Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

Abstract

High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa).

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

“…The increment on PME activity observed at some processing conditions could be related with their release from cell compartments. The high baroresistance of this enzyme was previously observed in products like tomato juice (residual activity of 72% at 200 MPa/ 10 min/25°C/pH 3.8-4.2 adjusted to 4.5) (Kuo-Chiang 2008) and mango nectar (55% at 345 MPa/4 min/\17°C, pH was adjusted to 7.0) (Bermúdez-Aguirre et al 2011). For beverages treated during 2-10 min, it is noted that the higher the pressure level the lower the residual PME activity.…”

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“…The potential use of HHP in biotechnological processes has been reported (Rivalain et al, 2010), specifically to decrease and/or eliminate enzymatic activity , microbial (Klotz et al, 2010) as well as to stabilize food (Jacobo-Velázquez et al, 2012). The use of HHP has been reported in fruit juices such as passion fruit (Laboissière et al, 2007), cucumber (Zhao et al, 2013), apple (Moody et al, 2014) and in mango juices for the destruction of Escherichia coli O157: H7 and some enzymes (Hiremath & Ramaswamy, 2012;Bermúdez-Aguirre et al, 2011). The quality of food products is affected by the inactivation or activation of some enzymes by using HPP.…”

“…Se ha reportado el uso potencial de la HHP en procesos biotecnológicos (Rivalain et al, 2010), específicamente para disminuir y/o eliminar la actividad enzimática , microbiana (Klotz et al, 2010), así como estabilizar alimentos (Jacobo-Velázquez & Hernández-Brenes., 2012). Actualmente, se han reportado diversos estudios en jugos de frutas tales como fruta de la pasión (Laboissière et al, 2007), pepino (Zhao et al, 2013), manzana (Moody et al, 2014); en jugos de mango para destrucción de Escherichia coli O157: H7 y algunas enzimas (Hiremath & Ramaswamy, 2012;Bermúdez-Aguirre et al, 2011). Se ha observado que algunas enzimas se inactivan con las HHP, mientras que otras se activan, repercutiendo en la calidad de los productos alimentarios.…”

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“…The potential use of HHP in biotechnological processes has been reported (Rivalain et al, 2010), specifically to decrease and/or eliminate enzymatic activity (Huang et al, 2013), microbial (Klotz et al, 2010) as well as to stabilize food (Jacobo-Velázquez et al, 2012). The use of HHP has been reported in fruit juices such as passion fruit (Laboissière et al, 2007), cucumber (Zhao et al, 2013), apple (Moody et al, 2014) and in mango juices for the destruction of Escherichia coli O157: H7 and some enzymes (Hiremath & Ramaswamy, 2012;Bermúdez-Aguirre et al, 2011). The quality of food products is affected by the inactivation or activation of some enzymes by using HPP.…”

“…Se ha reportado el uso potencial de la HHP en procesos biotecnológicos (Rivalain et al, 2010), específicamente para disminuir y/o eliminar la actividad enzimática (Huang et al, 2013), microbiana (Klotz et al, 2010), así como estabilizar alimentos (Jacobo-Velázquez & Hernández-Brenes., 2012). Actualmente, se han reportado diversos estudios en jugos de frutas tales como fruta de la pasión (Laboissière et al, 2007), pepino (Zhao et al, 2013), manzana (Moody et al, 2014); en jugos de mango para destrucción de Escherichia coli O157: H7 y algunas enzimas (Hiremath & Ramaswamy, 2012;Bermúdez-Aguirre et al, 2011). Se ha observado que algunas enzimas se inactivan con las HHP, mientras que otras se activan, repercutiendo en la calidad de los productos alimentarios.…”