Artículo

López-Malo, A.; Palou, E.; Jiménez-Fernández, M.; Alzamora, S.M.; Guerrero, S. "Multifactorial fungal inactivation combining thermosonication and antimicrobials" (2005) IV Iberoamerican Congress of Food Engineering (CIBIA IV). 67(1-2):87-93
La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated. An ultrasonic horn (13mm) was submerged into the broth, heat and ultrasound was continuously applied. Survival curves were obtained, and D and z values calculated. For aw 0.99, increasing ultrasound amplitude and reducing pH resulted in reduced D values. At constant aw, D values decreased with pH reduction. At constant pH, D values were lower for aw 0.99 than for 0.95. In general, D values were lower for thermosonication treatments than for thermal treatments. When potassium sorbate or vanillin was added and thermosonication treatment was applied at increased amplitude, lower D values were obtained. © 2004 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Multifactorial fungal inactivation combining thermosonication and antimicrobials
Autor:López-Malo, A.; Palou, E.; Jiménez-Fernández, M.; Alzamora, S.M.; Guerrero, S.
Ciudad:Valparaiso
Filiación:Depto. de Ing. Química, Univ. de las Américas, Puebla, Cholula, Puebla 72820, Mexico
Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Antimicrobial agents; Fungal inactivation; Multifactorial preservation; Ultrasound treatments; Fungus protection; Heat treatment; pH effects; Potassium; Sorption; Ultrasonic applications; Antimicrobial agents; Fungal inactivation; Multifactorial preservation; Thermosonication; Ultrasound treatment; Food preservation; Aspergillus; Aspergillus flavus; Bacteria (microorganisms); Penicillium; Penicillium digitatum
Año:2005
Volumen:67
Número:1-2
Página de inicio:87
Página de fin:93
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.05.072
Título revista:IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p87_LopezMalo

Referencias:

  • Alliger, H., Ultrasonic disruption (1975) American Laboratory, 10, pp. 75-85
  • Alzamora, S.M., Guerrero, S., López-Malo, A., Palou, E., Plant antimicrobials combined with conventional preservatives for fruit products (2003) Natural Antimicrobials for the Minimal Processing of Foods, pp. 235-249. , S. Roller (Ed.), Boca Raton, FL: CRC Press
  • Beuchat, L.R., Effects of potassium sorbate and sodium benzoate on inactivating yeasts heated in broths containing sodium chloride and sucrose (1981) Journal of Food Protection, 44, pp. 765-770
  • Beuchat, L.R., Synergistic effects of potassium sorbate on thermal inactivation of yeasts (1981) Journal of Food Science, 46, pp. 771-775
  • Butz, P., Tauscher, B., Emerging technologies: Chemical aspects (2002) Food Research International, 35 (2-3), pp. 279-284
  • Ciccolini, L., Taillandier, P., Wilhem, A.M., Delmas, H., Strehaiano, P., Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: Effect of temperature and of ultrasonic power (1997) Chemical Engineering Journal, 65, pp. 145-149
  • Conner, D.E., Beuchat, L.R., Effects of essential oils from plants on growth of food spoilage yeasts (1984) Journal of Food Science, 49, pp. 429-434
  • Earnshaw, R.G., Ultrasound a new opportunity for food preservation (1998) Ultrasound in Food Processing, pp. 183-192. , M. J. W. Povey & T. J. Mason (Eds.), London: Blackie Academic & Professional
  • Earnshaw, R.G., Appleyard, J., Hurst, R.M., Understanding physical inactivation process: Combined preservation opportunities using heat, ultrasound and pressure (1995) International Journal of Food Microbiology, 28, pp. 197-219
  • García, M.L., Burgos, J., Sanz, B., Ordoñez, J.A., Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis (1989) Journal of Applied Bacteriology, 67, pp. 619-628
  • Guerrero, S., López-Malo, A., Alzamora, S.M., Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude (2001) Innovative Food Science and Emerging Technologies, 2, pp. 31-39
  • Guerrero, S., Tognon, M., Alzamora, S.M., Utilizatión de la ecuación de Gompertz modificada para predecirel efecto combinado de ultrasonido, pH y algunos aditivos en la inactivación de Saccharomyces cerevisiae (2001) III Congreso Iberoamericano de Ingeniería de Alimentos, Valencia, Spain
  • Guerrero, S., Tognon, M., Alzamora, S.M., Ultrasound and natural antimicrobials: Inactivation of Saccharomyces cerevisiae by the combined treatment (2001) Institute of Food Technologists Annual Meeting, New Orleans, USA
  • Harvey, E., Loomis, A., The destruction of luminous bacteria by high frequency sound waves (1929) Journal of Bacteriology, 17, pp. 373-379
  • Hoover, D.G., Kinetics of microbial inactivation for alternative food processing technologies ultrasound (2000) Journal of Food Science, (SUPPL.), pp. 93-95
  • Hughes, D.E., Nyborg, W.L., Cell disruption by ultrasound (1962) Science, 138, pp. 108-144
  • Jiménez-Fernández, M., Palou, E., López-Malo, A., Aspergillus flavus inactivation by thermoultrasonication treatments (2001) Proceedings of the Eighth International Congress on Engineering and Food - ICEF, 8, pp. 1454-1458. , J. Welti-Chanes, G. V. Barbosa-Cánovas, J. M. Aguilera, L. C. López-Leal, P. Wesche-Ebeling, A. López-Malo, & E. Palou (Eds.), Lancaster, PA: Technomic
  • Jiménez-Munguía, M.T., Arce-García, M.R., Argaiz, A., Palou, E., López-Malo, A., Mold spore inactivation during cavitation due to ultrasound treatments (2001) Institute of Food Technologists Annual Meeting, New Orleans, USA
  • Kirisloe, H., Ackerman, E., Reid, J.J., Exposure of microorganisms to measured sound fields (1954) Journal of Bacteriology, 68, pp. 373-380
  • López-Malo, A., Guerrero, S., Alzamora, S.M., Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound (1999) Journal of Food Protection, 62, pp. 1215-1217
  • Mason, T.J., Chemistry with ultrasound (1990) Critical Reports on Applied Chemistry, 28, pp. 1-25
  • Mason, T.J., Paniwnyk, L., Lorimer, J.P., The uses of ultrasound in food technology (1996) Ultrasonics and Sonochemistry, 3, pp. S253-S260
  • McClements, D.J., Advances in the application of ultrasound in food analysis and processing (1995) Trends in Food Science and Technology, 6, pp. 293-299
  • Ordoñez, J.A., Aguilera, M.A., Garcia, M.L., Sanz, B., Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus (1987) Journal of Dairy Research, 54, pp. 61-67
  • Pagan, R., Mafias, P., Alvarez, I., Condón, S., Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures (1999) Journal of Food Microbiology, 16, pp. 139-148
  • Pagán, R., Mañas, P., Raso, J., Condón, S., Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures (1999) Applied and Environmental Microbiology, 65, pp. 297-300
  • Piyasena, P., Mohareb, E., McKellar, R.C., Inactivation of microbes using ultrasound: A review (2003) International Journal of Food Microbiology, 87, pp. 207-216
  • Povey, M.J.W., Mason, T.J., (1998) Ultrasound in Food Processing, , London: Blackie Academic & Professional
  • Raso, J., Palop, A., Pagan, R., Condón, S., Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment (1998) Journal of Applied Microbiology, 85, pp. 849-854
  • Raso, J., Pagán, R., Condón, S., Sala, F.J., Influence of temperature and pressure on the lethality of ultrasound (1998) Applied and Environmental Microbiology, 64, pp. 465-471
  • Sala, F.J., Burgos, J., Condón, S., López, P., Raso, J., Effect of heat and ultrasound on microorganisms and enzymes (1995) New Methods of Food Preservation, pp. 176-204. , G. W. Gould (Ed.), London: Blackie Academic & Professional
  • Scherba, G., Weigel, R.M., O'Brien, J.R., Quantitative assessment of the germicidal efficiency of ultrasonic energy (1991) Applied and Environmental Microbiology, 57, pp. 2079-2084
  • Suslick, K.S., Homogeneous sonochemistry (1988) Ultrasound It's Chemical, Physical and Biological Effects, , K. S. Suslick (Ed.), New York: VCH
  • Villamiel, M., Van Hamersveld, E.H., De Jong, P., Review: Effect of ultrasound processing on the quality of dairy products (1999) Milchwissenschafts, 54, pp. 69-73
  • Vollmer, A.C., Everbach, E.C., Halpern, M., Kwakye, S., Bacterial stress responses to 1-megahertz pulsed ultrasound in the presence of microbubbles (1998) Applied Environmental Microbiology, 64 (10), pp. 3927-3931
  • Williams, A.R., Stafford, A.D., Callely, A.G., Hughes, D.E., Ultrasonic dispersal of activated sludge flocks (1970) Journal of Applied Bacteriology, 33, pp. 656-663
  • Wrigley, D.M., Llorca, N.G., Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment (1992) Journal of Food Protection, 55, pp. 678-680
  • Zenker, M., Heinz, V., Knorr, D., Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods (2003) Journal of Food Protection, 66, pp. 1642-1649

Citas:

---------- APA ----------
López-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M. & Guerrero, S. (2005) . Multifactorial fungal inactivation combining thermosonication and antimicrobials. IV Iberoamerican Congress of Food Engineering (CIBIA IV), 67(1-2), 87-93.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.072
---------- CHICAGO ----------
López-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M., Guerrero, S. "Multifactorial fungal inactivation combining thermosonication and antimicrobials" . IV Iberoamerican Congress of Food Engineering (CIBIA IV) 67, no. 1-2 (2005) : 87-93.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.072
---------- MLA ----------
López-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M., Guerrero, S. "Multifactorial fungal inactivation combining thermosonication and antimicrobials" . IV Iberoamerican Congress of Food Engineering (CIBIA IV), vol. 67, no. 1-2, 2005, pp. 87-93.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.072
---------- VANCOUVER ----------
López-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M., Guerrero, S. Multifactorial fungal inactivation combining thermosonication and antimicrobials. J Food Eng. 2005;67(1-2):87-93.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.072