151
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Laokuldilok T, Rattanathanan Y. Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability. Cereal Chem 2014. [DOI: 10.1094/cchem-02-14-0022-r] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, 50100, Thailand
- Lanna Rice Research Center, Chiang Mai University, 50200, Thailand
- Corresponding author. Phone: +66 53948306
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152
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Babbar N, Oberoi HS, Sandhu SK. Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues. Crit Rev Food Sci Nutr 2014; 55:319-37. [DOI: 10.1080/10408398.2011.653734] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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153
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Topuz OK, Yerlikaya P, Uçak İ, Gümüş B, Büyükbenli HA, Gökoğlu N. Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. Journal of Food Science and Technology 2014. [DOI: 10.1007/s13197-014-1517-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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154
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Ismail T, Akhtar S, Riaz M, Ismail A. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. Int J Food Sci Nutr 2014; 65:661-6. [PMID: 24725173 DOI: 10.3109/09637486.2014.908170] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The present study aims at highlighting the nutritive potential of pomegranate peel and its possible utilization as an ingredient of choice to nutritionally enrich cookies. Biochemical composition and free radical scavenging features of pomegranate peel powder (PoP) and PoP supplemented cookies were measured. PoP supplementation significantly (p < 0.05) improved dietary fibers (0.32-1.96 g/100 g), total phenols (90.7-161.9 mg GAE/100 g) and inorganic residues (0.53-0.76 g/100 g) of cookies. Similarly, significant increase in Ca, K, Fe and Zn levels was noted in supplemented cookies. Almost 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was recorded in cookies carrying highest concentration of PoP and phenolic contents. PoP phenolics of supplemented cookies were shown to reduce oxidative degradation during four months storage. Present study suggests PoP supplementation in baked products as a potential source of micro and macronutrients. Application of PoP in ready to serve foods seems to be a potential disease preventive and ameliorative approach in tandem with its preservation and nutritional enhancement features.
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Affiliation(s)
- Tariq Ismail
- Department of Food Science and Technology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University , Multan , Pakistan
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155
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Keşkekoğlu H, Üren A. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat Sci 2014; 96:1446-51. [DOI: 10.1016/j.meatsci.2013.12.004] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Revised: 11/27/2013] [Accepted: 12/09/2013] [Indexed: 11/27/2022]
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156
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Hasnaoui N, Wathelet B, Jiménez-Araujo A. Valorization of pomegranate peel from 12 cultivars: dietary fibre composition, antioxidant capacity and functional properties. Food Chem 2014; 160:196-203. [PMID: 24799227 DOI: 10.1016/j.foodchem.2014.03.089] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 03/14/2014] [Accepted: 03/15/2014] [Indexed: 01/03/2023]
Abstract
The dried powdered fruit peels of pomegranate (Punica granatum L.) (PomP) from 12 cultivars were used to extract and characterise their dietary fibre (DF) and to assess their functional and antioxidant properties. The total DF content varied between 33.10 and 62/100 g. The cellulose, Klason lignin, uronic acid and total neutral sugars (NS) composition of DF was: 16.53-22.71, 20.59-41.86, 13.98-23.31 and 16.88-19.66/100g, respectively. Arabinose and xylose were the most present NS with more than 60% of total NS content. The ratio of insoluble to soluble DF was around 1, reflecting the balanced composition of PomP's DF. Besides, PomP powder showed intermediate values for water- and oil-holding capacities: 2.31-3.53 and 2.80-4.05 mL/g, respectively, and strong retardation effect on the dialysis of glucose, reaching ∼60%. Also, it has been shown that most of the antioxidants can be extracted, based on the strong soluble antioxidant activity (2018-2649 μmol Trolox/g) compared to the insoluble one (13-23 μmol Trolox/g).
