1
|
Qu H, Wang Y, Wang B, Li C. Pulsed electric field treatment of seeds altered the endophytic bacterial community and promotes early growth of roots in buckwheat. BMC Microbiol 2023; 23:290. [PMID: 37833633 PMCID: PMC10571398 DOI: 10.1186/s12866-023-02943-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/12/2023] [Indexed: 10/15/2023] Open
Abstract
BACKGROUND Endophytic bacteria provide nutrients and stimulate systemic resistance during seed germination and plant growth and development, and their functional properties in combating various stresses make them a powerful tool in green agricultural production. In this paper we explored the function of the endophyte community in buckwheat seeds in order to provide a theoretical basis for the application and scientific research of endophytes in buckwheat cultivation. We used pulsed electric field (PEF) technology to treat buckwheat seeds, monitored the effect of high-voltage pulse treatment on buckwheat seed germination, and analyzed the diversity of endophytic bacteria in buckwheat seeds using the amplicon sequencing method. RESULTS PEF treatment promoted root development during buckwheat seed germination. A total of 350 Operational taxonomic units (OTUs) that were assigned into 103 genera were obtained from control and treatment groups using 16SrRNA amplicon sequencing technology. Additionally, PEF treatment also caused a significant decrease in the abundance of Actinobacteria, Proteobacteria, and Bacteroidetes. The abundance of 28 genera changed significantly as well: 11 genera were more abundant, and 17 were less abundant. The number of associated network edges was reduced from 980 to 117, the number of positive correlations decreased by 89.1%, and the number of negative correlations decreased by 86.6%. CONCLUSION PEF treatment promoted early root development in buckwheat and was able to alter the seed endophytic bacterial community. This study thus makes a significant contribution to the field of endophyte research and to the application of PEF technology in plant cultivation.
Collapse
Affiliation(s)
- Hao Qu
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, China
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai, China
| | - Yi Wang
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, China
- Yunnan-CABI Joint Laboratory for Integrated Prevention and Control of Trans-boundary Pests, Yunnan Agricultural University, Kunming, China
| | - Baijuan Wang
- College of Tea Science, Yunnan Agricultural University, Kunming, China.
| | - Chengyun Li
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, China.
- Yunnan-CABI Joint Laboratory for Integrated Prevention and Control of Trans-boundary Pests, Yunnan Agricultural University, Kunming, China.
| |
Collapse
|
2
|
Liu X, Lendormi T, Le Fellic M, Lemée Y, Lanoisellé JL. Hygienization of mixed animal by-product using pulsed electric field in a continuous treatment system: Synergistic effect with ohmic heating on the inactivation of indicator bacteria. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 118:18-26. [PMID: 32877854 DOI: 10.1016/j.wasman.2020.08.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/21/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Thermal hygienization of waste animal by-products (ABP) before anaerobic digestion is imposed by EU regulations in order to minimize its sanitary risk during digestate land application. This process is energy and time consuming. The present paper deals with the hygienization of ABP using pulsed electric field (PEF) in a continuous system. Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were tested as indicator bacteria characterizing the microbial inactivation efficiency. Four electric field strengths (15, 20, 25 and 30 kV∙cm-1) were applied to the continuous treatment chamber where circulated the ABP suspension. Synergistic effect of PEF and ohmic heating (Tave = 41 °C) and single effect of PEF (Tave = 28 °C) on bacterial inactivation were investigated. With the effect of ohmic heating, PEF treatment at 25 and 30 kV∙cm-1 for 0.9 ms could obtain 5-log10 reduction of Ent. faecalis. This efficiency complies with the EU criteria to validate an alternative hygienization process. The time estimated by Weibull model for 5-log10 reduction of both indicator bacteria (5-D value) was significantly reduced by 2-24.5 times when the synergistic effect of PEF and ohmic heating was present. The increase in electric field strength from 25 kV∙cm-1 to 30 kV∙cm-1 did not amount to a further inactivation. PEF process coupling ohmic heating at 25 kV∙cm-1 was the most efficient for ABP hygienization among the four electric field strengths studied.
