Hurdle Technology: Principles and Recent Applications in Foods

https://doi.org/10.22146/ifnp.52552

Nura Abdullahi(1*), Munir Abba Dandago(2)

(1) Department of Food Science and Technology, Kano University of Science and Technology
(2) Department of Food Science and Technology, Kano University of Science and Technology
(*) Corresponding Author

Abstract


The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.


Keywords


Hurdle technology; food spoilage; food preservation; microorganisms

Full Text:

PDF


References

Abdullahi, N., Ariahu, C.C., Abu, J.O., 2016a. Critical review on principles and applications of hurdle. Ann. Food Sci. Technol. 17, 485–491.

Abdullahi, N., Ariahu, C.C., Abu, O.J., 2016b. Effect of chemical hurdles on sensory attributes of kilishi 1 1. Ann. Food Sci. Technol. 17, 452– 457.

Alakomi, H., Skytta, E., Helander, I. and Ahvenainen, R. 2002. The Hurdle Concept. In: Ohlsson, T. and Bengtsson, N. (eds). Minimal Processing Technologies in the Food Industry. CRS Press, Washington. P 191

Alexandre, E. M. C., Brandão, T. R. S., and Silva, C. L. M. 2012. Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables. In: McElhatton, A., Sobral, P. J. A. and Kristbergsson, K. Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment. Springer Science+Business Media, LLC. P 267

Athmaselvi, K. A., Kumar, C. and Poojitha, P. 2019. Interventions of Ohmic Heating Technology in Foods. In: Meghwal, M. and Goyal, M. R. (eds). State-of-the-Art Technologies in Food Science Human Health, Emerging Issues, And Specialty Topics. Apple Academic Press Inc. Canada. P 322 Augusto, P. E. D.,

Soares, B. M. C. and Castanha, N. 2018. Conventional Technologies of Food Preservation. In: Barba, F. J., Sant’Ana, A. S., Orlien, V. and Koubaa, M. Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. Academic Press, London. P 19

Beristaín-Bauza, S., Martínez-Niño, A., Ramírez-González, A.P., ÁvilaSosa, R., Ruíz-Espinosa, H., Ruiz-López, I.I., Ochoa-Velasco, C.E., 2018. Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology. Food Control 92, 312–318. https://doi.org/10.1016/j.foodcont.2018.05.010

Chawla, S.P., Chander, R., Sharma, A., 2006. Safe and shelf-stable natural casing using hurdle technology. Food Control 17, 127–131. https:// doi.org/10.1016/j.foodcont.2004.09.011 Davidson, P. M. and Zivanovic, S. 2003. The Use of Natural Antimicrobials. In: Zeuthen, P. and Bùgh-Sùrensen, L. (eds). Food Preservation Techniques. Woodhead Publishing Limited, Cambridge. P 23

Degala, H.L., Mahapatra, A.K., Demirci, A., Kannan, G., 2018. Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control 90, 113– 120. https://doi.org/10.1016/j.foodcont.2018.02.042

Devi, N., Babar, S., 2018. Effective bio preservation of food using bacteriocins with hurdle technology. World J. Pharm. Res. 7, 1–10. https://doi.org/10.20959/wjpr20184-10781

Duffy, S., Chen, Y. and Schaffner, D. W. 2003. Quantitative Risk Assessment of Minimally Processed Foods. In: Novak, J. S., Sapers, G. M. and Juneja, V. K. (Eds). Microbial Safety of Minimally Processed Foods. CRC Press LLC. P 179.

Eke, M.O., Ariahu, C.C., Igyo, M.A., 2013. In-vivo quality assessment of dambu-nama treated with some hurdles. Int. J. Eng. Sci. 2, 27–31. Gabriel, A.A., 2015. Combinations of selected physical and chemical hurdles to inactivate Escherichia coli O157: H7 in apple and orange juices. Food Control 50, 722–728. https://doi.org/10.1016/j. foodcont.2014.10.017

Ghrairi, T., Chaftar, N. and Hani, K. 2012. Bacteriocins: Recent Advances and Opportunities. In: Bhat R., Alias, A. K. and Paliyath, G. (eds). Progress in Food Preservation. Wiley-Blackwell Oxford. P 485

Gomez, P. L., Welti-Chanes, J. and Alzamora, S. M. 2011. Hurdle Technology in Fruit Processing. Annual Review of Food Science and Technology, 2:447–465

Guerrero, S. N., Ferrario, M., Schenk M. and Carrillo, M. G. 2017. Hurdle Technology Using Ultrasound for Food Preservation. In: BermudezAguirre D. (ed). Ultrasound: Advances in Food Processing and Preservation. Academic Press. Pp 39-40. http://dx.doi.org/10.1016/ B978-0-12-804581-7.00003-8