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Affiliation(s)
- Nejib Hasnaoui
- Industrial Biological Chemistry Unit, Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux 5030, Belgium.
| | - Bernard Wathelet
- Industrial Biological Chemistry Unit, Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux 5030, Belgium
| | - Ana Jiménez-Araujo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avenida Padre García Tejero 4, Sevilla 41012, Spain
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157
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Abreu VKG, Pereira ALF, Freitas ERD, Trevisan MTS, Costa JMCD. Effect of anacardic acid on oxidative and color stability of spray dried egg yolk. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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158
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Middha SK, Usha T, Pande V. A Review on Antihyperglycemic and Antihepatoprotective Activity of Eco-Friendly Punica granatum Peel Waste. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2013; 2013:656172. [PMID: 23878603 PMCID: PMC3708418 DOI: 10.1155/2013/656172] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 03/25/2013] [Accepted: 04/25/2013] [Indexed: 11/26/2022]
Abstract
Over the past decade, pomegranate (Punica granatum) is entitled as a wonder fruit because of its voluminous pharmacological properties. In 1830, P. granatum fruit was first recognized in United States Pharmacopeia; the Philadelphia edition introduced the rind of the fruit, the New York edition the bark of the root and further 1890 edition the stem bark was introduced. There are significant efforts and progress made in establishing the pharmacological mechanisms of peel (pericarp or rind) and the individual constituents responsible for them. This review provides an insight on the phytochemical components that contribute too antihyperglycemic, hepatoprotective, antihyperlipidemic effect, and numerous other effects of wonderful, economic, and eco-friendly pomegranate peel extract (PP).
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Affiliation(s)
- Sushil Kumar Middha
- Department of Biotechnology, Bhimtal Campus, Kumaun University, Nainital, Uttarakhand 263136, India
| | - Talambedu Usha
- Department of Biotechnology & Biochemistry, Maharani Lakshmi Ammanni College for Women, Bangalore 560012, India
| | - Veena Pande
- Department of Biotechnology, Bhimtal Campus, Kumaun University, Nainital, Uttarakhand 263136, India
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159
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Kışla D, Karabıyıklı Ş. Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus. J Food Sci 2013; 78:M715-8. [PMID: 23534450 DOI: 10.1111/1750-3841.12099] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Accepted: 02/04/2013] [Indexed: 11/29/2022]
Abstract
Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones.
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Affiliation(s)
- Duygu Kışla
- Food Engineering Dept., Faculty of Engineering, Ege Univ., 35100 Bornova, İzmir, Turkey
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160
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SAGIR I, TURHAN S. The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.173] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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161
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Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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162
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Kanatt SR, Rao M, Chawla S, Sharma A. Active chitosan–polyvinyl alcohol films with natural extracts. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.005] [Citation(s) in RCA: 250] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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163
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Horm KM, Harte FM, D'Souza DH. Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization. J Food Prot 2012; 75:1984-90. [PMID: 23127707 DOI: 10.4315/0362-028x.jfp-12-003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates-murine norovirus (MNV-1) and feline calicivirus (FCV-F9)-in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for <2 s and plaque was assayed in duplicate. In milk, FCV-F9 was reduced by ≥4 and ∼1.3 log PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ∼1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCV-F9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ∼1.3 log PFU/ml only at 300 MPa, and by ∼0.8 and ∼0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.