Collapse
Affiliation(s)
- Xiaojun Liu
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France.
| | - Thomas Lendormi
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
| | - Magali Le Fellic
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
| | - Yves Lemée
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
| | | |
Collapse
|
3
|
Analysis of Factors Influencing the Transmembrane Voltage Induced in Filamentous Fungi by Pulsed Electric Fields. Microorganisms 2019; 7:microorganisms7090307. [PMID: 31480607 PMCID: PMC6780672 DOI: 10.3390/microorganisms7090307] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 08/21/2019] [Accepted: 08/30/2019] [Indexed: 11/16/2022] Open
Abstract
This article studies the sterilization effects of high-voltage pulsed electric field (PEF) of technology on filamentous fungi. A cell dielectric model was proposed based on the physical structure of filamentous fungi. Basic theories of the electromagnetic field were comprehensively applied, and the multiphysics field simulation software COMSOL Multiphysics was used for more detailed study. The effects of PEF treatment parameters and microbial characteristic parameters on the resulting cell membrane and nuclear membrane changes were simulated and analyzed. The results showed significant effects on the transmembrane voltage of the cell membrane and nuclear membrane from the electric field intensity, pulse duration, cell membrane thickness, superposition effect of the pulses. However, the amount of hyphae had little effect, and the number of cell nuclei and the thickness of the cell walls had almost no effect on the transmembrane voltage of the cell membranes and the nuclear membranes. The results provide theoretical support for applying high-voltage PEFs to kill fungi in practical applications.
Collapse
|
4
|
Montanari C, Tylewicz U, Tabanelli G, Berardinelli A, Rocculi P, Ragni L, Gardini F. Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral. Front Microbiol 2019; 10:1737. [PMID: 31417527 PMCID: PMC6684780 DOI: 10.3389/fmicb.2019.01737] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Accepted: 07/15/2019] [Indexed: 11/13/2022] Open
Abstract
Pulsed electric field (PEF) treatment is a non-thermal technology that has shown good potential for microbial inactivation. However, in many cases, it cannot be sufficient to avoid microbial proliferation, and the combination with other stabilizing technologies is needed. In the framework of the hurdle concept, several researches have been focused on the use of PEF in combination with heat and/or antimicrobials to increase its efficacy. This study investigated the inactivation effect of PEF on a strain of Saccharomyces cerevisiae (isolated from spoiled beverages) in a model system (growth medium). The efficacy of PEF treatment was evaluated in relation to different variables, such as electric field strength (25 and 50 kV/cm), treatment time (from 1 to 5 s), initial inoculum level (4 or 6 log cfu/ml), preheating at 50°C, medium pH (4 or 6), and addition of citral at sublethal concentration (i.e., half of minimum inhibiting concentration). The data from plate counting, modeled with the Weibull equation, showed that one of the main factors affecting yeast inactivation was the preheating of the suspension at 50°C. Indeed, higher cell load reductions were obtained with heat-assisted PEF, especially in the presence of citral. The effect of initial cell load was negligible, while pH affected yeast inactivation only without preheating, with higher death kinetics at pH 6. Flow cytometry (FCM) analysis confirmed higher mortality under these conditions. However, the occurrence of injured cells, especially in samples treated at pH 4, was observed. The ability of these cells to recover from the damages induced by treatments was affected by both citral and preheating. The synergic effects of PEF, preheating, and citral were likely due to the increase of membrane permeability (especially at pH 6), as the primary target of electroporation, which favored the solubilization of citral in the cell membrane, enhancing the efficacy of the whole process. The multi-analytical approach (traditional plate counting and FCM) allowed defining parameters to increase PEF efficacy against S. cerevisiae. Moreover, FCM, able to discriminate different physiological states of the yeast population, was helpful to better clarify the action mechanism and the potential recovery of cells after treatment.
