Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra
| Autor: | Zsanett Bodor, Andrea Taczmanne Bruckner, Csaba Nemeth, Csilla Mohácsi-Farkas, István Kertész, Dávid Nagy, József Felföldi, Viktória Zsom-Muha |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Sonication lcsh:Chemical technology E. coli 01 natural sciences Biochemistry Analytical Chemistry Absorbance 0404 agricultural biotechnology food Near infrared spectra yolk Yolk Molecule lcsh:TP1-1185 albumen Electrical and Electronic Engineering Instrumentation Chromatography Chemistry Hydrogen bond ultrasound 010401 analytical chemistry 04 agricultural and veterinary sciences Structural property NIR 040401 food science Atomic and Molecular Physics and Optics 0104 chemical sciences Solvation shell embryonic structures egg aquaphotomics |
| Zdroj: | Sensors Volume 21 Issue 2 Sensors, Vol 21, Iss 398, p 398 (2021) |
| ISSN: | 1424-8220 |
| DOI: | 10.3390/s21020398 |
| Popis: | In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C&ndash H, C&ndash N, &ndash OH and N&ndash H bonds in egg. The aquagrams showed that sonication can alter the properties of H2O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment. |
| Databáze: | OpenAIRE |
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