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Affiliation(s)
- Katie Marie Horm
- Department of Food Science and Technology, The University of Tennessee, Knoxville, TN, USA
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164
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Fawole OA, Makunga NP, Opara UL. Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2012; 12:200. [PMID: 23110485 PMCID: PMC3527236 DOI: 10.1186/1472-6882-12-200] [Citation(s) in RCA: 137] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Accepted: 10/03/2012] [Indexed: 11/16/2022]
Abstract
BACKGROUND This study evaluated, using in vitro assays, the antibacterial, antioxidant, and tyrosinase-inhibition activities of methanolic extracts from peels of seven commercially grown pomegranate cultivars. METHODS Antibacterial activity was tested on Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli and Klebsiella pneumonia) using a microdilution method. Several potential antioxidant activities, including radical-scavenging ability (RSA), ferrous ion chelating (FIC) and ferric ion reducing antioxidant power (FRAP), were evaluated. Tyrosinase enzyme inhibition was investigated against monophenolase (tyrosine) and diphenolase (DOPA), with arbutin and kojic acid as positive controls. Furthermore, phenolic contents including total flavonoid content (TFC), gallotannin content (GTC) and total anthocyanin content (TAC) were determined using colourimetric methods. HPLC-ESI/MSn analysis of phenolic composition of methanolic extracts was also performed. RESULTS Methanolic peel extracts showed strong broad-spectrum activity against Gram-positive and Gram-negative bacteria, with the minimum inhibitory concentrations (MIC) ranging from 0.2 to 0.78 mg/ml. At the highest concentration tested (1000 μg/ml), radical scavenging activities were significantly higher in Arakta (83.54%), Ganesh (83.56%), and Ruby (83.34%) cultivars (P< 0.05). Dose dependent FIC and FRAP activities were exhibited by all the peel extracts. All extracts also exhibited high inhibition (>50%) against monophenolase and diphenolase activities at the highest screening concentration. The most active peel extract was the Bhagwa cultivar against monophenolase and the Arakta cultivar against diphenolase with IC50 values of 3.66 μg/ml and 15.88 μg/ml, respectively. High amounts of phenolic compounds were found in peel extracts with the highest and lowest total phenolic contents of 295.5 (Ganesh) and 179.3 mg/g dry extract (Molla de Elche), respectively. Catechin, epicatechin, ellagic acid and gallic acid were found in all cultivars, of which ellagic acid was the most abundant comprising of more than 50% of total phenolic compounds detected in each cultivar. CONCLUSIONS The present study showed that the tested pomegranate peels exhibited strong antibacterial, antioxidant and tyrosinase-inhibition activities. These results suggest that pomegranate fruit peel could be exploited as a potential source of natural antimicrobial and antioxidant agents as well as tyrosinase inhibitors.
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Affiliation(s)
- Olaniyi A Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa
| | - Nokwanda P Makunga
- Department of Botany and Zoology, Faculty of Science, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa
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165
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Sánchez-Zapata E, Pérez-Alvarez JA, Fernández-López J. Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03089.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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166
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Chinprahast N, Suwannadath A, Homjabok T. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03084.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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167
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168
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Banerjee R, Verma AK, Das AK, Rajkumar V, Shewalkar A, Narkhede H. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci 2012; 91:179-84. [DOI: 10.1016/j.meatsci.2012.01.016] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Revised: 12/16/2011] [Accepted: 01/19/2012] [Indexed: 10/14/2022]
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169
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Negi PS. Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. Int J Food Microbiol 2012; 156:7-17. [PMID: 22459761 DOI: 10.1016/j.ijfoodmicro.2012.03.006] [Citation(s) in RCA: 302] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2011] [Revised: 03/02/2012] [Accepted: 03/03/2012] [Indexed: 11/17/2022]
Abstract
The microbial safety of foods continues to be a major concern to consumers, regulatory agencies and food industries throughout the world. Many food preservation strategies have been used traditionally for the control of microbial spoilage in foods but the contamination of food and spoilage by microorganisms is a problem yet to be controlled adequately. Although synthetic antimicrobials are approved in many countries, the recent trend has been for use of natural preservatives, which necessitates the exploration of alternative sources of safe, effective and acceptable natural preservatives. Plants contain innumerable constituents and are valuable sources of new and biologically active molecules possessing antimicrobial properties. Plants extracts either as standardized extracts or as a source of pure compounds provide unlimited opportunities for control of microbial growth owing to their chemical diversity. Many plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds, but the variations in quality and quantity of their bioactive constituents is the major detriments in their food use. Further, phytochemicals added to foods may be lost by various processing techniques. Several plant extracts or purified compounds intended for food use have been consumed by humans for thousands of years, but typical toxicological information is not available for them. Although international guidelines exist for the safety evaluation of food additives, owing to problems in standardization of plant extracts, typical toxicological values have not been assigned to them. Development of cost effective isolation procedures that yield standardized extracts as well as safety and toxicology evaluation of these antimicrobials requires a deeper investigation.
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Affiliation(s)
- Pradeep Singh Negi
- Human Resource Development Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore 570020, India.
