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Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields.
J Food Prot. 2004 Nov; 67(11):2596-602.JF

Abstract

Saccharomyces cerevisiae is often associated with the spoilage of fruit juices. The purpose of this study was to evaluate the effect of high-intensity pulsed electric field (HIPEF) treatment on the survival of S. cerevisiae suspended in orange juice. Commercial heat-sterilized orange juice was inoculated with S. cerevisiae (CECT 1319) (10(8) CFU/ml) and then treated by HIPEFs. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency, and pulse width) were evaluated and compared to those of heat pasteurization (90 degrees C/min). In all of the HIPEF experiments, the temperature was kept below 39 degrees C. S. cerevisiae cell damage induced by HIPEF treatment was observed by electron microscopy. HIPEF treatment was effective for the inactivation of S. cerevisiae in orange juice at pasteurization levels. A maximum inactivation of a 5.1-log (CFU per milliliter) reduction was achieved after exposure of S. cerevisiae to HIPEFs for 1,000 micros (4-micros pulse width) at 35 kV/cm and 200 Hz in bipolar mode. Inactivation increased as both the field strength and treatment time increased. For the same electric field strength and treatment time, inactivation decreased when the frequency and pulse width were increased. Electric pulses applied in the bipolar mode were more effective than those in the monopolar mode for destroying S. cerevisiae. HIPEF processing inactivated S. cerevisiae in orange juice, and the extent of inactivation was similar to that obtained during thermal pasteurization. HIPEF treatments caused membrane damage and had a profound effect on the intracellular organization of S. cerevisiae.

Authors+Show Affiliations

Elez-Martínez P
Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
Escolà-Hernández J
No affiliation info available
Soliva-Fortuny RC
No affiliation info available
Martín-Belloso O
No affiliation info available

MeSH

BeveragesCitrus sinensisColony Count, MicrobialElectromagnetic FieldsFood MicrobiologyFood PreservationHot TemperatureMicroscopy, Electron, ScanningSaccharomyces cerevisiae

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15553647

Citation

Elez-Martínez, Pedro, et al. "Inactivation of Saccharomyces Cerevisiae Suspended in Orange Juice Using High-intensity Pulsed Electric Fields." Journal of Food Protection, vol. 67, no. 11, 2004, pp. 2596-602.
Elez-Martínez P, Escolà-Hernández J, Soliva-Fortuny RC, et al. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. J Food Prot. 2004;67(11):2596-602.
Elez-Martínez, P., Escolà-Hernández, J., Soliva-Fortuny, R. C., & Martín-Belloso, O. (2004). Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. Journal of Food Protection, 67(11), 2596-602.
Elez-Martínez P, et al. Inactivation of Saccharomyces Cerevisiae Suspended in Orange Juice Using High-intensity Pulsed Electric Fields. J Food Prot. 2004;67(11):2596-602. PubMed PMID: 15553647.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. AU - Elez-Martínez,Pedro, AU - Escolà-Hernández,Joan, AU - Soliva-Fortuny,Robert C, AU - Martín-Belloso,Olga, PY - 2004/11/24/pubmed PY - 2004/12/24/medline PY - 2004/11/24/entrez SP - 2596 EP - 602 JF - Journal of food protection JO - J Food Prot VL - 67 IS - 11 N2 - Saccharomyces cerevisiae is often associated with the spoilage of fruit juices. The purpose of this study was to evaluate the effect of high-intensity pulsed electric field (HIPEF) treatment on the survival of S. cerevisiae suspended in orange juice. Commercial heat-sterilized orange juice was inoculated with S. cerevisiae (CECT 1319) (10(8) CFU/ml) and then treated by HIPEFs. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency, and pulse width) were evaluated and compared to those of heat pasteurization (90 degrees C/min). In all of the HIPEF experiments, the temperature was kept below 39 degrees C. S. cerevisiae cell damage induced by HIPEF treatment was observed by electron microscopy. HIPEF treatment was effective for the inactivation of S. cerevisiae in orange juice at pasteurization levels. A maximum inactivation of a 5.1-log (CFU per milliliter) reduction was achieved after exposure of S. cerevisiae to HIPEFs for 1,000 micros (4-micros pulse width) at 35 kV/cm and 200 Hz in bipolar mode. Inactivation increased as both the field strength and treatment time increased. For the same electric field strength and treatment time, inactivation decreased when the frequency and pulse width were increased. Electric pulses applied in the bipolar mode were more effective than those in the monopolar mode for destroying S. cerevisiae. HIPEF processing inactivated S. cerevisiae in orange juice, and the extent of inactivation was similar to that obtained during thermal pasteurization. HIPEF treatments caused membrane damage and had a profound effect on the intracellular organization of S. cerevisiae. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/15553647/Inactivation_of_Saccharomyces_cerevisiae_suspended_in_orange_juice_using_high_intensity_pulsed_electric_fields_ DB - PRIME DP - Unbound Medicine ER -