Combined pulsed electric field and high-power ultrasound treatments for microbial inactivation in oil-in-water emulsions
| Autor: | E. Brito-de la Fuente, José V. García-Pérez, Angela Gomez-Gomez, Jose Benedito, Críspulo Gallegos |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
TECNOLOGIA DE ALIMENTOS
Microorganism Hurdle technology medicine.disease_cause 01 natural sciences Endospore 0404 agricultural biotechnology Bacterial spores Fungal spores High-power ultrasound medicine Food science Pulsed electric fields Escherichia coli biology Bacillus pumilus Chemistry 010401 analytical chemistry Aspergillus niger fungi 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences Spore Emulsions Bacteria Food Science Biotechnology |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| Popis: | [EN] The impact of individual and combined pulsed electric field (PEF) and high power ultrasound (HPU) on the inactivation of different microorganisms in emulsions was investigated. The highest inactivation level using PEF was 2.6, 1.2 and 0.1 log-cycles for Escherichia coli, Aspergillus niger and Bacillus pumilus, respectively, achieved at the highest energy level and temperature (152.3-176.3 kJ/kg and 25 degrees C). HPU led to the highest reduction (5.4, 4.3 and 0.3 log-cycles for E. coli, A. niger and B. pumilus, respectively) after the longest treatment time studied (3 min). PEF (152.3-176.3 kJ/kg) followed by HPU (3 min) was found to be the most effective sequence, leading to synergistic effects (6.6 and 1.0 log-cycles for A. niger and B. pumilus, respectively), compared to the individual treatments. PEF-HPU is a promising hurdle technology with which to inactivate vegetative bacteria or fungal spores in emulsions. However, limited inactivation was achieved for bacterial spores. The authors acknowledge the financial support from Fresenius Kabi |
| Databáze: | OpenAIRE |
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