Collapse
Affiliation(s)
- Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Pietro Rocculi
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Luigi Ragni
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| |
Collapse
|
5
|
Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
6
|
Wang MS, Zeng XA, Brennan CS, Brennan MA, Han Z. Effects of pulsed electric fields on the survival behaviour ofSaccharomyces cerevisiaesuspended in single solutions of low concentration. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Man-Sheng Wang
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Zhong Han
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| |
Collapse
|
7
|
Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
8
|
Aadil RM, Zeng XA, Ali A, Zeng F, Farooq MA, Han Z, Khalid S, Jabbar S. Influence of different pulsed electric field strengths on the quality of the grapefruit juice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12891] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
- Department of Agriculture Extension and Communication; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Amjad Ali
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Feng Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Muhammad Adil Farooq
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saud Khalid
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saqib Jabbar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan
| |
Collapse
|
9
|
García-García R, Escobedo-Avellaneda Z, Tejada-Ortigoza V, Martín-Belloso O, Valdez-Fragoso A, Welti-Chanes J. Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae
and Escherichia coli. Lett Appl Microbiol 2015; 60:558-64. [DOI: 10.1111/lam.12406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 01/27/2015] [Accepted: 02/15/2015] [Indexed: 11/25/2022]
Affiliation(s)
- R. García-García
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - Z. Escobedo-Avellaneda
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - V. Tejada-Ortigoza
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | | | - A. Valdez-Fragoso
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - J. Welti-Chanes
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| |
Collapse
|
10
|
Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms. Int J Food Microbiol 2014; 173:105-11. [DOI: 10.1016/j.ijfoodmicro.2013.12.022] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/23/2013] [Accepted: 12/23/2013] [Indexed: 11/23/2022]
|
11
|
Huang K, Jiang T, Wang W, Gai L, Wang J. A Comparison of Pulsed Electric Field Resistance for Three Microorganisms with Different Biological Factors in Grape Juice via Numerical Simulation. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1272-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Huang K, Yu L, Wang W, Gai L, Wang J. Comparing the pulsed electric field resistance of the microorganisms in grape juice: Application of the Weibull model. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
13
|
Buckow R, Ng S, Toepfl S. Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability. Compr Rev Food Sci Food Saf 2013; 12:455-467. [DOI: 10.1111/1541-4337.12026] [Citation(s) in RCA: 133] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2013] [Accepted: 04/25/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Roman Buckow
- CSIRO, Animal, Food and Health Sciences; 671 Sneydes Rd.; Werribee; VIC 3030; Australia
| | - Sieh Ng
- CSIRO, Animal, Food and Health Sciences; 671 Sneydes Rd.; Werribee; VIC 3030; Australia
| | - Stefan Toepfl
- German Inst. of Food Technologies (DIL); Prof.-von-Klitzing-Str. 7; 49610 Quakenbrück; Germany
| |
Collapse
|
14
|
Plaza L, Sánchez-Moreno C, De Ancos B, Elez-Martínez P, Martín-Belloso O, Cano MP. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.013] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
15
|
Shi L, Müller S, Loffhagen N, Harms H, Wick LY. Activity and viability of polycyclic aromatic hydrocarbon-degrading Sphingomonas sp. LB126 in a DC-electrical field typical for electrobioremediation measures. Microb Biotechnol 2011; 1:53-61. [PMID: 21261821 PMCID: PMC3864431 DOI: 10.1111/j.1751-7915.2007.00006.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
There has been growing interest in employing electro‐bioremediation, a hybrid technology of bioremediation and electrokinetics for the treatment of contaminated soil. Knowledge however on the effect of weak electrokinetic conditions on the activity and viability of pollutant‐degrading microorganisms is scarce. Here we present data about the influence of direct current (DC) on the membrane integrity, adenosine triphosphate (ATP) pools, physico‐chemical cell surface properties, degradation kinetics and culturability of fluorene‐degrading Sphingomonas sp. LB126. Flow cytometry was applied to quantify the uptake of propidium iodide (PI) and the membrane potential‐related fluorescence intensities (MPRFI) of individual cells within a population. Adenosine tri‐phosphate contents and fluorene biodegradation rates of bulk cultures were determined and expressed on a per cell basis. The cells' surface hydrophobicity and electric charge were assessed by contact angle and zeta potential measurements respectively. Relative to the control, DC‐exposed cells exhibited up to 60% elevated intracellular ATP levels and yet remained unaffected on all other levels of cellular integrity and functionality tested. Our data suggest that direct current (X = 1 V cm−1; J = 10.2 mA cm−2) as typically used for electrobioremediation measures has no negative effect on the activity of the polycyclic aromatic hydrocarbon (PAH)‐degrading soil microorganism, thereby filling a serious gap of the current knowledge of the electrobioremediation methodology.
