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      저자 : Rachna Sehrawat (검색결과 3 건)
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        Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

        Rachna Sehrawat,Barjinder Pal Kaur,Prabhat K. Nema,Somya Tewari,Lokesh Kumar 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1

        High-pressure processing (HPP) is a noveltechnology for the production of minimally processed foodproducts with better retention of the natural aroma, freshliketaste, additive-free, stable, convenient to use. In thisregard safety of products by microbial inactivation is likelyto become an important focus for food technologists fromthe research and industrial field. High pressure inducesconformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as thegenetic mechanism of the microorganisms, thus ensures thereduction in the microbial count. Keeping in view thecommercial demand of HPP products, the scientific literatureavailable on the mechanism of inactivation by highpressure and intrinsic and extrinsic factors affecting theefficiency of HPP are systematically and critically analyzedin this review to develop a clear understanding of theseissues. Modeling applied to study the microbial inactivationkinetics by HPP is also discussed for the benefit ofinterested readers.

      • KCI등재

        Natamycin: a natural preservative for food applications—a review

        Mahima Meena,Priyanka Prajapati,Chandrakala Ravichandran,Rachna Sehrawat 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.12

        Natamycin is a natural antimicrobial peptideproduced by the strains of Streptomyces natalensis. Iteffectively acts as an antifungal preservative on variousfood products like yogurt, khoa, sausages, juices, wines,etc. Additionally, it has been used as a bio preservative andis listed as generally recognized as a safe ingredient forvarious food applications. In this review, natamycin properties,production methods, toxicity, and application as anatural preservative in different foods are emphasized. Thisreview also focuses on optimal condition and processcontrol required in natamycin production. The mode ofaction and inhibitory effect of natamycin on yeast andmolds inhibition and its formulation and dosage to preservevarious food products, coating, and hurdle applications aresummarized. Understanding the scientific factors in natamycin’sproduction process, its toxicity, and its efficiencyas a preservative will open its practical application invarious food products.

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        Comprehensive review on potential applications of microfluidization in food processing

        Anit Kumar,Atul Dhiman,Rajat Suhag,Rachna Sehrawat,Ashutosh Upadhyay,David Julian McClements 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.1

        Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.

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