Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.
Identifieur interne : 000D12 ( Main/Curation ); précédent : 000D11; suivant : 000D13Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.
Auteurs : Laura Espina [Espagne] ; Diego García-Gonzalo ; Amin Laglaoui ; Bernard M. Mackey ; Rafael PagánSource :
- International journal of food microbiology [ 1879-3460 ] ; 2013.
English descriptors
- KwdEn :
- Beverages, Colony Count, Microbial, Escherichia coli O157 (drug effects), Escherichia coli O157 (physiology), Food Preservation (methods), Fruit, Hydrostatic Pressure, Listeria monocytogenes (drug effects), Listeria monocytogenes (physiology), Microbial Viability (drug effects), Oils, Volatile (chemistry), Oils, Volatile (pharmacology), Time Factors.
- MESH :
- chemical , chemistry : Oils, Volatile.
- drug effects : Escherichia coli O157, Listeria monocytogenes, Microbial Viability.
- methods : Food Preservation.
- chemical , pharmacology : Oils, Volatile.
- physiology : Escherichia coli O157, Listeria monocytogenes.
- Beverages, Colony Count, Microbial, Fruit, Hydrostatic Pressure, Time Factors.
Abstract
This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175-400 MPa for 20 min) were combined with 200 μL/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, α-pinene, β-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, α-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4-5 log(10) cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log(10) cycles of the initial E. coli O157:H7 population in combination with HHP (300 MPa for 20 min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices.
DOI: 10.1016/j.ijfoodmicro.2012.11.015
PubMed: 23246609
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pubmed:23246609Le document en format XML
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<affiliation wicri:level="4"><nlm:affiliation>Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza</wicri:regionArea>
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<author><name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="García-Gonzalo">Diego García-Gonzalo</name>
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<author><name sortKey="Laglaoui, Amin" sort="Laglaoui, Amin" uniqKey="Laglaoui A" first="Amin" last="Laglaoui">Amin Laglaoui</name>
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<author><name sortKey="Mackey, Bernard M" sort="Mackey, Bernard M" uniqKey="Mackey B" first="Bernard M" last="Mackey">Bernard M. Mackey</name>
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<affiliation wicri:level="4"><nlm:affiliation>Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.</nlm:affiliation>
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<author><name sortKey="Mackey, Bernard M" sort="Mackey, Bernard M" uniqKey="Mackey B" first="Bernard M" last="Mackey">Bernard M. Mackey</name>
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<series><title level="j">International journal of food microbiology</title>
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<term>Escherichia coli O157 (physiology)</term>
<term>Food Preservation (methods)</term>
<term>Fruit</term>
<term>Hydrostatic Pressure</term>
<term>Listeria monocytogenes (drug effects)</term>
<term>Listeria monocytogenes (physiology)</term>
<term>Microbial Viability (drug effects)</term>
<term>Oils, Volatile (chemistry)</term>
<term>Oils, Volatile (pharmacology)</term>
<term>Time Factors</term>
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<term>Microbial Viability</term>
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<term>Listeria monocytogenes</term>
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<front><div type="abstract" xml:lang="en">This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175-400 MPa for 20 min) were combined with 200 μL/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, α-pinene, β-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, α-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4-5 log(10) cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log(10) cycles of the initial E. coli O157:H7 population in combination with HHP (300 MPa for 20 min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices.</div>
</front>
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