Collapse
Affiliation(s)
- Lei Shi
- UFZ Helmholtz-Center for Environmental Research, Department of Environmental Microbiology, 04318 Leipzig, Germany
| | | | | | | | | |
Collapse
|
16
|
Golberg A, Fischer J, Rubinsky B. The Use of Irreversible Electroporation in Food Preservation. IRREVERSIBLE ELECTROPORATION 2010. [DOI: 10.1007/978-3-642-05420-4_13] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
17
|
Martí N, Mena P, Cánovas JA, Micol V, Saura D. Vitamin C and the Role of Citrus Juices as Functional Food. Nat Prod Commun 2009. [DOI: 10.1177/1934578x0900400506] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Nonthermal processed juices retain higher levels of vitamin C, but economic factors apparently delay the use of such methods in the citrus industry. Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life. The limiting step for vitamin C absorption in humans is transcellular active transport across the intestinal wall where AA may be oxidized to dehydroascorbic acid (DHAA), which is easily transported across the cell membrane and immediately reduced back to AA by two major pathways. AA bioavailability in the presence of flavonoids has yielded controversial results. Whereas flavonoids seem to inhibit intestinal absorption of AA, some studies have shown that AA in citrus extract was more available than synthetic ascorbic acid alone. DHAA is reported to possess equivalent biological activity to AA, so recent studies often consider the vitamin C activity in the diet as the sum of AA plus DHAA. However, this claimed equivalence should be carefully reexamined. Humans are one of the few species lacking the enzyme (L-gulonolactone oxidase, GLO) to convert glucose to vitamin C. It has been suggested that this is due to a mutation that provided a survival advantage to early primates, since GLO produces toxic H2O2. Furthermore, the high concentration of AA (and DHAA) in neural tissues could have been the key factor that caused primates (vertebrates with relative big brain) to lose the capacity to synthesize vitamin C. Oxidative damage has many pathological implications in human health, and AA may play a central role in maintaining the metabolic antioxidant response. The abundance of citrus juices in the Mediterranean diet may provide the main dietary source for natural vitamin C.
Collapse
Affiliation(s)
- Nuria Martí
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Pedro Mena
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Jose Antonio Cánovas
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Vicente Micol
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Domingo Saura
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| |
Collapse
|
18
|
Marsellés-Fontanet ÀR, Puig A, Olmos P, Mínguez-Sanz S, Martín-Belloso O. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields. Int J Food Microbiol 2009; 130:159-65. [DOI: 10.1016/j.ijfoodmicro.2008.12.034] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2007] [Revised: 12/17/2008] [Accepted: 12/18/2008] [Indexed: 10/21/2022]
|
19
|
Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O. Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.008] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
20
|
Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.019] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
21
|
Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.05.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
22
|
Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8387-8393. [PMID: 18759439 DOI: 10.1021/jf801537f] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A kinetic study of anthocyanins, vitamin C, and antioxidant capacity was carried out in strawberry juice treated with high-intensity pulsed electric fields. Samples were subjected to electric field strengths from 20 to 35 kV/cm for up to 2000 mus applying 1 mus bipolar pulses at 232 Hz. The suitability of simple first-order kinetics and an empirical model based on Weibull distribution function to describe changes in experimental data are discussed. In addition, different secondary models relating the antioxidant property retention to the electric field strength and treatment time are given. The Weibull kinetic model was the most accurate ( R (2) adj >or= 0.727) to predict anthocyanins, vitamin C, and antioxidant capacity changes in strawberry juice through the HIPEF treatment time. The combined effect of treatment time and electric field strength on health-related compounds of strawberry juice was successfully predicted (R(2) adj >or= 0.874) through secondary expressions. The proposed models are useful to predict the variation of the antioxidant potential of strawberry juice with the key parameters involved in HIPEF treatments.
