1
|
Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol 2023; 112:104228. [PMID: 36906318 DOI: 10.1016/j.fm.2023.104228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/16/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, can show similar effect in bacteria adapted to low aw in different LMF components. Although CA and EG significantly accelerated thermal inactivation (55 °C) of S. Typhimurium in whey protein (WP), corn starch (CS) and peanut oil (PO) at 0.9 aw, such effect was not observed in bacteria adapted to lower aw (0.4). The matrix effect on bacterial thermal resistance was observed at 0.9 aw, which was ranked as WP > PO > CS. The effect of heat treatment with CA or EG on bacterial metabolic activity was also partially dependent on the food matrix. Bacteria adapted to lower aw had lower membrane fluidity and unsaturated to saturated fatty acids ratio, suggesting that bacteria at low aw can change its membrane composition to increase its rigidity, thus increasing resistance against the combined treatments. This study demonstrates the effect of aw and food components on the antimicrobials-assisted heat treatment in LMF and provides an insight into the resistance mechanism.
Collapse
Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
| |
Collapse
|
2
|
Kim WJ, Kang DH. Synergistic effects of 915 MHz microwave heating and essential oils on inactivation of foodborne pathogen in hot-chili sauce. Int J Food Microbiol 2023; 398:110210. [PMID: 37120941 DOI: 10.1016/j.ijfoodmicro.2023.110210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 04/05/2023] [Accepted: 04/08/2023] [Indexed: 05/02/2023]
Abstract
Essential oil is a food additive with antimicrobial properties but with limitations due to strong organoleptic properties. However, thermal treatments can be applied to reduce essential oil content while ensuring antimicrobial activities in food matrices. In this study, the inactivation efficiency of essential oils on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water (BPW) and hot-chili sauce was evaluated when coupled with 915 MHz microwave heating. Essential oils used in this study did not affect the dielectric properties and further heating rate of BPW and hot-chili sauce. The dielectric constant of BPW was 76.3 and dielectric loss factor was 30.9. In addition, it took 85 s to reach 100 °C for all samples. Among essential oils, synergistic microbial inactivation with microwave heating was observed from carvacrol (CL) and citral (CI), but not from eugenol (EU) and Carvone (CN). Specifically, CL and microwave heating (M) for 45 s showed the most effective inactivation (ca. 6 log reduction) for the pathogens in BPW. Similar trends were shown in hot-chili sauce. However, M + CI inactivation did not show synergistic effects in hot-chili sauce. Microwave heating time for hot-chilis sauce was 40 s. In propidium iodide uptake study, M + CL was found to cause most severe damage to cell membrane (758.5 of PI value for E. coli O157:H7) while M + CU and M + CN had little impact. In DiBAC4(3) test, CL resulted in the largest value (2.09 for E. coli O157:H7). These observations highlight that CL induces synergistic effects as it caused severe membrane damage along with destruction of membrane potential. The combined treatment did not show any significant difference in quality change compared to untreated hot-chili sauce (p > 0.05). The result indicates the potential application of CL and M combination for hot-chili sauce processes to ensure microbiological safety with acceptable quality.
Collapse
Affiliation(s)
- Woo-Ju Kim
- Department of Food science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| |
Collapse
|
3
|
Synergistic antimicrobial effects of Dryopteris erythrosora extract and mild heat treatment against Staphylococcus aureus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
|
4
|
Assessment of Antimicrobial Efficiency of Pistacia lentiscus and Fortunella margarita Essential Oils against Spoilage and Pathogenic Microbes in Ice Cream and Fruit Juices. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13030048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nowadays, the use of antimicrobial natural agents as alternative food preservatives represents an intriguing case. The purpose of this study was to investigate possible antimicrobial activity of Pistacia lentiscus and Fortunella margarita essential oils (EOs) and to evaluate their commercial potential in the food industry. The main constituents identified by GC/MS in Pistacia lentiscus EO were a-pinene (67.7%), myrcene (18.8%), and β-pinene (3.0%), whereas limonene (93.8%) and myrcene (2.7%) were the dominant compounds in Fortunella margarita EO. The antimicrobial properties were initially assayed and the minimum inhibitory, non-inhibitory, and minimum lethal concentration values against the Escherichiacoli, Listeria monocytogenes, Pseudomonas fragi, Aspergillus niger, and Saccharomyces cerevisiae were determined using a previously published model, combining absorbance measurements with the common dilution method and non-linear regression analysis to fit the data. Their efficiency was further validated in ice cream containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately inoculated with 4 logcfu/g Escherichiacoli, Listeria monocytogenes or Pseudomonas fragi, separately. Similarly, the activity of the oils was monitored in fruit juice (lemon, apple, and blackcurrant) containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately spiked with 100 spores/mL of Aspergillus niger or 4 logcfu/mL of Saccharomyces cerevisiae, separately. The results showed that microbial viable counts in the supplemented products ranged at significantly lower levels compared to the control samples during storage. Overall, the data indicated that both EOs constitute effective antimicrobial sources with many potent applications in the food industry.
