Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7

Abstract

This study was performed to evaluate the responses of Escherichia coli 0157:H7 inoculated in an apple-carrot blended juice to manothermosonication (MTS) treatments. The MTS treatments were conducted in a continuous-flow MTS system. The juice samples were exposed to ultrasound treatment at combinations of three temperatures (60, 50 and 40°C) and three pressure levels (100, 200, and 300kPa) for five residence times (15, 30, 45, 60, and 75s). The results showed that higher treatment temperature (i.e. 60°C) and hydrostatic pressure in the MTS system significantly enhanced the microbial reduction. A FDA mandated 5-logCFU/ml reduction of E. coli 0157:H7 for juice processing was achieved in 30s for MTS treatment at 60°C, in comparison to 60s at 50°C. The Weilbull and Log-logistic models provided the best fitting of the inactivation data for the MTS treatments. Extensive damage of E. coli 0157:H7 cells treated with MTS was observed on micro-images of scanning electron microscopy and transmission electron microscopy.

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

“…The effects of ultrasonic treatment on important nutrients mainly include (i) the cell walls and vacuoles of plant tissues are destroyed or colloidal particles around cavitation collapse [ 10 , 14 ] and capillary effect [ 36 ], so that soluble nutrients are released; (ii) destroying the molecular structure of nutrients [ 10 , 11 ]. In the whole process, the former is much greater than the latter so that nutritionally important compounds can be retained to the maximum or even increased [ 14 , 15 , 16 , 17 , 37 ].…”

“…Meanwhile, coupling the US with other sterilization techniques showed good application potential in the preservation of various juices [ 11 , 14 , 15 , 16 , 17 ]. A variety of US-combined sterilization technologies not only show synergistic effects in inactivating microorganisms and enzymes, reducing the high energy cost of US, but also maintained the nutritional, organoleptic, and physicochemical properties of juices, even better than US treatment alone.…”

“…A variety of US-combined sterilization technologies not only show synergistic effects in inactivating microorganisms and enzymes, reducing the high energy cost of US, but also maintained the nutritional, organoleptic, and physicochemical properties of juices, even better than US treatment alone. Currently, the US-combined sterilization technologies that have been reported are thermosonication (TS, that is, US plus mild heat) [ 18 , 19 ], manosonication [ 20 ], manothermosonication [ 15 ], US plus gassing [ 16 ], US plus irradiation [ 17 ], US plus pulsed electric field [ 21 ], and US/TS plus antibacterial agents [ 22 ], etc. TS and US/TS plus an antibacterial agent (such as nisin) have been widely addressed [ 18 ], mainly due to their simple operation and low cost.…”

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

“…The same treatment resulted in a 3.3‐log reduction in Neosartorya fischeri ascospore numbers in apple juice (Kim & Silva, ). In the case of MS and MTS treatments, >5‐log reductions have been reported for Cronobacter sakazakii counts in apple juice (Arroyo, Cebrián, Pagán, & Condón, ) and a 5‐log reduction (MTS of 300 MPa at 40 °C) in E. coli cell numbers in an apple‐carrot juice blend (Kahraman, Lee, Zhang, & Feng, ).…”

Mano-Thermo-Sonication in Food Preservation

“…It was reported that increase in residence time and amplitude significantly reduced the microbial count (p <0.001) as compared to the untreated control samples. In an another study Guzel et al, (2014) Kahraman et al, (2017) reported the efficacy of MTS (40, 50, 60°C temperature and 100, 200, and 300 kPa, pressure) in reducing the E. coli O157:H7 population in apple-carrot juice to 5 log CFU/g in comparatively shorter time as compared to that of traditional HTST treatment. Along with microbial parameters, MTS was reported to be able to mend the chemical parameters such as antioxidant activity and total phenolic content.…”