State University. Columbus, Ohio, October 2014.
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2014
Citation:
Jessie Usaga. 2014. Safety Assurance and Quality Enhancement of Juices by the Application of Traditional Thermal Treatments and Nonthermal Processes. PhD thesis. Cornell University. August 2014
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2014
Citation:
Tzu-Iuan Chen. 2014. Shelf life stability of apple juice obtained by large pore size microfiltration. MPS thesis. Cornell University. August 2014.
- Type:
Journal Articles
Status:
Other
Year Published:
2015
Citation:
Dongjun Zhao, Evonne Lau, Olga Padilla-Zakour and Carmen I. Moraru. 2015. Role of Haze Particles and Pectin in Membrane Fouling during Apple Cider Microfiltration. Manuscript to be submitted to Journal of Food Engineering
- Type:
Theses/Dissertations
Status:
Under Review
Year Published:
2015
Citation:
Dongjun Zhao. 2015. Development of a Non-thermal Hurdle Technology for Cold Pasteurization of Apple Cider - A Focus on Microfiltration. PhD thesis. Cornell University. January 2015.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: The main target audience is the US juice industry, which will benefit directly from both the research and extension component. Members of regulatory agencies, extension educators and inspectors will also benefit directly from the extension activities planned to be organized as part of the project. Another target audience is represented by graduate and undergraduate students, who participated directly in the research activities and some of the extension activities, and will also benefit from the teaching modules developed as part of the project. The ultimate beneficiary of the project are consumers, since as a result of project we developed effective treatments for ensuring juice safety, while maintaining high nutritional and sensory attributes. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two graduate students and two undergraduate students were trained with funding from the project. The project was also instrumental in the professional development of one postdoctoral associate. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? As the research component is now completed and the teaching component is on its way to completion, in the next period we will focus on the Extension and Outreach efforts. Most of these events will be organized during winter and spring, after the end of the apple harvest and processing season.
Impacts
What was accomplished under these goals?
Consumption of raw apple juice or cider contaminated with pathogenic E. coli O157:H7 and Cryptosporidium parvum has resulted in several outbreaks in recent years. To address this issue, the project team developed and optimized combination treatments consisting of a succession of cold microfiltration (MF) and ultraviolet (UV), able to ensure a 5-log reduction of relevant pathogens in apple juice, using a BSL2 processing facility set up for this project at Cornell University. Previously, we demonstrated that the combined process is able to ensure a 5-log reduction of E. coli O157:H7. During the past year, the efficiency of a combined UV & MF treatment in the reduction of C. parvum from apple cider was evaluated. Apple cider with pH 3.7 and 14.1°Brix was inoculated with C. parvum at 106 oocysts/ml, and then subjected to the individual or combined treatments. MF was performed with 0.8µm and 1.4µm ceramic membranes, at 10°C and 155kPa. UV treatments were conducted at a low UV dose of 1.75 mJ/cm2. Oocyst viability before and after processing was assessed by a cell culture infectivity assay using a human ileocecal cell line, and quantification of oocysts was done by DNA extraction and immunomagnetic particles. The study was triplicated. After MF of cider using 0.8µm and 1.4µm membranes, no oocysts were detected. No oocysts were detected after the combined MF & UV treatment. We also evaluated the factors that could hinder the application of the combination treatment by industry. For microfiltration (MF), the main challenge is the significant decline in permeate flux due to membrane fouling. Our research focused on evaluating the role of pectin in fouling during MF of apple cider. Twenty six batches of apple cider with turbidity ranging from 677 to 1085 FNU were microfiltered at a cross-flow velocity of 5.0 m/s, a transmembrane pressure of 159 kPa, and a temperature of 6°C, using ceramic membranes with pore sizes of 0.45, 0.8 and 1.4 µm. pH, Brix, turbidity, and pectin content of the apple cider and microfiltered juice were measured. Data was analyzed statistically. The data obtained suggested that the majority of pectic materials could pass through the larger membrane pore sizes (0.8 and 1.4µm) but not through the 0.45 µm membrane. For the latter, the majority of pectin was rejected by the membrane and likely had a significant contribution to the fouling layer. These findings will allow the development of practical solutions for improving MF efficiency. For UV treatment, a significant challenge is the presence of suspended solids in the treated juice and/or cider. The effects of suspended insoluble solids and enzymatic browning on the efficiency of UV light treatment of apple cider were studied. Apple ciders and clear model solutions containing different concentrations of apple solids, were UV treated at the validated 5-log reduction dose of 14 mJ·cm-2. The particle size effect on UV efficiency was assessed on model solutions treated at 7 mJ·cm-2 UV dose. The enzymatic browning effect was determined by UV treating cider from three apple varieties after 0 to 120 min of pressing. Every cider batch was inoculated with Escherichia coli ATCC 25922 at 106 – 107 CFU·ml-1 and analyzed for microbial counts before and after UV treatment. There was no significant effect of SIS on the flow rate for ciders treated at 14 mJ·cm-2. A min. 5-log reduction of E. coli was achieved under all tested conditions, but an apparent shielding effect of insoluble solids was observed. A variety-dependent negative effect of enzymatic browning on UV light transmissibility and consequently on flow rate was observed, but a safe process was still achieved. Overall, we consider that the developed non-thermal hurdle treatment has the potential to significantly reduce this protozoan parasite in apple cider, as well as spores, yeasts, molds and pathogens. This will help processors improve the safety and quality of apple juice and cider, as well as other fruit juices.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