Collapse
|
5
|
Sodium benzoate and sodium bisulfate as preservatives in apple juice and alternative sanitizers for washing cherry tomatoes. Int J Food Microbiol 2022; 372:109697. [DOI: 10.1016/j.ijfoodmicro.2022.109697] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 11/19/2022]
|
6
|
Tchuenchieu A, Sado Kamdem S, Bevivino A, Etoa FX, Essia Ngang JJ. Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound. Curr Res Food Sci 2022; 5:374-381. [PMID: 35198997 PMCID: PMC8850550 DOI: 10.1016/j.crfs.2022.02.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 01/31/2022] [Accepted: 02/06/2022] [Indexed: 11/29/2022] Open
Abstract
Mild heat treatment of fruit juices in combination with natural aroma compounds has been reported as an alternative to conventional pasteurization to better preserve their nutritional value. However, its antimicrobial efficiency varies from one juice to another. This study aims at developing a secondary predictive model of microbial inactivation scale during such combined process. Carvacrol was used as aroma compound and acid-adapted L. monocytogenes as target microorganism. The inactivation kinetics of this bacteria were followed in simulated fruit juices using a Central Composite Design with pH (2-6), °Brix (0–24), temperature (55–65 °C), and carvacrol concentration (0–60 μL/L) as independent variables. Curves were fitted to the Weibull inactivation model, and data collected used to generate two predictive models of the inactivation scale parameter through multiple regression analysis following an empirical and a mechanistic (based on Gamma concept) approach. The best of the two models was then validated using real fruit (orange, pineapple, and watermelon) juices. The empirical model where only the four variables tested were considered showed a lower statistical performance compared to the mechanistic model where octanol-water partition coefficient (Ko/w) and vapour pressure (Vp) of carvacrol at the treatment temperature were integrated (R2 0.6 and 0.9; Accuracy factor 1.5 and 1.3; Sum of Squared Error 3.6 and 1.1, respectively). No significant difference was observed between inactivation scale values obtained with real juices and the predicted values calculated using this mechanistic model. The Ko/w and Vp of the aroma compound used are key parameters that determine the efficiency of the above-described combined treatment. pH and Brix of fruit juices determine L. monocytogenes mild heat inactivation Carvacrol supplementation enhances mild heat tolerance of Listeria monocytogenes This carvacrol effect is determined by its partition coefficient and vapour pressure Consideration of these two physicochemical parameters increases model prediction.
Collapse
Affiliation(s)
- Alex Tchuenchieu
- Centre for Food and Nutrition Research, IMPM, PO Box 6163, Yaoundé, Cameroon
- Department of Microbiology, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
- Biotechnologies and Agroindustry Division, Department for Sustainability, ENEA, Italy
- Food Evolution Research Laboratory, University of Johannesburg, South Africa
- Corresponding author. Centre for Food and Nutrition Research, IMPM, PO Box 6163, Yaoundé, Cameroon.;
| | - Sylvain Sado Kamdem
- Department of Microbiology, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
| | - Annamaria Bevivino
- Biotechnologies and Agroindustry Division, Department for Sustainability, ENEA, Italy
| | - Francois-Xavier Etoa
- Department of Microbiology, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
| | | |
Collapse
|
7
|
Encapsulation of Mānuka Essential Oil in Yeast Microcarriers for Enhanced Thermal Stability and Antimicrobial activity. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02714-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
8
|
Targino de Souza Pedrosa G, Pimentel TC, Gavahian M, Lucena de Medeiros L, Pagán R, Magnani M. The combined effect of essential oils and emerging technologies on food safety and quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
9
|
Xu Y, Guan X, Lin B, Li R, Wang S. Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage. Foods 2021; 10:foods10061272. [PMID: 34204952 PMCID: PMC8227193 DOI: 10.3390/foods10061272] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/18/2022] Open
Abstract
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of S. montevideo CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of S. montevideo during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the Salmonella inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for Salmonella inactivation in tahini.
Collapse
Affiliation(s)
- Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
| |
Collapse
|
10
|
Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci 2021; 86:2569-2578. [PMID: 34009638 DOI: 10.1111/1750-3841.15742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/24/2021] [Accepted: 03/26/2021] [Indexed: 11/29/2022]
Abstract
Heat-resistant foodborne pathogens have been a concern in low-moisture foods and ingredients (LMFs). Due to low thermal conductivity of low moisture materials, thermal treatment is not efficient and may cause nutritional loss. This study investigated the enhancement of thermal treatment of meat and bone meal (MBM) at low water activity (aw ) by inclusion of butylparaben (BP) as a model antimicrobial compound. Stationary phase Escherichia coli O157:H7 (Shiga toxin-negative) or Salmonella enterica serotype Typhimurium was inoculated into MBM containing 0-2000 ppm BP and incubated at 55 or 60°C for up to 5 hr. A biphasic inactivation pattern was observed for both pathogens, indicating existence of potentially thermal resistant subpopulations. Addition of 1000 ppm BP to MBM (aw = 0.4) significantly lowered the D-value at 55°C for E. coli O157:H7 (2.6 ± 0.5 hr) compared to thermal treatment alone (5.1 ± 0.6 h) during the treatment after the first 1 hr (p < 0.05), indicating that addition of BP accelerated the inactivation of thermal-resistant subpopulation of E. coli O157:H7 in MBM. Interestingly, similar enhancement in thermal inactivation upon addition of BP was not observed in either the sensitive or resistant subpopulation of S. Typhimurium at aw of 0.4 or 0.7, which is likely caused by the higher thermal resistance developed by S. Typhimurium within a low aw environment (aw < 0.85). These results suggest that addition of certain antimicrobial compounds can improve the thermal processing efficiency in LMFs, while their efficiency against different pathogens may vary. PRACTICAL APPLICATION: Addition of appropriate food-grade compounds may help to improve thermal treatment efficiency in low moisture foods with varied efficiency against different pathogens. This approach has the potential to reduce the required heat treatment intensity while minimizing food safety risk.
Collapse
Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA.,Center for Food Safety and Security Systems, University of Maryland, Baltimore, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
| |
Collapse
|
11
|
Triple synergistic essential oils prevent pathogenic and spoilage bacteria growth in the refrigerated chicken breast meat. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
12
|
Lee S, Kim H, Beuchat LR, Kim Y, Ryu JH. Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. Food Microbiol 2020; 90:103489. [DOI: 10.1016/j.fm.2020.103489] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 12/05/2019] [Accepted: 03/17/2020] [Indexed: 11/28/2022]
|
13
|
de Souza Pedrosa GT, de Souza EL, de Melo ANF, da Cruz Almeida ET, de Sousa Guedes JP, de Carvalho RJ, Pagán R, Magnani M. Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat. Int J Food Microbiol 2020; 334:108837. [PMID: 32890943 DOI: 10.1016/j.ijfoodmicro.2020.108837] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 07/21/2020] [Accepted: 08/19/2020] [Indexed: 12/29/2022]
Abstract
This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by Citrus lemon essential oil (CLEO) and C. reticulata essential oil (CREO) alone and combined with mild heat treatment (MHT). Damage in DNA, membrane integrity, membrane potential, metabolic and efflux activity of bacterial cells were measured after exposure (6 and 12 min) to CLEO or CREO (0.5 μL/mL) and/or MHT (54 °C) using flow cytometry. Limonene was the major constituent in CLEO (66.4%) and CREO (89.4%). The size of the damaged cell subpopulations increased (p < 0.05) after longer exposure time and varied with the tested essential oil and/or bacterial isolate. After exposure to CLEO and CREO alone, the cell subpopulations with damage in measured physiological functions were in a range of 19.6-66.8% and 23.8-75.9%, respectively. Exposure to CREO resulted in larger Lc. mesenteroides cell subpopulations (35.4-68.7%) with damaged DNA, permeabilized and depolarized membrane and compromised metabolic or efflux activity compared to L. brevis (23.8-58.0%). In contrast, exposure to CLEO led to higher damaged L. brevis cell subpopulations (35.1-77%) compared to Lc. mesenteroides (25.3-36.6%). Exposure to combined treatments (CLEO or CREO and MHT) affected the measured physiological functions in almost the entire L. brevis and Lc. mesenteroides cell population (up to 99%), although the damage extension on each isolate varied with tested essential oil. Results show that inactivation of L. brevis and Lc. mesenteroides cells caused by CLEO and CREO alone and combined with MHT in orange juice involves a multi-target action, which causes DNA damage, altered permeability and depolarization of membrane and compromised metabolic and efflux activities.
Collapse
Affiliation(s)
- Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Adma Nadja Ferreira de Melo
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Jossana Pereira de Sousa Guedes
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rayssa Julliane de Carvalho
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
| |
Collapse
|
14
|
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices. Int J Food Microbiol 2020; 331:108786. [PMID: 32659617 DOI: 10.1016/j.ijfoodmicro.2020.108786] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/05/2020] [Accepted: 07/03/2020] [Indexed: 12/17/2022]
Abstract
Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC-MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 μL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.