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170
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Tenore GC, Novellino E, Basile A. Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts. J Funct Foods 2012. [DOI: 10.1016/j.jff.2011.09.003] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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171
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Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina A. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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172
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Tian H, Zhang H, Zhan P, Tian F. Composition and antioxidant and antimicrobial activities of white apricot almond (Amygdalus communis L.) oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000514] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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173
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174
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Su X, Sangster MY, D'Souza DH. Time-dependent effects of pomegranate juice and pomegranate polyphenols on foodborne viral reduction. Foodborne Pathog Dis 2011; 8:1177-83. [PMID: 21777065 DOI: 10.1089/fpd.2011.0873] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Pomegranate juice (PJ) and pomegranate polyphenolic extracts (PP) have antiviral effects against HIV-1, influenza, herpes, and poxviruses, and we recently demonstrated their effect against human noroviral surrogates. In the present study, the time-dependent effects of two commercial brands of PJ and PP at two concentrations (2 and 4 mg/mL) on the infectivity of foodborne viral surrogates (feline calicivirus FCV-F9, murine norovirus MNV-1, and MS2 bacteriophage) at room temperature for up to 1 h were evaluated. Each virus at ∼5 log(10) plaque-forming units (PFU)/mL was mixed with equal volumes of PJ, or PP at 4 or 8 mg/mL, and incubated for 0, 10, 20, 30, 45, and 60 min at room temperature. Viral titers after each treatment were determined by standardized plaque assays and compared with untreated controls. Virus titer reduction by PJ and PP was found to be a rather rapid process, with ≥50% of titer reduction occurring within the first 20 min of treatment for all three tested viruses. Within the first 20 min, titer reductions of 3.12, 0.79, and 0.23 log(10) PFU/mL for FCV-F9, MNV-1, and MS2, respectively, were obtained using PJ. FCV-F9, MNV-1, and MS2 titers were reduced by 4.02, 0.68, and 0.18 log(10) PFU/mL with 2 mg/mL PP and 5.09, 1.14, and 0.19 log(10) PFU/mL with 4 mg/mL PP, respectively, after 20 min. The mechanism of viral reduction by PJ and PP needs to be elucidated and clinical trials should be undertaken before recommending for therapeutic or preventive purposes.
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Affiliation(s)
- Xiaowei Su
- Department of Food Science and Technology, The University of Tennessee-Knoxville, Knoxville, Tennessee 37996-4591, USA
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175
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Survival of human norovirus surrogates in milk, orange, and pomegranate juice, and juice blends at refrigeration (4 °C). Food Microbiol 2011; 28:1054-61. [PMID: 21569952 DOI: 10.1016/j.fm.2011.02.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2010] [Revised: 01/06/2011] [Accepted: 02/22/2011] [Indexed: 01/03/2023]
Abstract
Fresh fruits, juices, and beverages have been implicated in human noroviral and hepatitis A virus outbreaks. The purpose of this study was to determine the survival of human norovirus surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in juices (orange and pomegranate juices), juice blends (pomegranate and orange juice) and milk over 0, 1, 2, 7, 14, and 21 days at refrigeration (4 °C). Juices, juice blends, and milk were inoculated with each virus over 21 days, serially diluted in cell culture media, and plaque assayed. MNV-1 showed no reduction in titer after 21 days in orange juice and milk, but moderate reduction (1.4 log) in pomegranate juice from a titer of 5 log(10) PFU/ml. However, MNV-1 was completely reduced after 7 days in the orange and pomegranate juice blend. FCV-F9 from a titer of 6 log(10) PFU/ml was completely reduced after 14 days in orange as well as pomegranate juice and by ∼ 3 logs after 21 days in milk at 4 °C. Interestingly, FCV-F9 was completely reduced after 1 day in the orange and pomegranate juice blend at 4 °C. MS2 was reduced by ∼ 1.28 log after 21 days in orange juice from a titer of 6 log(10) PFU/ml, and <1 log after 21 days in milk or pomegranate juice, with juice blends showing minimal reduction (<1 log) after 21 days at 4 °C. These results show the survival pattern of noroviruses that aid in the transmission of foodborne viral outbreaks. The data obtained can be used in quantitative viral risk assessment studies and to develop improved measures to prevent virus survival towards controlling outbreaks.
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176
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Özalp Özen B, Eren M, Pala A, Özmen İ, Soyer A. Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02541.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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