J. Usaga Barrientos, D. Zhao, Q. Wang, S. M. Markland, O. I. Padilla-Zakour, R. W. Worobo , K. E. Kniel and C. I. Moraru. 2013. Efficient Reduction of Cryptosporidium parvum Oocysts from Apple Cider by Combining Microfiltration with Ultraviolet Treatment. Book of abstracts of the Annual Meeting of IAFP, Charlotte, NC, July 2013
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
D. Zhao; E. Lau; C. I. Moraru. 2013. Evaluation of the role of pectin in fouling during microfiltration of apple cider. Book of abstracts of the Annual Meeting of IFT, Chicago, July 2013
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
J. Usaga Barrientos; D. C. Manns; C. I. Moraru; R. W. Worobo; O. I. Padilla-Zakour. 2013. Effect of Addition of Ascorbic Acid and Selected Preservatives on the Efficiency of Ultraviolet Treatment of Apple Juice. Book of abstracts of the Annual Meeting of IFT, Chicago, July 2013
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: In the second year of the grant, efforts were made to complete objectives 1 and 4, and to initiate and develop activities for objectives 2 and 3. Specifically, we completed the development and optimization of combination MF + UV treatments that ensure a 5-log reduction of E. coli O157:H7 and Cryptosporidium parvum in non-thermally processed apple juice. We have also took the lead in organizing the post-award management meeting of the NIFSI project directors at 2012 Annual Meeting of IAFP, in collaboration with the sponsor (NIFA). Currently, the project team is working on developing outreach, extension and education materials and modules based on the project work, including hands-on workshops, in order to educate cider producers on the use of the developed combination treatments for enhancing the safety of non-thermally processed apple juice. Progress has also been made in developing senior undergraduate / graduate level education materials on the use of hurdle technologies for ensuring the safety of minimally processed foods, using the combination MF - UV treatment of apple juice as a case study. PARTICIPANTS: 1) Dr. Carmen I. Moraru, Cornell University - PD: responsible with overseeing and directing all aspects of the project; has the main responsibility of the research and teaching components, and has direct responsibility for the microfiltration experiments 2) Dr. Olga Padilla-Zakour, Cornell University - CoPD: participates in the research activities, directly responsible for the UV research activities; will oversee the extension and outreach activities. 3) Dongjun Zhao, Cornell University - PhD student working with the PD (funded from the project). Is working on conducting all MF experiments. 4) Evonne Lau, Cornell University - Undergraduate student working with the PD. Is conducting some of the MF experiments. 5) Jessie Usaga, Cornell University - PhD student working with the CoPD (funded from the project). Is working on conducting all UV experiments. 6) Sean Schell, Cornell University - technician working with the PD; provides technical assistance for pilot plant activities, particularly related to the MF experiments. 7) Tom Gibson, Cornell University - technician working with the CoPD; provides technical assistance for pilot plant activities, particularly related to the UV experiments. 8) Randy Worobo, Cornell University - Collaborator: offers advice/consulting for the Microbiology components of the work, particularly those involving pathogens 9) John Churey, Cornell University - technician working with Collaborator Worobo: offers technical support for the Microbiology components of the work, particularly those involving pathogens. 10) Barbara Ingham, University of Wisconsin - CoPD - co-responsible for extension activities. 11) Diane Hirsch, University of Connecticut - CoPD - co-responsible for extension activities. 12) Kalmia Kniel, University of Delaware - Collaborator for the Cryptosporidium challenge study. TARGET AUDIENCES: The main target audience for this project is the US juice industry, which is expected to benefit directly from both the research and extension component. Members of different regulatory agencies, extension educators and inspectors will also benefit directly from the extension activities planned to be organized as part of the project. Another target audience is represented by graduate and undergraduate students, who will participate directly in the research activities, will get involved in some extension activities and will also benefit from the teaching modules developed as part of the project. Ultimately, the main target beneficiary is represented by the juice consumer, because the main goal of this project is to develop effective treatments for ensuring juice safety, while maintaining unaltered its nutritional and sensory attributes. PROJECT MODIFICATIONS: We did request and received approval for a one year non-cost extension of the grant. This was necessary as the project team determined that additional time was needed to complete the activities of the grant, particularly the extension component. The objectives of the project remained unchanged.
