Microbiological study of the effect of a dielectric barrier discharge interaction on processed orange juices exposed to the environment

Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

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In Mexico City, fresh-squeezed street-vended orange juice is contaminated with fecal coliforms, Escherichia coli, and Shiga toxin-producing E. coli: A potential risk for acquiring foodborne diseases

FIGUEROA-DUCOING

Carrillo-Sanchez

Rivera-Gutierrez

et al. 2022

Food Sci. Technol

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This study evaluated the microbiological quality and prevalence of Escherichia coli and diarrheagenic E. coli pathotypes (DEP) among fresh-squeezed orange juice from street vendors and their hygienic practices. Sixty orange juice stalls in Mexico City were visited, and 60 samples were purchased. Most (65%) of the street vendors had poor hygienic practices. Twelve (20%) prepared orange juice at the time of purchase, while the other stalls sold already-squeezed orange juice. All samples analyzed were positive for aerobic mesophilic bacteria, with limits ranging from 1 to 6.8 log CFU/mL. A total of 35 (58.3%), 27 (45%), and 5 (8.3%) samples were positive for total coliforms, fecal coliforms, and E. coli, respectively, present at concentrations ranging from < 3 to > 1100, < 3 to > 1100, and < 3 to 53 MPN/mL, respectively. Two samples harbored DEP at concentrations of 3.6 and 9.2 MPN/mL. Both samples harbored Shiga toxin-producing E. coli strains, positive for the Shiga toxin 2 (stx2) locus. Our results suggest that consumption of fresh-squeezed street-vended orange juice may pose a health risk for consumers, revealing the necessity to implement adequate hygiene and safety practices to protect the health of consumers.

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Microbiological study of the effect of a dielectric barrier discharge interaction on processed orange juices exposed to the environment

Cited by 3 publications

References 22 publications

Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

Effect of plasma and heat treatments on orange juice quality

In Mexico City, fresh-squeezed street-vended orange juice is contaminated with fecal coliforms, Escherichia coli, and Shiga toxin-producing E. coli: A potential risk for acquiring foodborne diseases

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