Collapse
Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain
| | | | | | | |
Collapse
|
23
|
Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM, Martín-Belloso O. Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review. Crit Rev Food Sci Nutr 2008; 48:747-59. [DOI: 10.1080/10408390701691000] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
24
|
Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0928-5] [Citation(s) in RCA: 136] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
25
|
Mosqueda-Melgar J, Raybaudi-Massilia R, Martín-Belloso O. Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials. J Food Sci 2008; 73:M47-53. [DOI: 10.1111/j.1750-3841.2007.00646.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Odriozola-Serrano I, Aguiló-Aguayo I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O. Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9036-42. [PMID: 17907773 DOI: 10.1021/jf0709101] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The effects of high-intensity pulsed electric field (HIPEF) treatment variables (frequency, pulse width, and pulse polarity) on the lycopene, vitamin C, and antioxidant capacities of tomato juice were evaluated using a response surface methodology. An optimization of the HIPEF treatment conditions was carried out to obtain tomato juice with the highest content of bioactive compounds possible. Samples were subjected to an electric field intensity set at 35 kV/cm for 1000 micros using squared wave pulses, frequencies from 50 to 250 Hz, and a pulse width from 1 to 7 micros, in monopolar or bipolar mode. Data significantly fit (P < 0.001) the proposed second-order response functions. Pulse frequency, width, and polarity significantly affected the lycopene, vitamin C, and antioxidant capacities of HIPEF-treated tomato juice. Maximal relative lycopene content (131.8%), vitamin C content (90.2%), and antioxidant capacity retention (89.4%) were attained with HIPEF treatments of a 1 micros pulse duration applied at 250 Hz in bipolar mode. Therefore, the application of HIPEF may be appropriate to achieve nutritious tomato juice.
Collapse
Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology, UTPV-CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | | | | | | | | |
Collapse
|
27
|
Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0734-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
28
|
Somolinos M, García D, Condón S, Mañas P, Pagán R. Relationship between sublethal injury and inactivation of yeast cells by the combination of sorbic acid and pulsed electric fields. Appl Environ Microbiol 2007; 73:3814-21. [PMID: 17468278 PMCID: PMC1932712 DOI: 10.1128/aem.00517-07] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2007] [Accepted: 04/17/2007] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to investigate the occurrence of sublethal injury after the pulsed-electric-field (PEF) treatment of two yeasts, Dekkera bruxellensis and Saccharomyces cerevisiae, as well as the relation of sublethal injury to the inactivating effect of the combination of PEF and sorbic acid. PEF caused sublethal injury in both yeasts: more than 90% of surviving D. bruxellensis cells and 99% of surviving S. cerevisiae cells were sublethally injured after 50 pulses at 12 kV/cm in buffer at pHs of both 7.0 and 4.0. The proportion of sublethally injured cells reached a maximum after 50 pulses at 12.0 kV/cm (S. cerevisiae) or 16.5 kV/cm (D. bruxellensis), and it kept constant or progressively decreased at greater electric field strengths and with longer PEF treatments. Sublethally PEF-injured cells showed sensitivity to the presence of sorbic acid at a concentration of 2,000 ppm. A synergistic inactivating effect of the combination of PEF and sorbic acid was observed. Survivors of the PEF treatment were progressively inactivated in the presence of 2,000 ppm of sorbic acid at pH 3.8, with the combined treatments achieving more than log10 5 cycles of dead cells under the conditions investigated. This study has demonstrated the occurrence of sublethal injury after exposure to PEF, so yeast inactivation by PEF is not an all-or-nothing event. The combination of PEF and sorbic acid has proven to be an effective method to achieve a higher level of yeast inactivation. This work contributes to the knowledge of the mechanism of microbial inactivation by PEF, and it may be useful for improving food preservation by PEF technology.