Gupta, S., Chatterjee, S., Vaishnav, J., Kumar, V., Variyar, P.S., Sharma, A., 2012. Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach. LWT - Food Sci. Technol. 48, 182–189. https://doi. org/10.1016/j.lwt.2012.03.010

Hamad, S. H. 2012. Factors Affecting the Growth of Microorganisms in Food. In: Bhat R., Alias, A. K. and Paliyath, G. (eds). Progress in Food Preservation. Wiley-Blackwell Oxford. P 425

Indumathi, A.S., Sujatha, G., Baskaran, D., Dhanalakshmi, B., Pandian, A.S.S., 2018a. Microbial inactivation in raw processed by hurdle technology. Int. J. Agric. Sci. 10, 6706–6708.

Indumathi, A.S., Sujatha, G., Baskaran, D., Dhanalakshmi, B., Saravana Pandian, A.S., 2018b. Inactivation of Alkaline Phosphatase and Shelf Life Extension of Milk Processed by Hurdle Technology. Int. J. Curr. Microbiol. Appl. Sci. 7, 3278–3281. https://doi.org/10.20546/ ijcmas.2018.707.381

Juneja, V. K. 2003. Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks. In: Novak, J. S., Sapers, G. M. and Juneja, V. K. (Eds). Microbial Safety of Minimally Processed Foods. CRC Press LLC. Pp 103,119.

Karthikeyan, J., Kumar, S., Anjaneyulu, A.S.R., Rao, K.H., 2000. Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature. Meat Sci. 54, 9–15. https://doi.org/10.1016/S0309-1740(99)00053-4

Kaur, G., Kumar, V., Sangma, C., Kaur, J., Kaur, J., Suri, S., 2019. Preservation of spiced radish juice using hurdle technology. Int. Food Res. J. 26, 1095–1102.

Khan, I., Tango, C.N., Miskeen, S., Lee, B.H., Oh, D.H., 2017. Hurdle technology: A novel approach for enhanced food quality and safety – A review. Food Control 73, 1426–1444. https://doi.org/10.1016/j. foodcont.2016.11.010

Leistner, L., 1992. Food preservation by combined methods. Food Res. Int. 25, 151–158. https://doi.org/10.1016/0963-9969(92)90158-2

Leistner, L., 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55, 181–186. https://doi.org/10.1016/S01681605(00)00161-6

Leistner, L., Gorris, L.G.M., 1995. Food preservation by hurdle technology. Trends Food Sci. Technol. 6, 41–46. https://doi.org/10.1016/S09242244(00)88941-4

Lombard, G.E., Weinert, I.A.G., Minnaar, A., Taylor, J.R.N., 2000. Preservation of South African steamed bread using hurdle technology. LWT - Food Sci. Technol. 33, 138–143. https://doi.org/10.1006/ fstl.1999.0626 Lucke, F.-K. 2003. The Control of pH. In: Zeuthen, P. and Bùgh-Sùrensen, L. (eds). Food Preservation Techniques. Woodhead Publishing Limited, Cambridge. P 121

Luo, K., Kim, S.Y., Wang, J., Oh, D.H., 2016. A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato. LWT - Food Sci. Technol. 73, 615–621. https://doi.org/10.1016/j.lwt.2016.04.016

Moawad, R.K., Mohamed, G.F., Hanna, El-Banna, A., Bareh, G.F., Mahmoud, K.F., 2017. Assessment of hurdle technology to preserve Nile tilapia fillets during refrigeration with the application of marjoram oil/polyphosphates dipping. Asian J. Sci. Res. 10, 116–127. https://doi.org/10.3923/ajsr.2017.116.127

Moreira, M.R., Álvarez, M. V., Martín-Belloso, O., Soliva-Fortuny, R., 2017. Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach. J. Sci. Food Agric. 97, 261–268. https://doi.org/10.1002/jsfa.7723

Neetoo, H. and Chen, H. 2012. Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods. In: Bhat R., Alias, A. K. and Paliyath, G. (eds). Progress in Food Preservation. Wiley-Blackwell Oxford. P 255.

Ngadi, M. O., Latheef, M. B. and Kassama, L. 2012. Emerging technologies for microbial control in food processing. In: Boye, J. I. and Arcand, Y. (eds) Green Technologies in Food Production and Processing. Springer Science+Business Media, LLC. Pp 396-397

Ngnitcho, P.F.K., Khan, I., Tango, C.N., Hussain, M.S., Oh, D.H., 2017. Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology. Innov. Food Sci. Emerg. Technol. 43, 68–76. https://doi.org/10.1016/j.ifset.2017.07.033

Novak J. S. 2003. Fate of Clostridium perfringens in Cook–Chill Foods. In: Novak, J. S., Sapers, G. M. and Juneja, V. K. (Eds). Microbial Safety of Minimally Processed Foods. CRC Press LLC. P 90.

