Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide

Liao, Hongmei; Hu, Xiaosong; Liao, Xiaojun; Chen, Fang; Wu, Jihong

doi:10.1016/j.ijfoodmicro.2007.06.018

Cited by 99 publications

(57 citation statements)

References 28 publications

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“…The total bacterial count in the untreated water dropped rapidly at first stage and slowly at second stage in the SC-CO 2 treatment and the inactivation rate increased as the temperature increased. The survival curves described by a rapid-to-slow two stage kinetics were in agreement with the findings of some earlier studies (Ishikawa et al, 1995b;Louka et al, 1999;Liao et al, 2007). However, there were some previous reports in which the survival curves were described by a slow-to-rapid two stage kinetics (Ballestra et al, 1996;Oulé et al, 2006).…”

Section: Results and Discussion Inactivation Of Microorganisms In Untsupporting

confidence: 91%

Inactivation of microorganisms in untreated water by a continuous flow system with supercritical CO2 bubbling

Kobayashi

Yazama

Ikeura

et al. 2009

J. of Wat. & Envir. Tech.

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The effects of supercritical CO 2 bubbling (SC-CO 2 ) treatment on the inactivation of microorganisms in water prior to treatment at a municipal water filtering plant (untreated water) were investigated as a way to produce safe drinking water. The coliform bacterial count decreased concomitantly with increasing CO 2 /sample flow rate in the SC-CO 2 treatment. In particular, coliform bacteria could not be detected at a CO 2 /sample flow rate greater than 55%. Also, the total bacterial count dropped rapidly at first stage and slowly at second stage in the SC-CO 2 treatment. Upon observation of Escherichia coli before and after the SC-CO 2 treatment with scanning electron microscopy and transmission electron microscopy, it was observed that the cells treated with SC-CO 2 were shorter than untreated cells and that cytoplasm with low electronic density in the treated cells disappeared. In addition, four types of metabolic enzyme in E. coli cells were effectively inactivated by the SC-CO 2 treatment. These results suggested that SC-CO 2 treatment could effectively inactivate microorganisms in untreated water, and induce morphological changes and inactivate metabolic enzymes of E. coli cells.

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Section: Results and Discussion Inactivation Of Microorganisms In Untsupporting

confidence: 91%

Inactivation of microorganisms in untreated water by a continuous flow system with supercritical CO2 bubbling

Kobayashi

Yazama

Ikeura

et al. 2009

J. of Wat. & Envir. Tech.

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“…HPCD process system The diagram of the HPCD system was described by Liao et al (2007), as shown in Fig. 1.…”

Section: Methodsmentioning

confidence: 99%

“…HPCD has been used to inactivate microorganisms and enzymes effectively (Hong and Pyun 1999;Corwin and Shellhammer 2002;Liao et al 2007;Liu et al 2008;Huang et al 2009;Liu et al 2010) without destroying the fresh-like sensory, nutrients, and physical properties of liquid foods (Damar and Balaban 2006). For example, HPCD treatment has been used to inactivate the pectinesterase in orange juice (Balaban et al 1991) and apple juice (Zhi et al 2008); alkaline protease and lipase in the aqueous solution (Ishikawa et al 1995); lipoxygenase and peroxidase in sucrose solutions (Tedjo et al 2000).…”

mentioning

confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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“…As reduções foram de 1,86 Log para a contagem de aeróbios e 1,25 Log para a contagem de bolores e leveduras. Liao et al (2007) Este trabalho tem como objetivo avaliar o efeito da adição de etanol como coadjuvante no processo de inativação de micro-organismos em ostras associado ação do CO 2 supercrítico.…”

Section: Introductionunclassified

“…As reduções foram de 1,86 Log para a contagem de aeróbios e 1,25 Log para a contagem de bolores e leveduras. Liao et al (2007) estudaram a utilização de CO 2 pressurizado no processo de inativação de E. coli inoculada em suco de maçã não clarificado. As condições utilizadas foram 200bar e…”

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UTILIZAÇÃO DE ETANOL COMO COADJUVANTE NO PROCESSO DE INATIVAÇÃO DE MICRO-ORGANISMOS DE OSTRAS ATRAVÉS DA AÇÃO DIÓXIDO DE CARBONO SUPERCRÍTICO (scCO2)

Soares¹,

Lerin²,

Zimann³

et al. 2015

Anais Do Congresso Brasileiro De Engenharia Química Em Iniciação Científica - Cobeq IC 2015

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RESUMO -O processamento com CO 2 supercrítico pode ser utilizado para a inativação microbiológica em alimentos, contudo o tempo de processo ainda é considerado longo. A utilização de etanol como coadjuvante de processo apresenta-se como alternativa para a redução, devido ao seu conhecido efeito bactericida. O presente estudo avaliou a influência de diferentes concentrações de etanol no processo de inativação de micro-organismos de ostras em meio supercrítico. Foram estudadas condições de tempo de processo de 120 min., temperatura de 33°C, ciclo de pressão de 80 -200 -80bar, razão massa/massa ostras/scCO2 de 1:08 e taxa de pressurização/despressurização de 100 bar.min -1 . As concentrações de etanol testadas foram 0,1%; 0,25%; 0,5% e 1%. A condição experimental em que 0,5% de etanol foi adicionado apresentou uma redução de 4,10 Log (redução total) na contagem de aeróbios mesófilos, enquanto o controle (0% de etanol) apresentou redução de 1,30 Log dos 4,09 Logs iniciais. INTRODUÇÃOAs ostras (Crassostrea gigas) são moluscos bivalves que se alimentam através da filtração da água em que vivem. Assim as condições do ambiente onde são cultivadas interferem diretamente na sua qualidade, além de fatores como temperatura e salinidade da água de cultivo.Assim, a utilização de processos não térmicos, como a utilização do dióxido de carbono supercrítico, aparece como opção às tecnologias convencionais, buscando garantir a qualidade microbiológica das ostras, aumentando sua vida útil e preservando as características físicas e sensoriais desejadas. Bi et al. (2011) avaliaram o efeito do tratamento com CO 2 supercrítico na inativação dos micro-organismos naturalmente presentes em cenouras frescas fatiadas, nas condições experimentais de 50 bar, 20ºC e tempo de 20 minutos. As reduções foram de 1,86 Log para a contagem de aeróbios e 1,25 Log para a contagem de bolores e leveduras. Liao et al. (2007) estudaram a utilização de CO 2 pressurizado no processo de inativação de E. coli inoculada em suco de maçã não clarificado. As condições utilizadas foram 200bar e

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Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide

Cited by 99 publications

References 28 publications

Inactivation of microorganisms in untreated water by a continuous flow system with supercritical CO2 bubbling

Inactivation of microorganisms in untreated water by a continuous flow system with supercritical CO2 bubbling

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

UTILIZAÇÃO DE ETANOL COMO COADJUVANTE NO PROCESSO DE INATIVAÇÃO DE MICRO-ORGANISMOS DE OSTRAS ATRAVÉS DA AÇÃO DIÓXIDO DE CARBONO SUPERCRÍTICO (scCO2)

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