Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
Autor:Garcia Loredo, A.B.; Guerrero, S.N.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes, 2160 - (C1428EGA), Argentina
Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina
Palabras clave:Inactivation kinetics; Microorganism's recovery; Ozone; Peach juice; Weibull and Coroller models; Bubble columns; Cold storage; Diseases; Dynamics; Escherichia coli; Food storage; Fruits; Growth kinetics; Listeria; Microbiology; Microorganisms; Population statistics; Temperature; Thermal processing (foods); Yeast; Inactivation kinetics; Listeria innocua; Low-temperature storage; Microorganism growth; Ozone concentration; Pathogenic microorganisms; Peach juice; Weibull; Ozone
Año:2015
Volumen:29
Página de inicio:271
Página de fin:279
DOI: http://dx.doi.org/10.1016/j.ifset.2015.02.007
Título revista:Innovative Food Science and Emerging Technologies
Título revista abreviado:Innovative Food Sci. Emerg. Technol.
ISSN:14668564
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14668564_v29_n_p271_GarciaLoredo

Referencias:

  • Abeysinghe, D.C., Li, X., Sun, C.D., Zhang, W.S., Zhou, C.H., Chen, K.S., Bioactive components and antioxidants capacities in different edible tissues of citrus fruit of four species (2007) Food Chemistry, 104, pp. 1338-1344
  • Akaike, H., Information theory and extension of the maximum likelihood principle (1973) Proceedings of the 2nd International Symposium of Information, pp. 267-281. , B.N. Petrov, F. Czaki, Akademiai Kiado Budapest
  • Alzamora, S.M., Guerrero, S., Viollaz, P., Welti, J., Experimental protocols for modeling the response of microbial populations exposed to emerging technologies: Some points of concern (2005) Novel Food Processing, pp. 591-607. , G. Barbosa-Cánovas, Marcel Dekker, Inc. New York
  • Cataldo, F., Ozone decomposition of patulin - A mycotoxin and food contaminant (2008) Ozone: Science & Engineering, 30, pp. 197-201
  • Choi, M., Liu, Q., Lee, S., Jin, J., Ryu, S., Kang, D., Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone (2012) Food Microbiology, 32, pp. 191-195
  • Coroller, L., Leguerinel, I., Mettler, E., Savy, N., Mafart, P., General model, based on a two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves (2006) Applied and Environmental Microbiology, 72, pp. 6493-6502
  • Cullen, P.J., Tiwari, B.K., O'Donnell, C.P., Muthukumarappan, K., Modelling approaches to ozone processing of liquid foods (2009) Trends in Food Science and Technology, 20, pp. 125-136
  • Cullen, P.J., Valdramidis, V.P., Tiwari, Patil, S., Bourke, P., O'Donnell, C.P., Ozone processing for food preservation: An overview on fruit juice treatments (2010) Ozone: Science & Engineering, 32, pp. 166-179
  • Dubois, M., Coste, G., Despres, A.G., Efstathiou, T., Nio, C., Dumont, E., Safety of Oxygreen, an ozone treatment on wheat grains. Part 2. Is there a substantial equivalence between Oxygreen-treated wheat grains and untreated wheat grains? (2006) Food Additives and Contaminants, 23, pp. 1-15
  • Esteve, M.J., Frigola, A., Refrigerated fruit juices. Quality and safety issues (2007) Advances in Food and Nutrition Research, 52, pp. 103-139
  • Fairchild, T.M., Foegeding, P.M., A proposed non-pathogenic biological indicator for thermal inactivation of Listeria monocytogenes (1993) Applied and Environmental Microbiology, 59, pp. 1247-1250
  • Ferrario, M., Alzamora, S.M., Guerrero, S.N., Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses (2013) Journal of Food Engineering, 118, pp. 302-311
  • Ferrario, M., Alzamora, S.M., Guerrero, S.N., Apple, orange and strawberry juices treated with pulsed Light. Effect on some inoculated microorganisms and native flora during refrigerated storage (2014) IAFP 2014. Indianapolis, Indiana, USA, August 3-6, 2014
  • Gómez-López, V.M., Ragaert, P., Debevere, J., Devlieghere, F., Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art (2008) Critical Reviews in Food Science and Nutrition, 48, pp. 487-495
  • Ishizaki, K., Sawadarski, K., Miura, K., Shinriqui, N., Effect of ozone on plasmid DNA of Escherichia coli in situ (1987) Water Research, 21, pp. 823-827
  • Jaramillo, G.M., Preservación de jugo de durazno mediante la aplicación de ozono. Efecto en la calidad y la actividad enzimática (2014) Magister Thesis in Food Science and Industrial Technology, , University of Buenos Aires
  • Khadre, M.A., Kim, J.G., Sporicidal action of ozone and hydrogen peroxide: A comparative study (2001) International Journal of Food Microbiology, 71, pp. 131-138
  • Khadre, M.A., Yousef, A.E., Kim, J.G., Microbiological aspects of ozone applications in food: A review (2001) Journal of Food Science, 66, pp. 1242-1252
  • Kim, J.G., Yousef, A.E., Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone (2000) Journal of Food Science, 65, pp. 521-527
  • Kim, J.G., Yousef, A.E., Dave, S., Application of ozone for enhancing the microbiological safety and quality of foods. A review (1999) Journal of Food Protection, 62, pp. 1071-1087