Impacts
Consumption of raw apple juice or cider contaminated with the pathogens E. coli O157:H7 and Cryptosporidium parvum has resulted in several outbreaks in recent years. To address this issue, the project team developed and optimized combination treatments consisting of a succession of cold microfiltration (MF) and ultraviolet (UV), able to ensure a 5-log reduction of relevant pathogens in apple juice, using a BSL2 processing facility set up for this project at Cornell University. Apple cider with pH 3.7 and 12.7 deg Brix was inoculated with both pathogenic and non-pathogenic strains of E. coli, at more than 10^7 CFU/ml, and then subjected to the individual or combined treatments. Based on the results of the optimization study, MF was performed with a 0.8um ceramic membrane, at 6 deg C and 105kPa transmembrane pressure. The UV treatments were conducted using a CiderSure 3500 reactor, at a low UV dose of 5 mJ/cm2. Microbial counts and chemical composition before and after processing were determined. MF resulted in more than 5-log reduction of E. coli in the filtered juice, and so did UV. The penetration depth of UV was improved by the MF step, and as a result the combined MF & UV treatment led to a cumulative reduction of E. coli of over 7-log. Experiments have also been conducted using the pathogenic Cryptosporidium parvum, and the data is currently being processed at the University of Delaware. The developed nonthermal hurdle treatment has the potential to significantly reduce pathogens in apple cider, as well as spores, yeasts, molds and protozoa, and thus help juice processors improve the safety and quality of apple juice and cider, and potentially of other fruit juices.
Publications
- Zhao D., Usaga Barrientos J., Padilla-Zakour O.I., Worobo R.W., and Moraru C. I. 2012. Efficient reduction of E. coli from apple cider by combining microfiltration with ultraviolet treatment. Book of abstracts of the Annual Meeting of IAFP, Providence, RI, July 2012
- Zhao D., Lau E. and Moraru C. I. 2012. The effect of turbidity and membrane pore size on permeate flux in cold microfiltration of apple cider. Book of abstracts of the Annual Meeting of IFT, Las Vegas, NV, June 2012
- Usaga Barrientos J., Moraru C. I. Worobo R.W., and Padilla-Zakour O.I. 2012. Efficiency of Ultraviolet Treatment of Apple Cider: Effects of Concentration of Suspended Insoluble Solids, and Enzymatic Browning. Book of abstracts of the Annual Meeting of IFT, Las Vegas, NV, June 2012
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: In the first year of the grant, efforts have been made to complete the project team, which includes recruiting two graduate students who are primarily carrying out the research activities of the project. Both students are at Cornell University, one working in the PI's group, and the other one in the CoPI's group. Also, due to the fact that the Extension Collaborator at the University of Wisconsin left the University, a new Collaborator from the same University has been identified and added to the project team, so the extension activities planned for the project will not be at all affected. In this stage of the project, most activities have been geared towards addressing the research objectives, while in the next year a heavier emphasis will be placed on the extension and teaching objectives. PARTICIPANTS: Participants 1) Dr. Carmen I. Moraru, Cornell University - PD: responsible with overseeing and directing all aspects of the project; has the main responsibility of the research and teaching components, and has direct responsibility for the microfiltration experiments 2) Dr. Olga Padilla-Zakour, Cornell University - CoPD: participates in the research activities, directly responsible for the UV research activities; will oversee the extension and outreach activities. 3) Dongjun Zhao, Cornell University - PhD student working with the PD (funded from the project). Is working on conducting all MF experiments. 4) Evonne Lau, Cornell University - Undergraduate student working with the PD. Is conducting some of the MF experiments. 5) Jessie Usaga, Cornell University - PhD student working with the CoPD (funded from the project). Is working on conducting all UV experiments. 6) Sean Schell, Cornell University - technician working with the PD; provides technical assistance for pilot plant activities, particularly related to the MF experiments. 7) Tom Gibson, Cornell University - technician working with the CoPD; provides technical assistance for pilot plant activities, particularly related to the UV experiments. 8) Randy Worobo, Cornell University - Collaborator: offers advice/consulting for the Microbiology components of the work, particularly those involving pathogens 9) John Churey, Cornell University - technician working with Collaborator Worobo: offers technical support for the Microbiology components of the work, particularly those involving pathogens. 