Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy

Carrillo, Mercedes García; Ferrario, Mariana Inés; Guerrero, Sandra

doi:10.1016/j.fm.2017.12.012

Cited by 31 publications

(12 citation statements)

References 36 publications

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“…Treatment of verjuice at 47 °C for 3.5 min resulted in a comparatively higher reduction (2.4 log CFU/mL) of acid-adapted S. cerevisiae. Similarly, 2.6 log CFU/mL reductions of S. cerevisiae (KE162) were achieved in carrot-orange juice blend (pH: 3.8, 9.8 °Brix) at 50 °C for 15 min (García Carrillo et al, 2018). In this study, a similar reduction (2.6 log) was attained for acid-adapted S. cerevisiae by heating verjuice at 45 and 47 °C for the same treatment time.…”

Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicesupporting

confidence: 73%

“…All MH inactivation curves showed upward concavity with a tailing phase. García Carrillo, Ferrario, and Guerrero (2018) observed the same trend for S. cerevisiae in a carrotorange juice blend at 50 °C and suggested the tailing resulted from the presence of heat-resistant cells in the population. The high inactivation for mild heating at 47 ˚C was due to the lethal effect of heat on the yeast cells.…”

Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicementioning

confidence: 62%

“…However, the combined effect of continuous UV-C light (lethal wavelength region of PL) and MH on the inactivation of S. cerevisiae in fruit juices has been well documented (García Carrillo et al, 2018;Gouma et al, 2015). S. cerevisiae was reduced by 5 log after the treatment of apple juice at UV dose of 2.90 J/mL (2.7 min) and 57.5 °C (Gouma et al, 2015).…”

Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicementioning

confidence: 99%

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Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

Kaya

Ünlütürk

Martı́n-Belloso

et al. 2020

Innovative Food Science & Emerging Technologies

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Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicesupporting

confidence: 73%

Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicementioning

confidence: 62%

Section: Effect Of Pl Mh and Their Combination On The Inactivation Of S Cerevisiae In Verjuicementioning

confidence: 99%

See 1 more Smart Citation

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

Kaya

Ünlütürk

Martı́n-Belloso

et al. 2020

Innovative Food Science & Emerging Technologies

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“…Freeze-dried strains in the different treatments were rehydrated in sterile distilled water (30 ± 0.5 • C) for 15 min and centrifuged (4500× g for 10 min at 4 • C). The obtained pellets were washed twice and resuspended in sterile phosphate-buffered saline (PBS; 8.0 g/L of NaCl, 0.20 g/L of KCl, 1.44 g/L of Na 2 HPO 4 , and 0.24 g/L of KH 2 PO 4 ; pH 7.4) and immediately labeled with propidium iodide (PI; Sigma-Aldrich, St. Louis, MO, USA) to evaluate membrane integrity; trimetine oxonol of bis-(1,3-dibutylbarbituric acid) [(DiBAC 4 (3), or BOX; Molecular Probes, Invitrogen, OR, USA] to evaluate membrane potential; and ethidium bromide (EB; Sigma-Aldrich, St. Louis, MO, USA) to evaluate efflux activity, following previously described cell staining procedures [30][31][32].…”

Section: Evaluation Of Damage To Membrane Functions Of Probiotic Lactmentioning

confidence: 99%

Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

et al. 2020

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This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.

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“…The combination of UVC with mild thermal treatments has been successfully studied in recent years. Several authors have stated that this combination has synergistic effects when using UVC light first and mild temperatures later for the treatment of fruit juices such as apple juice (Gouma, Gayán, Raso, Condón, & Alvarez, 2015), coconut liquid endosperm (Gabriel, Ostonal, Cristobal, Pagal, & Armada, 2018), and carrot-orange juice blend (García, Ferrairo, & Guerrero, 2018). Gayán, Serrano, Raso, Alvarez, and Condón (2012) evaluated the effectiveness of the combination of UV light and mild temperatures (40-60 C) for the inactivation of Escherichia coli in orange juice, they…”

mentioning

confidence: 99%

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

Gómez‐Sánchez

Antonio-Gutiérrez

López-Díaz

et al. 2020

J Food Process Engineering

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During the past decade, the application of new technologies such as high pressure, ultrasound, pulsed electric fields, shortwave ultraviolet C (UVC) light, and microwave (MW) has been thoroughly investigated for food processing. Combinations of UVC light with different technologies have been previously investigated, with promising results when combined with mild thermal treatments. The objective of this work was to study the inactivation of Saccharomyces cerevisiae and Escherichia coli inoculated in pomegranate juice within a unit of UVC-coiled (254 nm) equipment and the continuous-flow MW (876 W energy output). Individual and combined treatments were evaluated at two flow rates through the tested systems. The combined technologies notably improved the inactivation of the target microorganisms. Our findings indicated a synergistic effect between the systems, respectively yielding 6.1 and 5.5 log-cycle reductions in the yeast and bacteria for the UVC-MW treatment with a flow rate of 400 ml/min. When increasing the flow rate, different results were observed, depending on the temperature pattern. A dynamic model was obtained for MW temperature profiles and residence time distributions for the studied systems to better explain the obtained results. Practical applications Nowadays, alternative food-processing technologies are under research to obtain safe, fresh-tasting, and nutritive foods using mild temperatures or no heat. This work aimed to evaluate a configuration wherein a unit of UVC-coiled equipment was coupled with a continuous-flow MW system. Processing times for treating juices can be significantly reduced by combining a UVC coiled equipment with a continuous flow microwave system, because of the enhanced effect of UVC at mild temperatures and the faster heating due to the MW. Its potential implementation will allow the food industry to offer minimally processed products with clean labels and at an affordable cost. 1 | INTRODUCTION Conventional heat treatments for the pasteurization of juices have many advantages. For instance, they guarantee food safety by increasing the product shelf life through the inactivation of enzymes and microorganisms. However, thermal processing has some disadvantages, since it can induce flavor losses and deterioration in the natural quality of fresh juices (Rabie, Soliman, Diaconeasa, &

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Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy

Cited by 31 publications

References 36 publications

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

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