  • Kim, J.G., Yousef, A.E., Khadre, M.A., Ozone and its current and future application in the food industry (2003) Advances in Food and Nutrition Research, 45, pp. 168-275
  • Komanapali, I.R., Lau, B.H.S., Ozone-induced damage of Escherichia coli K-12 (1998) Applied Environmental & Biotechnology, 46, pp. 610-614
  • Korycka-Dahl, M., Richardson, T., Activated oxygen species oxidation of food constituents (1978) Critical Reviews in Food Science and Nutrition, 10, pp. 209-241
  • McLellan, M.R., Splittstoesser, D.F., Reducing the risk of E. Coli in apple cider (1996) Food Technology, 50, p. 174
  • Miller, L.G., Kaspar, C.W., Escherichia coli O157:H7 acid-tolerance and survival in apple cider (1994) Journal of Food Protection, 57, pp. 460-464
  • Muthukumarappan, K., Halaweish, F., Naidu, A.S., Ozone (2000) Natural Food Anti-microbial Systems, pp. 783-800. , A.S. Naidu, CRC Press Boca Raton, FL
  • Patil, S., Bourke, P., Frías, J.M., Tiwari, B.K., Cullen, P.J., Inactivation of Escherichia coli in orange juice using ozone (2009) Innovative Food Science & Emerging Technologies, 10, pp. 551-557
  • Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J., Bourke, P., Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels (2010) Food Microbiology, 27, pp. 835-840
  • Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J.M., Bourke, P., Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column (2010) Food Control, 21, pp. 1723-1730
  • Patil, S., Valdramidis, V.P., Tiwari, B.K., Cullen, P.J., Bourke, P., Quantitative assessment of the shelf life of ozonated apple juice (2011) European Food Research and Technology, 232, pp. 469-477
  • Peleg, M., Cole, M.B., Reinterpretation of microbial survival curves (1998) Critical Reviews in Food Science, 38, pp. 353-380
  • Perry, J.J., Yousef, A.E., Decontamination of raw foods using ozone-based sanitization techniques (2011) Annual Review of Food Science and Technology, 2, pp. 281-298
  • Quinn, G., Keough, M., (2002) Experimental Design and Data Analysis for Biologists, , Cambridge University Press Cambridge (Chapter 13)
  • Restaino, L., Frampton, E.W., Hemphill, J.B., Palnikar, P., Efficacy of ozonated water against food-related microorganisms (1995) Environmental Microbiology, 61, pp. 3471-3475
  • Sado, P.N., Jinneman, K.C., Busby, G.J., Sorg, S.M., Omiecinski, C.J., Identification of Listeria monocytogenes from unpasteurized apple juice using rapid test kits (1998) Journal of Food Protection, 61, pp. 1199-1202
  • Steenstrup, L.D., Floros, J.D., Inactivation of E. Coli O157:H7 in apple cider by ozone at various temperatures and concentrations (2004) Journal of Food Processing and Preservation, 28, pp. 103-116
  • Stratford, M., Hofman, P.D., Cole, M.B., Fruit juices, fruit drinks and soft drinks (2000) Microbiological Safety and Quality of Food, pp. 836-869. , B.M. Lund, T.C. Baird-Parker, G.W. Gould, Aspen Publisher Inc. Maryland
  • Tiwari, B.K., Brennan, C.S., Curran, T., Gallaher, E., Cullen, P.J., O'Donnell, C.P., Application of ozone in grain processing (2010) Journal of Cereal Science, 51, pp. 248-255
  • Tiwari, B.K., Muthukumarappan, K., O'Donnell, C.P., Cullen, P.J., Modelling color degradation of orange juice by ozone treatment using response surface methodology (2008) Journal of Food Engineering, 88, pp. 553-560
  • Tiwari, B.K., Muthukumarappan, K., O'Donnell, C.P., Cullen, P.J., Kinetics of freshly squeezed orange juice quality changes during ozone processing (2008) Journal of Agricultural and Food Chemistry, 56, pp. 6416-6422
  • Tiwari, B.K., O'Donnell, C.P., Brunton, N.P., Cullen, P.J., Degradation kinetics of tomato juice quality parameters by ozonation (2009) International Journal of Food Science and Technology, 44, pp. 1199-1205
  • Tiwari, B.K., O'Donnell, C.P., Patras, A., Brunton, N.P., Cullen, P.J., Anthocyanins and color degradation in ozonated grape juices (2009) Food and Chemical Toxicology, 4, pp. 2824-2829
  • States Food, U., Administration, D., Usfda, (2004) Juice HACCP Hazards and Controls Guidance. Guidance for Industry, , 1st ed
  • Van-Boekel, M.A.J.S., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells (2002) International Journal of Food Microbiology, 74, pp. 139-159

Citas:

---------- APA ----------
Garcia Loredo, A.B., Guerrero, S.N. & Alzamora, S.M. (2015) . Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. Innovative Food Science and Emerging Technologies, 29, 271-279.
http://dx.doi.org/10.1016/j.ifset.2015.02.007
---------- CHICAGO ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. "Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone" . Innovative Food Science and Emerging Technologies 29 (2015) : 271-279.
http://dx.doi.org/10.1016/j.ifset.2015.02.007
---------- MLA ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. "Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone" . Innovative Food Science and Emerging Technologies, vol. 29, 2015, pp. 271-279.
http://dx.doi.org/10.1016/j.ifset.2015.02.007
---------- VANCOUVER ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. Innovative Food Sci. Emerg. Technol. 2015;29:271-279.
http://dx.doi.org/10.1016/j.ifset.2015.02.007