Collapse
Affiliation(s)
- M Somolinos
- Departamento de Producción Animal y Ciencia de los Alimentos, PACA, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain
| | | | | | | | | |
Collapse
|
29
|
Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O. Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields. Int J Food Microbiol 2007; 117:192-200. [PMID: 17512997 DOI: 10.1016/j.ijfoodmicro.2007.04.009] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2006] [Revised: 03/23/2007] [Accepted: 04/13/2007] [Indexed: 11/24/2022]
Abstract
Consumption of unpasteurized melon and watermelon juices has caused several disease outbreaks by pathogenic microorganisms worldwide. Pulsed electric field (PEF) has been recognized as a technology that may inactivate those bacteria present in fluid food products at low temperatures. Hence, PEF treatment at 35 kV/cm, 4 mus pulse duration in bipolar mode and square shape were applied on Salmonella Enteritidis, E. coli and L. monocytogenes populations inoculated in melon and watermelon juices without exceeding 40 degrees C outlet temperatures. Different levels of treatment time and pulse frequency were applied to evaluate their effects on these microorganisms. Treatment time was more influential than pulse frequency (P</=0.05) on the PEF microbial reduction levels for both melon and watermelon juices. Populations of S. Enteritidis, E. coli and L. monocytogenes were experimentally reduced and validated in a single process up to 3.71+/-0.17, 3.7+/-0.3 and 3.56+/-0.26 log(10) units, respectively, in melon juice when 1440 micros and 217 Hz were used; whereas reductions up to 3.56+/-0.12, 3.6+/-0.4 and 3.41+/-0.13 log(10) units of those microorganisms, respectively, were reached in watermelon juice treated for 1727 micros at 188 Hz. Although PEF treatment reduced the populations of the three microorganisms, L. monocytogenes was more resistant to PEF than S. Enteritidis and E. coli in both juices when treated at the same processing conditions.
Collapse
Affiliation(s)
- Jonathan Mosqueda-Melgar
- Department of Food Technology, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain
| | | | | |
Collapse
|
30
|
Garde-Cerdán T, Arias-Gil M, Marsellés-Fontanet AR, Ancín-Azpilicueta C, Martín-Belloso O. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice. Food Control 2007. [DOI: 10.1016/j.foodcont.2005.12.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
31
|
Garde-Cerdán T, Marsellés-Fontanet AR, Arias-Gil M, Martín-Belloso O, Ancín-Azpilicueta C. Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
32
|
Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.04.048] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
33
|
Sobrino-López A, Raybaudi-Massilia R, Martín-Belloso O. High-Intensity Pulsed Electric Field Variables Affecting Staphylococcus aureus Inoculated in Milk. J Dairy Sci 2006; 89:3739-48. [PMID: 16960048 DOI: 10.3168/jds.s0022-0302(06)72415-8] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Staphylococcus aureus is an important milk-related pathogen that is inactivated by high-intensity pulsed electric fields (HIPEF). In this study, inactivation of Staph. aureus suspended in milk by HIPEF was studied using a response surface methodology, in which electric field intensity, pulse number, pulse width, pulse polarity, and the fat content of milk were the controlled variables. It was found that the fat content of milk did not significantly affect the microbial inactivation of Staph. aureus. A maximum value of 4.5 log reductions was obtained by applying 150 bipolar pulses of 8 mus each at 35 kV/cm. Bipolar pulses were more effective than those applied in the monopolar mode. An increase in electric field intensity, pulse number, or pulse width resulted in a drop in the survival fraction of Staph. aureus. Pulse widths close to 6.7 micros lead to greater microbial death with a minimum number of applied pulses. At a constant treatment time, a greater number of shorter pulses achieved better inactivation than those treatments performed at a lower number of longer pulses. The combined action of pulse number and electric field intensity followed a similar pattern, indicating that the same fraction of microbial death can be reached with different combinations of the variables. The behavior and relationship among the electrical variables suggest that the energy input of HIPEF processing might be optimized without decreasing the microbial death.
