OrangerV1, Main, Exploration, bibRecord, 001112

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

Identifieur interne : 001112 ( Main/Exploration ); précédent : 001111; suivant : 001113

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

Auteurs : Laura Espina [Espagne] ; Diego Garcia-Gonzalo [Espagne] ; Amin Laglaoui [Maroc] ; Bernard M. Mackey [Royaume-Uni] ; Rafael Pagan [Espagne]

Source :

International journal of food microbiology [ 0168-1605 ] ; 2013.

RBID : Pascal:13-0198861

Descripteurs français

Pascal (Inist)
- Haute pression, Pression hydrostatique, Huile essentielle, Jus fruit, Listeria monocytogenes, Escherichia coli, Synergie, Préservation.
Wicri :
- topic : Huile essentielle.

English descriptors

KwdEn :
- Escherichia coli, Essential oil, Fruit juice, High pressure, Hydrostatic pressure, Listeria monocytogenes, Preservation, Synergism.

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 log₁₀ cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log₁₀ 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.

Affiliations:

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Le document en format XML

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<author><name sortKey="Espina, Laura" sort="Espina, Laura" uniqKey="Espina L" first="Laura" last="Espina">Laura Espina</name>
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<author><name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="Garcia-Gonzalo">Diego Garcia-Gonzalo</name>
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<author><name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="Garcia-Gonzalo">Diego Garcia-Gonzalo</name>
<affiliation wicri:level="4"><inist:fA14 i1="01"><s1>Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177</s1>
<s2>50013 Zaragoza</s2>
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<author><name sortKey="Laglaoui, Amin" sort="Laglaoui, Amin" uniqKey="Laglaoui A" first="Amin" last="Laglaoui">Amin Laglaoui</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Université Abdelmalek Essaâdi, Faculté des Sciences et Techniques. Equipe de Recherche en Biotechnologies et Génie des Biomolécules (ERBGB), B.P. 416</s1>
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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>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Department of Food and Nutrition Sciences, The University of Reading, PO Box 226</s1>
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<author><name sortKey="Pagan, Rafael" sort="Pagan, Rafael" uniqKey="Pagan R" first="Rafael" last="Pagan">Rafael Pagan</name>
<affiliation wicri:level="4"><inist:fA14 i1="01"><s1>Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177</s1>
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<series><title level="j" type="main">International journal of food microbiology</title>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Escherichia coli</term>
<term>Essential oil</term>
<term>Fruit juice</term>
<term>High pressure</term>
<term>Hydrostatic pressure</term>
<term>Listeria monocytogenes</term>
<term>Preservation</term>
<term>Synergism</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Haute pression</term>
<term>Pression hydrostatique</term>
<term>Huile essentielle</term>
<term>Jus fruit</term>
<term>Listeria monocytogenes</term>
<term>Escherichia coli</term>
<term>Synergie</term>
<term>Préservation</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<sub>10</sub>
 cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log<sub>10</sub>
 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>
<li>Maroc</li>
<li>Royaume-Uni</li>
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<tree><country name="Espagne"><region name="Aragon"><name sortKey="Espina, Laura" sort="Espina, Laura" uniqKey="Espina L" first="Laura" last="Espina">Laura Espina</name>
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<name sortKey="Garcia Gonzalo, Diego" sort="Garcia Gonzalo, Diego" uniqKey="Garcia Gonzalo D" first="Diego" last="Garcia-Gonzalo">Diego Garcia-Gonzalo</name>
<name sortKey="Pagan, Rafael" sort="Pagan, Rafael" uniqKey="Pagan R" first="Rafael" last="Pagan">Rafael Pagan</name>
</country>
<country name="Maroc"><noRegion><name sortKey="Laglaoui, Amin" sort="Laglaoui, Amin" uniqKey="Laglaoui A" first="Amin" last="Laglaoui">Amin Laglaoui</name>
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<country name="Royaume-Uni"><noRegion><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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Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri