Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

The inactivation of polyphenoloxidase (PPO) and peroxidase (POD) enzymes in sugarcane juice by ozone treatment was modeled in this kinetic study. The juice was exposed to three ozone doses per unit volume, 0.12, 0.28, and 0.45 mg min−1 ml−1 for exposure time varied in the range of 5 to 50 min. The result showed that, after 50 min of treatment, maximum PPO and POD inactivation of 83.24% and 86.03%, respectively, were achieved with ozone exposure dose of 0.45 mg min−1 ml−1. Among all attempted models, the inactivation kinetics of both the enzymes could be best modeled with Weibull model which provided adequate fitting of data with good agreement (adj R2 > .96, accuracy factor ~1 and akaike increment = 0). Derived Weibull model equations based on relationship of scale parameter with ozone dose were introduced to describe residual activity as a function of ozone dose in addition to exposure time. Practical applications During long term storage, sugarcane juice is susceptible to rapid oxidation by browning enzymes. The approach of their inactivation is crucial for better storability with least deterioration in juice quality. Ozone treatment is attempted to achieve the effect through kinetic study and mathematical data modeling. The kinetic models are able to quantitate the inactivation effect by the treatment. Determination of kinetic parameters for enzyme inactivation is of paramount importance for the design and optimization of the process to achieve safe food product.

show abstract

“…The reduction in BI after ozonation was also observed by Song et al. (2015) and Rajashri et al. (2020).…”

Section: Resultssupporting

confidence: 78%

Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice

Panigrahi

Vishwakarma

Mishra

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In the literature, research work on the evaluation of the effectiveness of gas ozone in combination with various physical methods has been found [22,23,24,25]. Sung et al [23] examined the action of gas ozone and high temperature on inactivation of L. monocytogenes present in apple juice.…”

Section: Discussionmentioning

confidence: 99%

Biocidal Effectiveness of Selected Disinfectants Solutions Based on Water and Ozonated Water against Listeria monocytogenes Strains

et al. 2019

View full text Add to dashboard Cite

The aim of this study was to compare the biocidal effectiveness of disinfectants solutions prepared with ozonated and non-ozonated water against Listeria monocytogenes. Six L. monocytogenes strains were the research material (four isolates from food: meat (LMO-M), dairy products (LMO-N), vegetables (LMO-W), and fish (LMO-R); one clinical strain (LMO-K) and reference strain ATCC 19111). The evaluation of the biocidal effectiveness of disinfectant solutions (QAC—quaternary ammonium compounds; OA—oxidizing agents; ChC—chlorine compounds; IC—iodine compounds; NANO—nanoparticles) was carried out, marking the MBC values. Based on the obtained results, the effectiveness coefficient (A) were calculated. The smaller the A value, the greater the efficiency of disinfection solutions prepared on the basis of ozonated versus non-ozonated water. Ozonated water showed biocidal efficacy against L. monocytogenes. Among tested disinfectentants, independent on type of water used for preparation, the most effective against L. monocytogenes were: QAC 1 (benzyl-C12-18-alkydimethyl ammonium chlorides) (1.00 × 10−5–1.00 × 10−4 g/mL) in quaternary ammonium compounds, OA 3 (peracetic acid, hydrogen peroxide, bis (sulphate) bis (peroxymonosulfate)) (3.08 × 10−4 –3.70 × 10−3 g/mL) in oxidizing agents, ChC 1 (chlorine dioxide) (5.00 × 10−8 –7.00 × 10−7 g/mL) in chlorine compounds, IC 1 (iodine) (1.05–2.15 g/mL) in iodine compounds, and NANO 1 (nanocopper) (1.08 × 10−4 – 1.47 × 10−4 g/mL) in nanoparticles. The values of the activity coefficient for QAC ranged from 0.10 to 0.40, for OA—0.15–0.84, for ChC—0.25–0.83, for IC—0.45–0.60, and for NANO—0.70–0.84. The preparation of disinfectants solution on the basis of ozonated water, improved the microbicidal efficiency of the tested disinfectant, especially the quaternary ammonium compounds. An innovative element of our work is the use of ozonated water for the preparation of working solutions of the disinfection agents. Use ozonated water can help to reduce the use of disinfectant concentrations and limit the increasing of microbial resistance to disinfectants. This paper provides many new information to optimize hygiene plans in food processing plants and limit the spread of microorganisms such as L. monocytogenes.

show abstract

“…Navarro and others () demonstrated that the inactivation of PME in citrus juices by HPH at 150 MPa might be promoted by a low pH. Song and others () found that ozone treatment of pH 3.0 apple juice resulted in >5.36 log reduction of E. coli O157:H7; ozone treatment of pH 4.0 and 5.0 apple juice reduced this pathogen by 5.12 and 1.86 log CFU/mL, respectively.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

View full text Add to dashboard Cite

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

show abstract

Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

Abstract: The antimicrobial effect of ozone treatment on foodborne pathogens in apple juice can be reinforced by lowering the pH of apple juice.

Cited by 21 publications

References 51 publications

Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice

Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice

Biocidal Effectiveness of Selected Disinfectants Solutions Based on Water and Ozonated Water against Listeria monocytogenes Strains

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Contact Info

Product

Resources

About