Collapse
Affiliation(s)
- A Sobrino-López
- Department of Food Technology, University of Lleida, 25198 Lleida, Spain
| | | | | |
Collapse
|
34
|
Sobrino-López A, Martín-Belloso O. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. J Food Prot 2006; 69:345-53. [PMID: 16496575 DOI: 10.4315/0362-028x-69.2.345] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High-intensity pulsed electric fields (HIPEF) can be used as a nonthermal preservation method that is believed to enhance the effect of nisin on microorganisms such as Staphylococcus aureus. The survival of S. aureus inoculated into skim milk and treated with nisin, with HIPEF, or with a combination of nisin-HIPEF was evaluated. Nisin dose, milk pH, and HIPEF treatment time were the controlled variables that were set up at 20 to 150 ppm, pH 5.0 to 6.8, and 240 to 2,400 micros, respectively. HIPEF strength and pulse width were kept constant at 35 kV/cm and 4 micros, respectively. No reduction in S. aureus concentration was observed in skim milk at its natural pH after treatment with nisin, but 1.1 log units were recovered after 90 min of treatment at pH 5.0 with 150 ppm nisin. A reduction in viable S. aureus counts of 0.3 and 1.0 log unit in skim milk treated with HIPEF at its natural pH was observed at 240 and 2,400 micros, respectively. The nisin-HIPEF treatment design was based on a response surface methodology. The combined effect of nisin and HIPEF was clearly synergistic. However, synergism depended on pH. A maximum microbial inactivation of 6.0 log units was observed at pH 6.8, 20 ppm nisin, and 2,400 micros of HIPEF treatment time, whereas a reduction of over 4.5 log units was achieved when pH, nisin concentration, and HIPEF treatment times were set at 5.0, 150 ppm, and 240 micros, respectively.
Collapse
|
35
|
Plaza L, Sánchez-Moreno C, Elez-Martínez P, de Ancos B, Martín-Belloso O, Cano MP. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0228-2] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
36
|
Elez-Martínez P, Soliva-Fortuny RC, Martín-Belloso O. Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0073-3] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
37
|
Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields. Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.09.005] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
38
|
Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:4403-9. [PMID: 15913302 DOI: 10.1021/jf048839b] [Citation(s) in RCA: 192] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH* radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 degrees C/1 min), pulsed electric fields (PEF) (35 kVcm(-1)/750 micros), low pasteurization (LPT) (70 degrees C/30 s), high pasteurization (HPT) (90 degrees C/1 min), HPT plus freezing (HPT+F) (-38 degrees C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were < 9%, treatments with the higher temperatures tended to show the higher decrease in the content of both forms of vitamin C. HP treatment led to an increased (P < 0.05) carotenoid release (53.88%) and vitamin A value (38.74%). PEF treatment did not modify individual or total carotenoids content. Traditional thermal treatments did not exert any effect on total carotenoid content or vitamin A value. With regard to individual carotenoid extraction, HPT and HPT+F led to different releases of carotenoids. With respect to flavanones, HP treatment led to increased (P < 0.05) naringenin (20.16%) and hesperetin (39.88%) contents, whereas PEF treatment did not modify flavanone content. In general, pasteurization and freezing process led to a diminished (P < 0.05) naringenin content (16.04%), with no modification in hesperetin. HP and PEF treatments did not modify DPPH* RSC. In the case of traditional thermal technologies, HPT treatment showed a decrease (P < 0.05) in RSC (6.56%), whereas LPT, HPT+F, and F treatments did not modify RSC. Vitamin C modulated RSC, in terms of antioxidant concentration (EC50) and kinetics (AE = 1/EC50TEC50), in the treated and untreated OJ. In summary, HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice.
Collapse
Affiliation(s)
- Concepción Sánchez-Moreno
- Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, C/José Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
| | | | | | | | | | | |
Collapse
|
39
|
Current awareness on yeast. Yeast 2005; 22:503-10. [PMID: 15918233 DOI: 10.1002/yea.1162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
|