O’Neill, C., Joseph, P.K., Malco, C.-R., 2018. High pressure processing as a hurdle technology for development of consumer- accepted, lowsalt processed meat products with enhanced safety and shelf-life. University College Cork, Ireland.

Padhan, S., 2018. Hurdle Technology: A Review Article. Trends Biosci. 11, 3457–3462.

Pal, M., Shimelis, A., Mamo, W., Barot, A.M., Pinto, S. V, Prajapati, J.P., 2017. Hurdle Technology: A novel approach for Food Preservation. Beverage Food World 44, 20–23.

Phoem, A.N., Sankalee, S., Aryae, P., 2019. Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste. Appl. Mech. Mater. 886, 92–97. https://doi.org/10.4028/ www.scientific.net/amm.886.92

Pinto, V. F., Patriarca, A., and Pose, G. 2012. Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods. In: McElhatton, A., Sobral, P. J. A. and Kristbergsson, K. Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment. Springer Science+Business Media, LLC. P 212

Preciado-Iñiga, G.E., Amador-Espejo, G.G., Bárcenas, M.E., 2018. Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology. J. Food Sci. Technol. 55, 740–748. https://doi.org/10.1007/s13197-017-2985-x

Ravishankar, S. and Maks, N. 2007. Basic Food Microbiology. In: Tewari, G. and Juneja, V. K. Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. P 23

Rehal, J., Goswami, D., Rajput, H. and Mangde, H. M. 2017. Minimal Processing of Fruits and Vegetables. In: Meghwal M. and Goyal, M. R. (eds). Developing Technologies in Food Science: Status, Applications, and Challenges. Apple Academic Press Inc. Canada. P 130

Rindhe, S.N., Shinde, A.T., Jadhav, B.A., Kumbhar, V.H., 2017. Application of Hurdle Technology for Preservation of Chicken Sausages at Ambient Temperature (37±10c). Int. J. Pure Appl. Biosci. 5, 480–488. https://doi.org/10.18782/2320-7051.2989

Shelef, L.A., Seiter, J., 2005. Indirect and miscellaneous antimicrobials. In: Davidson, P.M., Sofos, J.N., Branen, A.L. (Eds.), Antimicrobials in Food, Third Edition. CRS Press, New York, pp. 573–598. https:// doi.org/10.1201/9781420028737.ch17

Skovgaard, N., 2004. Hurdle Technologies. Combination Treatments for Food Stability, Safety and Quality. Food Engineering Series, First. ed, International Journal of Food Microbiology. Springer Science+Business Media, New York. https://doi.org/10.1016/s01681605(03)00370-2

Søltoft-Jensen, J. and Hansen, F. 2005. New Chemical and Biochemical Hurdles. Sun, D. W. (ed). Emerging Technologies in Food Processing. Academic Press, California. P 408

Tripathi, J., Gupta, S., Kumar, V., Chatterjee, S., Variyar, P. S. and Sharma A. 2011. Processing Food for Convenience: Challenges and Potentials. BARC Newsletter, 322.

Vignolo, G., Saavedra, L., Sesma, F., and Raya, R. Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives. In: Bhat R., Alias, A. K. and Paliyath, G. (eds). Progress in Food Preservation. WileyBlackwell Oxford. P 468

Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S., Griffiths, M.W., 2011. Microbial inactivation and shelf life comparison of “cold” hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk. Int. J. Food Microbiol. 144, 379–386. https://doi.org/10.1016/j. ijfoodmicro.2010.10.023

Wiernasz, N., Cornet, J., Cardinal, M., Pilet, M.F., Passerini, D., Leroi, F., 2017. Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood. Front. Mar. Sci. 4, 1–15. https://doi.org/10.3389/fmars.2017.00119

Wordon, B.A., Mortimer, B., McMaster, L.D., 2012. Comparative realtime analysis of Saccharomyces cerevisiae cell viability, injury and death induced by ultrasound (20kHz) and heat for the application of hurdle technology. Food Res. Int. 47, 134–139. https://doi. org/10.1016/j.foodres.2011.04.038

Yuan, J. T. C. 2003. Modified Atmosphere Packaging for Shelf-Life Extension. In: Novak, J. S., Sapers, G. M. and Juneja, V. K. (Eds). Microbial Safety of Minimally Processed Foods. CRC Press LLC. P 216.



DOI: https://doi.org/10.22146/ifnp.52552

Article Metrics

Abstract views : 8678 | views : 18907

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.