Collapse
|
15
|
Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
Collapse
Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| |
Collapse
|
16
|
Patwardhan M, Morgan MT, Dia V, D'Souza DH. Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin. Food Microbiol 2020; 90:103461. [PMID: 32336357 DOI: 10.1016/j.fm.2020.103461] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 09/23/2019] [Accepted: 02/10/2020] [Indexed: 11/30/2022]
Abstract
Human noroviruses (HNoV) and hepatitis A virus (HAV) are predominantly linked to foodborne outbreaks worldwide. As cell-culture systems to propagate HNoV in laboratories are not easily available, Tulane virus (TV) is used as a cultivable HNoV surrogate to determine inactivation. Heat-sensitization of HAV and TV by "generally recognized as safe'' (GRAS) substances can potentially reduce their time-temperature inactivation parameters during processing to ensure food safety. Curcumin, gingerol (from ginger), and grape seed extract (GSE) reportedly have anti-inflammatory, immune-modulating and antiviral properties. The objective of this study was to determine and compare the D-values and z-values of HAV and TV at 52-68 °C with or without curcumin (0.015 mg/ml), gingerol (0.1 mg/ml), or GSE (1 mg/ml) in 2-ml glass vials. HAV at ~7 log PFU/ml and TV at ~6 log PFU/ml were diluted in phosphate buffered saline (PBS) and added to two sets of six 2-mL sterile glass vials. One set served as the control and the second set had the three extracts individually added for thermal treatments in a circulating water bath for 0-10 min. The D-values for TV in PBS ranged from 4.55 ± 0.28 to 1.08 ± 0.16 min, and for HAV in PBS ranged from to 9.21 ± 0.24 to 0.67 ± 0.19 min at 52-68 °C. Decreased D-values (52-58 °C) for TV with curcumin ranging from 4.32 ± 0.25 to 0.62 ± 0.17 min, gingerol from 4.09 ± 0.18 to 0.72 ± 0.09 min and GSE from 3.82 ± 0.18 to 0.80 ± 0.07 min, with similar trends for HAV were observed. The linear model showed significant differences (p < 0.05) between the D-values of HAV and TV with and without plant extracts for most tested temperatures. This suggests that GRAS substances can potentially lower temperature and time regimens needed to inactivate HAV and TV.
Collapse
Affiliation(s)
- Mayuri Patwardhan
- Department of Food Science, 2600 River Drive, University of Tennessee, Knoxville, TN, 37996, USA
| | - Mark T Morgan
- Department of Food Science, 2600 River Drive, University of Tennessee, Knoxville, TN, 37996, USA
| | - Vermont Dia
- Department of Food Science, 2600 River Drive, University of Tennessee, Knoxville, TN, 37996, USA
| | - Doris H D'Souza
- Department of Food Science, 2600 River Drive, University of Tennessee, Knoxville, TN, 37996, USA.
| |
Collapse
|
17
|
Gayán E, Geens E, Berdejo D, García-Gonzalo D, Pagán R, Aertsen A, Michiels CW. Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water. Food Microbiol 2020; 87:103388. [PMID: 31948629 DOI: 10.1016/j.fm.2019.103388] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 10/20/2019] [Accepted: 11/20/2019] [Indexed: 12/25/2022]
Abstract
The growing demand for minimally processed foods with clean labels has stimulated research into mild processing methods and natural antimicrobials to replace intensive heating and conventional preservatives, respectively. However, we have previously demonstrated that repetitive exposure of some bacteria to mild heat or subinhibitory concentrations of essential oil constituents (EOCs) may induce the emergence of mutants with increased resistance to these treatments. Since the combination of mild heat with some EOCs has a synergistic effect on microbial inactivation, we evaluated the potential of such combinations against our resistant E. coli mutants. While citral, carvacrol and t-cinnamaldehyde synergistically increased heat inactivation (53.0 °C, 10 min) of the wild-type MG1655 suspended in buffer, only the combination with carvacrol (200 μl/l) was able to mitigate the increased resistance of all the mutants. Moreover, the combination of heat and carvacrol acted synergistically inactivating heat-resistant variants of E. coli O157:H7 (ATCC 43888). This combined treatment could synergistically achieve more than 5 log10 reductions of the most resistant mutants in coconut water, although the temperature had to be raised to 57.0 °C. Therefore, the combination of mild heat with carvacrol appears to hold promise for mild processing, and it is expected to counteract the development of heat resistance.
Collapse
Affiliation(s)
- Elisa Gayán
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Faculty of Bioscience Engineering, Kasteelpark Arenberg 22, 3000, Leuven, Belgium; Tecnología de Los Alimentos, Departamento de Producción Animal y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013, Zaragoza, Spain
| | - Elise Geens
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Faculty of Bioscience Engineering, Kasteelpark Arenberg 22, 3000, Leuven, Belgium
| | - Daniel Berdejo
- Tecnología de Los Alimentos, Departamento de Producción Animal y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013, Zaragoza, Spain
| | - Diego García-Gonzalo
- Tecnología de Los Alimentos, Departamento de Producción Animal y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013, Zaragoza, Spain
| | - Rafael Pagán
- Tecnología de Los Alimentos, Departamento de Producción Animal y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013, Zaragoza, Spain
| | - Abram Aertsen
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Faculty of Bioscience Engineering, Kasteelpark Arenberg 22, 3000, Leuven, Belgium
| | - Chris W Michiels
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Faculty of Bioscience Engineering, Kasteelpark Arenberg 22, 3000, Leuven, Belgium.
| |
Collapse
|
18
|
Enhanced bacterial inactivation in apple juice by synergistic interactions between phenolic acids and mild food processing technologies. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102186] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
19
|
Gurtler JB, Fan X, Jin T, Niemira BA. Influence of Antimicrobial Agents on the Thermal Sensitivity of Foodborne Pathogens: A Review. J Food Prot 2019; 82:628-644. [PMID: 30917037 DOI: 10.4315/0362-028x.jfp-18-441] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Consumers are demanding more natural and organic foods and ingredients. Many additives alone are insufficient to inactivate pathogens or prevent growth. Mild heat combined with antimicrobial agents synergistically inactivate pathogens. Here we review studies using thermally assisted antimicrobial inactivation. Many opportunities exist for the application of this hurdle technology in foods.
