Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

Cruz-Cansino, Nelly del Socorro; Reyes-Hernández, Isidro; Delgado-Olivares, Luis; Jaramillo-Bustos, Diana Pamela; Ariza‐Ortega, José Alberto; Ramírez‐Moreno, Esther

doi:10.1016/j.bjm.2016.01.014

Cited by 48 publications

(38 citation statements)

References 41 publications

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“…Meanwhile, it was previously established also that, for the same ultrasonic power delivered, the inactivation rate was somewhat superior at 500 kHz than at 20 kHz frequency during sonication of bacterial suspension. The efficacy of US inactivation of E. coli and most microorganisms depends on the frequency and treatment time (Cruz‐cansino et al, ). It is suggested that prolonging US treatment time could decrease to a larger extent the microbial load of sonicated samples (Zou & Jiang, ).…”

Section: Resultsmentioning

confidence: 99%

“…Numerous studies and reviews have been conducted into the bactericidal effects of ultrasound (US) on an assortment of microorganisms in food produce (Cruz-cansino et al, 2016;Ersus & Turanta, 2013;Gao, Lewis, Ashokkumar, & Hemar, 2013;Piyasena, Mohareb, & Mckellar, 2003). Due to the adverse effects of thermal and chemical washing on the quality of leafy vegetables (Bajpai, Mishra, & Prakash, 2005), physical and non-thermal washing alternatives are been considered including ultrasonic decontamination, especially for fresh agricultural produce (Brilhante São José & Dantas Vanetti, 2012;Freitas et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…In a similar research, E. coli portrayed an elevated sensitivity to 20 and 40 kHz frequency with a continuous decline in viable cells and a rise in cell death contrary to a higher frequency of 580 kHz(Joyce, Al-Hashimi, & Mason, 2011). Meanwhile, it was previously established also that, for the same ultrasonic power delivered, the inactivation rate was somewhat superior at 500 kHz than at 20 kHz frequency during sonication of bacterial suspension.The efficacy of US inactivation of E. coli and most microorganisms depends on the frequency and treatment time(Cruz-cansino et al, 2016). It is suggested that prolonging US treatment time could decrease to a larger extent the microbial load of sonicated samples(Zou & Jiang, 2016).…”

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Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage

Alenyorege

Ayim

et al. 2018

J Food Process Preserv

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The effect of ultrasound washing with different frequencies including sweeping, fixed and combined fixed frequencies on Escherichia coli inactivation and selected physical and chemical qualities of Chinese cabbage were investigated. Colour, microstructure, total chlorophyll, total carotenes, total phenolic content, DPPH radical scavenging, hydroxyl radical scavenging and reducing power activities were measured using standard in vitro assays. In contrast with water washed samples, ultrasound washing with a fixed frequency of 40 kHz resulted in >3 log CFU/g reduction in E. coli counts, approximately 20% improvement in total phenolic content and over 32% increase in reducing power activity. There was, however, a marginal improvement in DPPH radical scavenging activity and a decrease in hydroxyl radical scavenging activity. Scanning electron micrographs revealed the presence of micro‐fractures and minute holes and dislodging of surface particles Ultrasound washing improved the perceptible visual colour (∆E) and the greenish appearance of the leaves. Practical applications Multi‐frequency power ultrasound washing of fresh produce is a recent application of varying frequencies in decontamination of fresh produce. The remarkable influence of ultrasonic frequency aside other operating parameters in the removal of contaminants on fruits and vegetable surfaces influenced this study. The results reported in this experimental study may be considered for application in the inactivation of microorganisms including E. coli and other Gram‐negative bacteria. This washing technique may also be used in combination with other studied physical or chemical preservation methods as a synergy to enhance microbial removal and quality characteristics of fresh produce in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage

Alenyorege

Ayim

et al. 2018

J Food Process Preserv

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“…Cruz‐Cansino et al () compared pasteurized (70 °C for 30 min) cactus pear juice with thermoultrasonicated (48 °C, 80% amplitude for 15 and 25 min) and observed that 25 min treatment exhibited improved stability regarding color, betalain content, browning index, viscosity, microbial growth, and antioxidant activity during 28 days of storage. In another study, Cruz‐Cansino et al () found that ultrasound treatment at 90% amplitude was most effective in eliminating Escherichia coli inoculated in cactus pear juice and stored for 5 days. An ultrasound amplitude of 100% level for 15 min at 25 °C resulted in significant reduction of Escherichia coli inoculated in pomegranate juice (Alighourchi, Barzegar, Sahari, & Abbasi, ).…”

Section: Introductionmentioning

confidence: 98%

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Saeeduddin

Abid

Jabbar

et al. 2017

J Food Process Preserv

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In this study, the microbial and nutritional aspects of pear juice with conventional or ultrasound (US) treatment during storage at 4 °C were studied. The conventional pasteurization was 95 °C for 5 min while US‐pasteurizations (frequency 30 kHz, amplitude 70%) were 25, 45, and 65 °C for 10 min, under a probe sonicator (750 W). Control, US25 and US45 had shelf lives of 9, 12, and 15 days respectively. Ascorbic acid, total phenols, total anti oxidant capacity, and cloud value decreased in all treatments while pH, acidity, and sugars remained stable. Both treatments (P95 and US65) remained viable after 21 days of storage, however, loss of bioactive compounds in P95 (16.39%) was significantly higher than that of US65 (7.44%), indicating US‐pasteurization a promising pear juice processing technology at low temperature, retaining bioactive compounds, meeting safety standards, and increasing shelf life. Practical applications Complete microbial and enzymatic deactivation is achieved at commercial thermal pasteurization techniques, but these elevated temperatures cause losses in nutritional and sensory attributes of the end product. While microbial and enzymatic deactivation in pear juice was achieved at lower temperature using thermosonication in the present study. The low temperature pasteurizations exhibited higher retention and availability of bioactive compounds than the traditional high temperature pasteurizations over the studied shelf life period. The findings of the study would pave way for the commercial processing of pear juice with improved quality and shelf life.

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“…The power applied in low frequency (10-1,000 W/cm 2 ) is the technique that involves power US [23]. High power ultrasounds are applied to liquid foods to induce the formation of cavitation bubbles, which cause the breakdown and destruction of microorganism cells [24]. Fig.…”

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2019

JAST-B

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Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm 2 to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

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Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

Cited by 48 publications

References 41 publications

Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage

Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

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