10) Barbara Ingham, University of Wisconsin - CoPD - will participate in the extension activities. 11) Diane Hirsch, University of Connecticut - CoPD - will participate in the extension activities. 12) Kalmia Kniel, University of Delaware - Collaborator will help with the Cryptosporidium challenge study. TARGET AUDIENCES: The main target audience for this project is the US juice industry, which is expected to benefit directly from both the research and extension component. Members of different regulatory agencies, extension educators and inspectors will also benefit directly from the extension activities planned to be organized as part of the project. Another target audience is represented by graduate and undergraduate students, who will participate directly in the research activities, will get involved in some extension activities and will also benefit from the teaching modules developed as part of the project. Ultimately, the main target beneficiary is represented by the juice consumer, because the main goal of this project is to develop effective treatments for ensuring juice safety, while maintaining unaltered its nutritional and sensory attributes. PROJECT MODIFICATIONS: We did not make any changes in the actual project, but had a change of the project team. Collaborator at the University of Wisconsin left the University, a new Collaborator from the same University has been identified and added to the project team, so the extension activities planned for the project will not be at all affected.
Impacts
During the first year, the project team worked on developing combination microfiltration (MF) and ultraviolet (UV) treatments able to ensure a 5-log reduction of relevant pathogens in apple juice. Cold MF experiments were carried out using 3 pore sizes: 1.4um, 0.8um and 0.45um. The effects of cross-flow velocity and transmembrane pressure on the permeate flux and quality of the permeate have been evaluated. It has been found that high velocity of the feed (5m/s) and moderate transmembrane pressures (23psi) were conducive of the highest fluxes, for a given membrane pore size. The effect of pore size on the permeate flux was dependant on the turbidity of the raw cider. For ciders with high turbidity, flux values of about 40 L/m2h were observed using 0.45um MF membranes, while flux values (about 65 L/m2h) were obtained using 0.8 and 1.4um pore sizes. For low turbidity ciders, membrane pore sizes of 0.4um and 1.4um led to similar flux values, lower than for the 0.8um membrane. This suggests that the fouling mechanisms may be different for the different pore sizes. An in-depth evaluation of these fouling mechanisms will be carried out within the next few months. A systematic study was used to evaluate the effect of process parameters and apple cider composition and physical properties on the UV process. A linear correlation between turbidity and the concentration of suspended spin solids (SIS) in apple cider was found, in the range of 1300 to 3300 NTU. UV inactivation experiments on E.coli ATCC 25922 were performed using the CiderSure UV unit with 8 lamps, at a fixed UV dose of 14 mJcm-2, using apple cider of high turbidity (1500-3300 NTU), low turbidity (1300-1700 NTU), and a model solution (3-2200 NTU). A significant effect of the concentration of SIS on the reduction of E.coli was determined in apple cider of low turbidity. This was probably due to the fact that the color of that cider was more intense compared to the model solution and the more turbid apple cider. This resulted in a higher absorption of UV light by the cider, which resulted in a reduced flow rate in the CiderSure unit, which is designed to adjust the flow rate so that a uniform exposure to UV is achieved, regardless of the cider. It must be noted that a greater than 5 log reduction of E.coli ATCC 25922 was achieved at all the tested concentrations. It was also found out that the effect of absorbance on UV effectiveness is more significant that the effect of SIS concentration. The work performed so far allowed us to identify the optimal processing conditions for the individual MF and UV treatments. Currently, most efforts are spent on setting up a BSL2 processing facility in which we will be performing the individual and combined MF and UV treatments using pathogenic microorganisms. These experiments are scheduled for January 2012. At the same time, we have been in contact with NIFA and IAFP for organizing the post-award management meeting at the 2012 IAFP Meeting, where awardees will share information about their projects and strategies for success.
Publications
- No publications reported this period
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