Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

Espina, Laura; Somolinos, María; Ait-Ouazzou, Abdenour; Condón, S.; García-Gonzalo, Diego; Pagán, Rafael

doi:10.1016/j.ijfoodmicro.2012.07.020

Cited by 72 publications

(46 citation statements)

References 27 publications

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“…Similar reductions in the thermal resistance of E. coli O157:H7 in orange juice were found by Espina et al (2014) when combining limonene or orange essential oil with heat. Among the highest reductions observed in thermal resistance when combining essential oils with heat, are those found by Espina et al (2012) when treating E. coli O157:H7 in apple juice, where treatment times were down to 6 times lower when lemon essential oils were added.…”

Section: Resultsmentioning

confidence: 99%

“…These synergistic effects have been explained in terms of inactivation of heat-injured cells when the antimicrobials are present in the heating medium (Espina et al, 2012), i.e. heat causes injuries to different cell structures but is not able to inactivate these injured cells when applied alone.…”

Section: Resultsmentioning

confidence: 99%

“…In 2013, Juneja, Altuntaş , Ayhan, Hwang, Sheen and Friedman studied the thermal stability of this microorganism in minced meat with different concentrations of sodium chloride and polyphenols from apple. Espina, Cond on, Pag an and García-Gonzalo (2014), Espina et al (2012) and Luis-Villarroya et al (2015) have proposed the use of citrus essential oils and a propolis-based dietary supplement, respectively, to reduce the intensity of the thermal treatment needed to inactivate Escherichia coli O157:H7 in acidic media such as fruit juices.…”

Section: Introductionmentioning

confidence: 99%

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When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

2016

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a b s t r a c tThe application of oily antimicrobials in form of nanoemulsion has been proved to solve the problem of their immiscibility in aqueous media, still preventing microbial growth and even improving the antimicrobial effect observed when applied directly. At present, only a few documented studies have evaluated the combined effect of nanoemulsions with other factors of stress for the microorganism. The present research shows very promising results on the combination of nanoemulsified D-limonene with thermal treatments on the inactivation of Listeria monocytogenes. The thermal resistance of L. monocytogenes was reduced two to five times when 0.5 mM D-limonene was added directly to the heating medium. However, when the same concentration of D-limonene was present in the heating medium in form of nanoemulsion, the heat resistance was reduced by one hundred times at all heating temperatures tested. The addition of nanoemulsified antimicrobials would allow to reduce greatly the intensity of the thermal treatments currently applied in the food processing industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

2016

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“…The higher degree of inactivation reported by these authors may be related with the intrinsic factors in the carrot juice, which exert a protective effect unlike the buffer. It is well known that pH level can modify not only microbial resistance to physical and chemical agents but also the mechanism of action of synthetic antimicrobials (Espina et al, 2012). However, there is still little information available about the effect of pH on natural antimicrobial activity and the results are variable among studies (Ait-Ouazzou et al, 2011;Somolinos, García, Mackey & Pagán, 2010).…”

Section: Combined Effect Of Ca-e and Acidification In Carrot Juicementioning

confidence: 99%

Effect of emulsification on the antimicrobial activity of carvacrol

Char

Cisternas

Pérez

et al. 2015

CyTA - Journal of Food

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This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul ® (1:2 emulsion) and its antimicrobial activity was determined on Escherichia coli and Lactobacillus plantarum. The combined effect of CA-E and pH reduction to 4.5 was assessed on different juices. The sensitivity of L. plantarum to carvacrol was not affected by emulsification, whereas E. coli presented higher minimal inhibitory concentrations. Combined treatments improved the effect: 0.5 µL/mL CA-E increased from 0.2 to 2.1 log reductions of E. coli. Carvacrol emulsion (1.0 µL/mL) successfully inactivated E. coli in apple and orange juices, attaining undetectable levels (<1 log CFU/mL). The efficacy of carvacrol emulsion was improved by acidification; therefore, its incorporation at low doses in acidic foods may be a useful alternative for multiple applications.Keywords: natural antimicrobials; emulsion; carrot juice; Escherichia coli; Lactobacillus plantarum Este trabajo se basa en la emulsificación del carvacrol para su incorporación a jugos con el objetivo de retener su actividad antimicrobiana y mejorar la estabilidad del aceite en sistemas acuosos. El carvacrol se emulsificó (CA-E) utilizando capsul ® (emulsión1:2) y la actividad antimicrobiana se determinó sobre Escherichia coli y Lactobacillus plantarum. El efecto combinado de CA-E y la reducción del pH a 4,5 se evaluó en diferentes jugos. La emulsión no afectó la sensibilidad de L. plantarum al carvacrol; sin embargo, E. coli presentó mayor concentración mínima inhibitoria. Los tratamientos combinados incrementaron el efecto, 0,5 µL/mL CA-E aumentó desde 0,2 a 2,1 reducciones log de E. coli. La emulsión de carvacrol (1,0 µL/mL) inactivó exitosamente a E. coli en jugos de manzana y naranja, alcanzando niveles indetectables (<1 log UFC/mL). La eficacia de la emulsión de carvacrol aumentó por la acidificación, permitiendo su uso en bajas dosis en alimentos ácidos, constituyendo una alternativa para múltiples aplicaciones en alimentos.

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“…Consumers' demand for high-quality foods that are microbiologically safe and stable has awakened a growing interest in non-thermal preservation techniques [2]. Pulsed magnetic field (PMF) treatment is an attractive nonthermal processing technique that has minimal deleterious effects on the appearance, flavor, texture, and nutritional quality Jingya Qian, Cunshan Zhou are joint first author.…”

Section: Introductionmentioning

confidence: 99%

Proteomics Analyses and Morphological Structure of Bacillus subtilis Inactivated by Pulsed Magnetic Field

Qian

Zhou

et al. 2016

Food Biophysics

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Pulsed magnetic field (PMF) technology has emerged as a non-thermal method for inhibition of spoilage microorganism in food. In this study, we evaluate the effect of PMF treatment on the inactivation of Bacillus subtilis. The mechanisms responsible for cell death were also studied using transmission electron microscopy (TEM) and proteome approaches. Results showed that the survival rate of B. subtilis generally decreased with an increase of pulse numbers at the intensity of 3.30 T. The observation of TEM showed damage in cell cytoplasm and cytoplasmic membrane after PMF treatment. Additionally, 18 differentially expressed protein spots were identified by two dimensional gel electrophoresis (2D-GE) and matrix-assisted laser desorption/ionization-time-offlight/time-of-flight (MALDI-TOF/TOF) analysis. The downregulated outer membrane protein A (OmpA) illustrated that PMF destroyed the cell membrane. Furthermore, Gene ontology (GO) analysis and kyoto encyclopedia of genes and genomes (KEGG) pathway analysis were used to characterize the functions of those proteins. That PMF treatment damaged the membrane component, depressed cellular molecular functions and biological process, and decreased the carbohydrate metabolism and energy metabolism, which explain the death of cells. The presented results give the better view into the proteome of food microorganism and provide insight into the nature of PMF inactivation mechanisms.

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Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

Cited by 72 publications

References 27 publications

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

Effect of emulsification on the antimicrobial activity of carvacrol

Proteomics Analyses and Morphological Structure of Bacillus subtilis Inactivated by Pulsed Magnetic Field

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