Collapse
Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Tony Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Brendan A Niemira
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| |
Collapse
|
20
|
de Souza Pedrosa GT, de Carvalho RJ, Berdejo D, de Souza EL, Pagán R, Magnani M. Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments. J Food Sci 2019; 84:848-858. [PMID: 30866044 DOI: 10.1111/1750-3841.14474] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 01/15/2019] [Accepted: 01/20/2019] [Indexed: 01/04/2023]
Abstract
This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 μL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 μL/mL in apple and orange juices, and the RT of CREO was 0.68 μL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 μL/mL) decreased counts of all strains approximately 2 log10 CFU/mL after 12 min of exposure to 54 °C. All concentrations of CLEO or CREO in combination with MHT acted synergistically against L. brevis, L. plantarum, and L. mesenteroides. Decreases in counts varied with the strain, CLEO and CREO concentrations, juice type, and exposure time to the combined treatment. CREO was more effective than CLEO in combination with MHT against the strains in apple and orange juices. Effective combinations of CLEO or CREO with MHT to control the autochthonous spoilage bacteria did not compromise the quality parameters (°Brix, pH, and titratable acidity) that characterize unsweetened juices. These results indicate CLEO or CREO at concentrations below the sensory RT in combination with MHT as a feasible technology to control autochthonous spoilage bacteria in fresh fruit juices. PRACTICAL APPLICATION: The present study provides novel information concerning the efficacy of sensorially accepted doses of CLEO and CREO combined with MHT against autochthonous spoilers in fruit juice. The valuable synergistic effects that can be observed when combining CLEO and CREO with MHT reveal a feasible preservation technology and alternative to traditional treatments that are successful because they help reduce treatment intensity, thereby avoiding adverse effects on the sensory, physicochemical, and nutritional properties of these products.
Collapse
Affiliation(s)
- Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rayssa Julliane de Carvalho
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Daniel Berdejo
- Depto. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Inst. Agroalimentario de Aragón-IA2 (Univ. de Zaragoza-CITA), Zaragoza, Spain
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rafael Pagán
- Depto. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Inst. Agroalimentario de Aragón-IA2 (Univ. de Zaragoza-CITA), Zaragoza, Spain
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| |
Collapse
|
21
|
Carvalho RJ, Souza Pedrosa GT, Chaves MG, Sousa JMB, Souza EL, Pagán R, Magnani M. Determination of sensory thresholds of
Mentha piperita
L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14147] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Rayssa Julliane Carvalho
- Laboratory of Microbial Processes in Foods Department of Food Engineering, Technology Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| | - Geany Targino Souza Pedrosa
- Laboratory of Microbial Processes in Foods Department of Food Engineering, Technology Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| | - Maísa Gomes Chaves
- Laboratory of Microbial Processes in Foods Department of Food Engineering, Technology Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| | - Janaina Maria Batista Sousa
- Laboratory of Microbial Processes in Foods Department of Food Engineering, Technology Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| | - Evandro Leite Souza
- Laboratory of Food Microbiology Department of Nutrition Health Sciences Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods Department of Food Engineering, Technology Center Federal University of Paraíba Campus I João Pessoa 58051‐900 Brazil
| |
Collapse
|
22
|
Tchuenchieu A, Essia Ngang J, Servais M, Dermience M, Sado Kamdem S, Etoa F, Sindic M. Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. Food Sci Nutr 2018; 6:736-746. [PMID: 29983935 PMCID: PMC6021712 DOI: 10.1002/fsn3.611] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 01/22/2018] [Accepted: 01/23/2018] [Indexed: 12/01/2022] Open
Abstract
Mild thermal treatment in combination with natural antimicrobials has been described as an alternative to conventional pasteurization to ensure fruit juices safety. However, to the best of our knowledge, no study has been undertaken to evaluate what could be its effect on their color and nutritional value. This study therefore aimed at assessing how a low thermal pasteurization in combination with carvacrol could affect these parameters, with orange, pineapple, and watermelon juices as selected fruit juices. The experimental design used had levels ranging from 50 to 90°C, 0 to 60 μl/L, and 0 to 40 min for temperature, concentration of carvacrol supplemented, and treatment length, respectively. The only supplementation of fruit juices with carvacrol did not affect their color. In comparison with high thermal pasteurization (>70°C), a combined treatment at mild temperatures (50-70°C) better preserved their color, antioxidant capacity (AOC), and vitamin C content, and increased their total phenolic content (TPC). Globally, carvacrol supplementation had a positive impact on the TPC of thermally treated juices and increased the AOC of treated watermelon juice, which was the lowest of the three fruit juices. Mild heat treatment in combination with natural antimicrobials like carvacrol is therefore an alternative to limit the negative effects of conventional pasteurization on fruit juices quality.
