Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond.

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.

Effect of chlorine dioxide gas on Salmonella enterica inoculated on navel orange surfaces and its impact on the quality attributes of treated oranges.

Microorganisms, including pathogens of public health significance, have been shown to contaminate orange juice during the mechanical extraction of juice. The problem gets exacerbated when washed oranges have high initial microbial load, due to an insufficient postharvest treatment. The objective of this study was to investigate the reduction of Salmonella enterica on orange surfaces using ClO2 gas treatments to achieve a 5 log reduction, consistent with the recommendations of the U.S. Department of Agriculture-National Advisory Committee on Microbiological Criteria for Foods. A mixed culture of four Salmonella strains, isolated from previous orange juice outbreaks, was spot inoculated onto orange skin surface areas. The oranges were then treated with 0.1, 0.3, and 0.5 mg/L ClO2 gas for 2-14 minutes at 22°C and 90%-95% relative humidity. Surviving bacteria on treated areas were recovered and enumerated over treatment time on a nonselective medium, tryptic soy agar, followed by culturing onto a selective medium, xylose lysine deoxycholate agar. A >5 log reduction of Salmonella per sample of orange surface was observed with 0.1 and 0.3 mg/L ClO2 gas treatments at 14 minutes and a similar log reduction was observed at 0.5 mg/L ClO2 gas at 10 minutes. This result demonstrates that the treatment of oranges with ClO2 gas is a promising technology that could be successfully employed for the treatment of whole oranges to reduce the risk of Salmonella outbreaks in orange juice.

Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas.

The main objective of this study was to determine survivability of a cocktail of three strains of Salmonella enterica (Montevideo, Javiana, and Baildon) and two strains of Listeria monocytogenes (LCDC 81-861 and F4244) on hydroponic tomatoes after treatment with chlorine dioxide (ClO(2)) gas. An initial concentration of 8-9 log cfu/mL of Salmonella and Listeria cocktails was inoculated individually, in separate experiments, on tomato skin to obtain a population of 7-8 log cfu/cm(2) after drying of the inoculums on the tomato skin. The aim was to achieve a 5 log reduction consistent with the recommendations of the National Advisory Committee on Microbiological Criteria for Foods. The tomato skins were treated with 0.1, 0.3, and 0.5 mg/L ClO(2) gas for 12 min at 22 degrees C and at the relative humidity of 90%. Untreated skin samples were processed under the same conditions. ClO(2)-gas-treated and untreated samples were recovered by an overlay method. The bottom layer contains tryptic soy agar, and the top layer consists of xylose-lysine-desoxycholate agar or modified Oxford antimicrobial supplement agar for Salmonella and Listeria, respectively. More than a 5 log reduction in Salmonella and Listeria was observed on the tomato skin surfaces after treatment with 0.5 mg/L ClO(2) gas for 12 min. Treatment with 0.5 mg/L ClO(2) gas for 12 min also delayed the growth of natural microflora on tomato surfaces and extended the shelf life of tomatoes by 7 days during storage at 22 degrees C, compared with the untreated control. These results revealed that ClO(2) gas is a promising antimicrobial technology for fresh tomato skin surfaces.