Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.
Identifieur interne : 000D12 ( Main/Exploration ); 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
Affiliations:
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Le document en format XML
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Mackey</name></author><author><name sortKey="Pagan, Rafael" sort="Pagan, Rafael" uniqKey="Pagan R" first="Rafael" last="Pagán">Rafael Pagán</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2013">2013</date><idno type="RBID">pubmed:23246609</idno><idno type="pmid">23246609</idno><idno type="doi">10.1016/j.ijfoodmicro.2012.11.015</idno><idno type="wicri:Area/PubMed/Corpus">000501</idno><idno type="wicri:Area/PubMed/Curation">000501</idno><idno type="wicri:Area/PubMed/Checkpoint">000501</idno><idno type="wicri:Area/Ncbi/Merge">001178</idno><idno type="wicri:Area/Ncbi/Curation">001178</idno><idno type="wicri:Area/Ncbi/Checkpoint">001178</idno><idno type="wicri:Area/Main/Merge">000D16</idno><idno type="wicri:Area/Main/Curation">000D12</idno><idno type="wicri:Area/Main/Exploration">000D12</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.</title><author><name sortKey="Espina, Laura" sort="Espina, Laura" uniqKey="Espina L" first="Laura" last="Espina">Laura Espina</name><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><placeName><region nuts="2" type="communauté">Aragon</region><settlement type="city">Saragosse</settlement></placeName><orgName type="university">Université de Saragosse</orgName></affiliation></author><author><name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="García-Gonzalo">Diego García-Gonzalo</name></author><author><name sortKey="Laglaoui, Amin" sort="Laglaoui, Amin" uniqKey="Laglaoui A" first="Amin" last="Laglaoui">Amin Laglaoui</name></author><author><name sortKey="Mackey, Bernard M" sort="Mackey, Bernard M" uniqKey="Mackey B" first="Bernard M" last="Mackey">Bernard M. Mackey</name></author><author><name sortKey="Pagan, Rafael" sort="Pagan, Rafael" uniqKey="Pagan R" first="Rafael" last="Pagán">Rafael Pagán</name></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="eISSN">1879-3460</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages</term><term>Colony Count, Microbial</term><term>Escherichia coli O157 (drug effects)</term><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></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Oils, Volatile</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Escherichia coli O157</term><term>Listeria monocytogenes</term><term>Microbial Viability</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Oils, Volatile</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Escherichia coli O157</term><term>Listeria monocytogenes</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Colony Count, Microbial</term><term>Fruit</term><term>Hydrostatic Pressure</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><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></TEI><affiliations><list><country><li>Espagne</li></country><region><li>Aragon</li></region><settlement><li>Saragosse</li></settlement><orgName><li>Université de Saragosse</li></orgName></list><tree><noCountry><name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="García-Gonzalo">Diego García-Gonzalo</name><name sortKey="Laglaoui, Amin" sort="Laglaoui, Amin" uniqKey="Laglaoui A" first="Amin" last="Laglaoui">Amin Laglaoui</name><name sortKey="Mackey, Bernard M" sort="Mackey, Bernard M" uniqKey="Mackey B" first="Bernard M" last="Mackey">Bernard M. Mackey</name><name sortKey="Pagan, Rafael" sort="Pagan, Rafael" uniqKey="Pagan R" first="Rafael" last="Pagán">Rafael Pagán</name></noCountry><country name="Espagne"><region name="Aragon"><name sortKey="Espina, Laura" sort="Espina, Laura" uniqKey="Espina L" first="Laura" last="Espina">Laura Espina</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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