Collapse
Affiliation(s)
- Alex Tchuenchieu
- Department of MicrobiologyUniversity of Yaoundé IYaoundéCameroon
- Analysis, Quality and Risk UnitGembloux Agro‐Bio Tech‐University of LiègeGemblouxBelgium
- Centre for Food and Nutrition ResearchIMPMYaoundéCameroon
| | | | - Marjorie Servais
- Analysis, Quality and Risk UnitGembloux Agro‐Bio Tech‐University of LiègeGemblouxBelgium
| | - Michael Dermience
- Analysis, Quality and Risk UnitGembloux Agro‐Bio Tech‐University of LiègeGemblouxBelgium
| | | | | | - Marianne Sindic
- Analysis, Quality and Risk UnitGembloux Agro‐Bio Tech‐University of LiègeGemblouxBelgium
| |
Collapse
|
23
|
Whole-Genome Sequencing and Genetic Analysis Reveal Novel Stress Responses to Individual Constituents of Essential Oils in Escherichia coli. Appl Environ Microbiol 2018; 84:AEM.02538-17. [PMID: 29374037 DOI: 10.1128/aem.02538-17] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Accepted: 01/21/2018] [Indexed: 11/20/2022] Open
Abstract
Food preservation by the use of essential oils (EOs) is being extensively studied because of the antimicrobial properties of their individual constituents (ICs). Three resistant mutants (termed CAR, CIT, and LIM) of Escherichia coli MG1655 were selected by subculturing with the ICs carvacrol, citral, and (+)-limonene oxide, respectively. These derivative strains showed increased MIC values of ICs and concomitantly enhanced resistance to various antibiotics (ampicillin, trimethoprim, chloramphenicol, tetracycline, kanamycin, novobiocin, norfloxacin, cephalexin, and nalidixic acid) compared to those for the parental strain (wild type [WT]). Whole-genome sequencing (WGS) of these hyperresistant strains permitted the identification of single nucleotide polymorphisms (SNPs) and deletions in comparison to the WT. In order to analyze the contribution of these mutations to the increased antimicrobial resistance detected in hyperresistant strains, derivative strains were constructed by allelic reversion. A role of the SoxR D137Y missense mutation in CAR was confirmed by growth in the presence of some ICs and antibiotics and by its tolerance to ICs but not to lethal heat treatments. In CIT, increased resistance relied on contributions by several detected SNPs, resulting in a frameshift in MarR and an in-frame GyrB ΔG157 mutation. Finally, both the insertion resulting in an AcrR frameshift and large chromosomal deletions found in LIM were correlated with the hyperresistant phenotype of this strain. The nature of the obtained mutants suggests intriguing links to cellular defense mechanisms previously implicated in antibiotic resistance.IMPORTANCE The antimicrobial efficacy of ICs has been proven over the years, together with their potential to improve traditional heat treatments by reducing treatment intensity and, consequently, adverse effects on food quality. However, the mechanisms of bacterial inactivation by ICs are still not well understood, in contrast to antibiotics. We performed WGS of three E. coli strains that are hyperresistant to ICs. The information provided detailed insight into the mechanisms of bacterial resistance arising from exposure to carvacrol, citral, and (+)-limonene oxide. Future experiments will undoubtedly yield additional insights into genes and pathways contributing to the acquisition of endogenous resistance to ICs.
Collapse
|
24
|
Mahato N, Sharma K, Koteswararao R, Sinha M, Baral E, Cho MH. Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 2017; 59:611-625. [PMID: 28956626 DOI: 10.1080/10408398.2017.1384716] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Citrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, viz., EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.
Collapse
Affiliation(s)
- Neelima Mahato
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Kavita Sharma
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Rakoti Koteswararao
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - Mukty Sinha
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - EkRaj Baral
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Moo Hwan Cho
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| |
Collapse
|
25
|
Global transcriptional response of Escherichia coli MG1655 cells exposed to the oxygenated monoterpenes citral and carvacrol. Int J Food Microbiol 2017. [PMID: 28644990 DOI: 10.1016/j.ijfoodmicro.2017.06.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
DNA microarrays were used to study the mechanism of bacterial inactivation by carvacrol and citral. After 10-min treatments of Escherichia coli MG1655 cells with 100 and 50ppm of carvacrol and citral, 76 and 156 genes demonstrated significant transcriptional differences (p≤0.05), respectively. Among the up-regulated genes after carvacrol treatment, we found gene coding for multidrug efflux pumps (acrA, mdtM), genes related to phage shock response (pspA, pspB, pspC, pspD, pspF and pspG), biosynthesis of arginine (argC, argG, artJ), and purine nucleotides (purC, purM). In citral-treated cells, transcription of purH and pyrB and pyrI was 2 times higher. Deletion of several differentially expressed genes confirmed the role of ygaV, yjbO, pspC, sdhA, yejG and ygaV in the mechanisms of E. coli inactivation by carvacrol and citral. These results would indicate that citral and carvacrol treatments cause membrane damage and activate metabolism through the production of nucleotides required for DNA and RNA synthesis and metabolic processes. Comparative transcriptomics of the response of E. coli to a heat treatment, which caused a significant change of the transcription of 1422 genes, revealed a much weaker response to both individual constituents of essential oils (ICs).·Thus, inactivation by citral or carvacrol was not multitarget in nature.
