Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

Tchuenchieu, Alex; Kamdem, Sylvain Leroy Sado; Bevivino, Annamaria; Etoa, François–Xavier; Ngang, Jean-Justin Essia

doi:10.1016/j.crfs.2022.02.002

Cited by 4 publications

(5 citation statements)

References 32 publications

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“…Stressed cells constitute an “undetectable” population that are not able to grow on agar plates, therefore leaving an open question on the potential risks for real food matrices if suitable preservation and monitoring practices are not followed. Mild heat treatments increase the inhibitory effect of OEO by altering the membrane fluidity and composition and promoting the formation of the vapor phase of the oil’s volatile compounds [ 7 , 13 ]. OEO can coagulate the cytoplasm and determine damage to lipids and proteins, potentially leading to cell lysis [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…In fact, the temperature-induced cellular stress enhanced its bacteriostatic action even at a non-acid pH [ 13 ]. Moreover, during these combined treatments, the antimicrobial activity of OEO was possibly enhanced by its vapor pressure and its octanol/water partition coefficient (hydrophobicity) that varied with the tested treatment temperature [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

“…Recent interest in fresh fruit juices has induced researchers to develop alternative preservation methods which can maintain the nutritional compounds (e.g., vitamins, minerals, pigments, antioxidants, bioactive compounds) for longer periods [ 4 , 5 , 6 , 7 ]. Fruit juice plays an important role in daily nutrition as it is rich in antioxidant and beneficial compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Despite the recent progress in elucidating the synergistic activity of EOs and mild heat treatment [ 7 , 13 , 16 , 17 , 25 , 26 , 27 , 28 , 29 , 30 ], little is known about the effect of antimicrobial-assisted pasteurization of fruit juice on food pathogen viability [ 21 , 31 , 32 ]. It is well known that the use of traditional, culture-based microbiological approaches can lead to an overestimation of treatment efficacy [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

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Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice

Gregorio

Tchuenchieu

Poscente

et al. 2022

Foods

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The strengthening effect of a mild temperature treatment on the antimicrobial efficacy of essential oils has been widely reported, often leading to an underestimation or a misinterpretation of the product’s microbial status. In the present study, both a traditional culture-based method and Flow Cytometry (FCM) were applied to monitor the individual or combined effect of Origanum vulgare essential oil (OEO) and mild heat treatment on the culturability and viability of Escherichia coli in a conventional culture medium and in a fruit juice challenge test. The results obtained in the culture medium showed bacterial inactivation with an increasing treatment temperature (55 °C, 60 °C, 65 °C), highlighting an overestimation of the dead population using the culture-based method; in fact, when the FCM method was applied, the prevalence of injured bacterial cells in a viable but non-culturable (VBNC) state was observed. When commercial fruit juice with a pH of 3.8 and buffered at pH 7.0 was inoculated with E. coli ATCC 25922, a bactericidal action of OEO and a higher efficiency of the mild heat at 65 °C for 5′ combined with OEO were found. Overall, the combination of mild heat and OEO treatment represents a promising antimicrobial alternative to improve the safety of fruit juice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice

Gregorio

Tchuenchieu

Poscente

et al. 2022

Foods

Self Cite

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“…Regarding the quality change of food at different temperatures, a model that can describe the temperature dependence must be used, such as the Q 10 model (Olivera & Salvadori, 2012; Zou & Li, 2020), Eyring and Ball models (Remini et al., 2015), Arrhenius equation (Giannoglou et al., 2019), and Weibull model (de Oliveira et al., 2013; Tchuenchieu et al., 2022).…”

Section: Introduction and Mechanism Of Shelf Life Modelmentioning

confidence: 99%

Recent advances in shelf life prediction models for monitoring food quality

Cui

Zheng

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain, accounting for approximately one third of global food production. This requires a manufacturer to provide accurate information on the shelf life of the food in each stage. Various models for monitoring food quality have been developed and applied to predict food shelf life. This review classified shelf life models and detailed the application background and characteristics of commonly used models to better understand the different uses and aspects of the commonly used models. In particular, the structural framework, application mechanisms, and numerical relationships of commonly used models were elaborated. In addition, the study focused on the application of commonly used models in the food field. Besides predicting the freshness index and remaining shelf life of food, the study addressed aspects such as food classification (maturity and damage) and content prediction. Finally, further promotion of shelf life models in the food field, use of multivariate analysis methods, and development of new models were foreseen. More reliable transportation, processing, and packaging methods could be screened out based on real‐time food quality monitoring.

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Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide

Niu,

Wu,

Liu

et al. 2023

Arch Microbiol

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Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

Cited by 4 publications

References 32 publications

Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice

Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice

Recent advances in shelf life prediction models for monitoring food quality

Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide

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