Collapse
|
26
|
Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017; 16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| |
Collapse
|
27
|
Fat and fibre interfere with the dramatic effect that nanoemulsified d -limonene has on the heat resistance of Listeria monocytogenes. Food Microbiol 2017; 62:270-274. [DOI: 10.1016/j.fm.2016.10.031] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/11/2016] [Accepted: 10/20/2016] [Indexed: 11/23/2022]
|
28
|
Ros-Chumillas M, Garre A, Maté J, Palop A, Periago PM. Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times. NANOMATERIALS 2017; 7:nano7030065. [PMID: 28336899 PMCID: PMC5388167 DOI: 10.3390/nano7030065] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/28/2017] [Accepted: 03/07/2017] [Indexed: 11/16/2022]
Abstract
Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.
Collapse
Affiliation(s)
- María Ros-Chumillas
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Alberto Garre
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Javier Maté
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
| | - Alfredo Palop
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
- Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain.
| | - Paula M Periago
- Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
- Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain.
| |
Collapse
|
29
|
de Sousa Guedes JP, da Costa Medeiros JA, de Souza E Silva RS, de Sousa JMB, da Conceição ML, de Souza EL. The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices. Int J Food Microbiol 2016; 238:183-192. [PMID: 27648760 DOI: 10.1016/j.ijfoodmicro.2016.09.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 09/07/2016] [Accepted: 09/11/2016] [Indexed: 12/20/2022]
Abstract
This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4±0.5°C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625μL/mL of MAEO in BHIB caused a ≥5-log reduction in counts of E. coli and Salmonella Enteritidis after 24h of storage; but only 5μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10μL/mL of MPEO in BHIB caused a ≥5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥5-log reduction in pathogen counts within 1h. The incorporation of MAEO and MPEO (0.625 and 1.25μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.
Collapse
Affiliation(s)
- Jossana Pereira de Sousa Guedes
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - José Alberto da Costa Medeiros
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Richard Sidney de Souza E Silva
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Janaína Maria Batista de Sousa
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil.
| |
Collapse
|
30
|
de Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf 2016; 15:753-772. [DOI: 10.1111/1541-4337.12208] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 03/21/2016] [Indexed: 01/07/2023]
Affiliation(s)
- Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | | |
Collapse
|
31
|
Chueca B, Berdejo D, Gomes-Neto NJ, Pagán R, García-Gonzalo D. Emergence of Hyper-Resistant Escherichia coli MG1655 Derivative Strains after Applying Sub-Inhibitory Doses of Individual Constituents of Essential Oils. Front Microbiol 2016; 7:273. [PMID: 26973641 PMCID: PMC4777736 DOI: 10.3389/fmicb.2016.00273] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Accepted: 02/19/2016] [Indexed: 12/04/2022] Open
Abstract
The improvement of food preservation by using essential oils (EOs) and their individual constituents (ICs) is attracting enormous interest worldwide. Until now, researchers considered that treatments with such antimicrobial compounds did not induce bacterial resistance via a phenotypic (i.e., transient) response. Nevertheless, the emergence of genotypic (i.e., stable) resistance after treatment with these compounds had not been previously tested. Our results confirm that growth of Escherichia coli MG1655 in presence of sub-inhibitory concentrations of the ICs carvacrol, citral, and (+)-limonene oxide do not increase resistance to further treatments with either the same IC (direct resistance) or with other preservation treatments (cross-resistance) such as heat or pulsed electric fields (PEF). Bacterial mutation frequency was likewise lower when those IC's were applied; however, after 10 days of re-culturing cells in presence of sub-inhibitory concentrations of the ICs, we were able to isolate several derivative strains (i.e., mutants) displaying an increased minimum inhibitory concentration to those ICs. Furthermore, when compared to the wild type (WT) strain, they also displayed direct resistance and cross-resistance. Derivative strains selected with carvacrol and citral also displayed morphological changes involving filamentation along with cell counts at late-stationary growth phase that were lower than the WT strain. In addition, co-cultures of each derivative strain with the WT strain resulted in a predominance of the original strain in absence of ICs, indicating that mutants would not out-compete WT cells under optimal growth conditions. Nevertheless, growth in the presence of ICs facilitated the selection of these resistant mutants. Thus, as a result, subsequent food preservation treatments of these bacterial cultures might be less effective than expected for WT cultures. In conclusion, this study recommends that treatment with ICs at sub-inhibitory concentrations should be generally avoided, since it could favor the emergence of hyper-resistant strains. To ascertain the true value of EOs and their ICs in the field of food preservation, further research thus needs to be conducted on the induction of increased transient and stable bacterial resistance via such antimicrobial compounds, as revealed in this study.
Collapse
Affiliation(s)
- Beatriz Chueca
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain
| | - Daniel Berdejo
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain
| | - Nelson J Gomes-Neto
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba João Pessoa, Brazil
| | - Rafael Pagán
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain
| | - Diego García-Gonzalo
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón, Universidad de Zaragoza-CITA Zaragoza, Spain
| |
Collapse
|
32
|
Maté J, Periago PM, Palop A. When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
33
|
Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production. Int J Food Microbiol 2015; 214:145-150. [DOI: 10.1016/j.ijfoodmicro.2015.08.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 08/01/2015] [Accepted: 08/15/2015] [Indexed: 11/19/2022]
|
34
|
Impact of Moderate Heat, Carvacrol, and Thymol Treatments on the Viability, Injury, and Stress Response of Listeria monocytogenes. BIOMED RESEARCH INTERNATIONAL 2015; 2015:548930. [PMID: 26539510 PMCID: PMC4619816 DOI: 10.1155/2015/548930] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 06/11/2015] [Indexed: 11/18/2022]
Abstract
The microbial safety and stability of minimally processed foods are based on the application of combined preservative factors. Since microorganisms are able to develop adaptive networks to survive under conditions of stress, food safety may be affected, and therefore understanding of stress adaptive mechanisms plays a key role in designing safe food processing conditions. In the present study, the viability and the sublethal injury of Listeria monocytogenes exposed to moderate heat (55 °C) and/or essential oil compounds (carvacrol and thymol, 0.3 mM) treatments were studied. Synergistic effects were obtained when combining mild heat (55 °C) with one or both essential oil compounds, leading to inactivation kinetics values three to four times lower than when using heat alone. All the treatments applied caused some injury in the population. The injury levels ranged from around 20% of the surviving population under the mildest conditions to more than 99.99% under the most stringent conditions. Protein extracts of cells exposed to these treatments were analysed by two-dimensional gel electrophoresis. The results obtained revealed that stressed cells exhibited differential protein expression to control cells. The proteins upregulated under these stressing conditions were implicated, among other functions, in stress response, metabolism, and protein refolding.
Collapse
|
35
|
Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation. Int J Food Microbiol 2015; 205:90-7. [DOI: 10.1016/j.ijfoodmicro.2015.03.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 02/27/2015] [Accepted: 03/19/2015] [Indexed: 01/31/2023]
|
36
|
Huertas JP, Ros-Chumillas M, Esteban MD, Esnoz A, Palop A. Determination of Thermal Inactivation Kinetics by the Multipoint Method in a Pilot Plant Tubular Heat Exchanger. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1525-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Chueca B, Pagán R, García-Gonzalo D. Oxygenated monoterpenes citral and carvacrol cause oxidative damage in Escherichia coli without the involvement of tricarboxylic acid cycle and Fenton reaction. Int J Food Microbiol 2014; 189:126-31. [DOI: 10.1016/j.ijfoodmicro.2014.08.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2014] [Revised: 07/22/2014] [Accepted: 08/02/2014] [Indexed: 11/17/2022]
|
38
|
Espina L, Monfort S, Alvarez I, García-Gonzalo D, Pagán R. Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg. Int J Food Microbiol 2014; 189:119-25. [PMID: 25146463 DOI: 10.1016/j.ijfoodmicro.2014.08.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 07/17/2014] [Accepted: 08/02/2014] [Indexed: 11/26/2022]
Abstract
The production of microbiologically safe liquid whole egg (LWE) by industrial ultrapasteurization is restricted by the high thermal sensitivity of LWE components. This research proposes an alternative treatment based on the application of pulsed electric fields (PEF) and mild heat, in the presence of natural essential oils (EOs) or their individual components (ICs). The obtained results indicate that the successive application of PEF (25kV/ and 100kJ/kg) followed by heat (60°C during 3.5') to LWE added with 200μL/L of lemon EO would reach 4log10cycles of inactivation of Salmonella Senftenberg 775W and Listeria monocytogenes, when any of these barriers acting alone inactivated less than 1.5log10cycles of either bacteria. Therefore, the synergism between lemon EO and the successive application of PEF and heat would provide a safety level similar to that of ultrapasteurization treatment for Salmonella Senftenberg 775W and L. monocytogenes, but at a lower temperature. To a lesser extent, synergism with the successive application of PEF and heat was also observed in the presence of 200μL/L of carvacrol, citral, (+)-limonene, or mandarin EO, reaching about 3.5log10cycles of inactivation in Salmonella Senftenberg and 3.0log10cycles in L. monocytogenes, respectively. A sensory test on LWE containing 200μL/L of each additive in the form of omelets and sponge cakes revealed that this concentration of mandarin EO, lemon EO, or (+)-limonene did not decrease the sensory acceptability of the LWE-containing products, and lemon EO and mandarin EO even increased the hedonic acceptability of sponge cakes. In conclusion, this process could be applied in the food industry to obtain microbiologically safe LWE, which could be used to produce egg-based products without decreasing (and even increasing) their sensory appeal.
Collapse
Affiliation(s)
- Laura Espina
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Silvia Monfort
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Ignacio Alvarez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
| |
Collapse
|
39
|
Espina L, García-Gonzalo D, Pagán R. Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers. J Food Sci 2014; 79:S1575-83. [DOI: 10.1111/1750-3841.12529] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 05/02/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Espina
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - Diego García-Gonzalo
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - Rafael Pagán
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| |
Collapse
|