Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.
Food Microbiol. 2008 May; 25(3):479-91.FM

Abstract

The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0log(10)CFU/ml in HIPEF-processed melon (35kV/cm for 1709 micros at 193Hz and 4 micros pulse duration) and watermelon (35kV/cm for 1682 micros at 193Hz and 4 micros pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 degrees C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Mosqueda-Melgar J

Department of Food Technology, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.

Raybaudi-Massilia RM

No affiliation info available

Martín-Belloso O

No affiliation info available

MeSH

Anti-Bacterial AgentsBeveragesCitric AcidCitrullusColony Count, MicrobialConsumer Product SafetyCucurbitaceaeElectric StimulationEscherichia coli O157Food ContaminationFood PreservationHumansListeria monocytogenesOils, VolatileSalmonella enteritidisTasteTime Factors

Pub Type(s)

Journal Article

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

Language

eng

PubMed ID

18355673

Citation

Mosqueda-Melgar, Jonathan, et al. "Combination of High-intensity Pulsed Electric Fields With Natural Antimicrobials to Inactivate Pathogenic Microorganisms and Extend the Shelf-life of Melon and Watermelon Juices." Food Microbiology, vol. 25, no. 3, 2008, pp. 479-91.

Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. Food Microbiol. 2008;25(3):479-91.

Mosqueda-Melgar, J., Raybaudi-Massilia, R. M., & Martín-Belloso, O. (2008). Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. Food Microbiology, 25(3), 479-91. https://doi.org/10.1016/j.fm.2008.01.002

Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O. Combination of High-intensity Pulsed Electric Fields With Natural Antimicrobials to Inactivate Pathogenic Microorganisms and Extend the Shelf-life of Melon and Watermelon Juices. Food Microbiol. 2008;25(3):479-91. PubMed PMID: 18355673.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. AU - Mosqueda-Melgar,Jonathan, AU - Raybaudi-Massilia,Rosa M, AU - Martín-Belloso,Olga, Y1 - 2008/01/20/ PY - 2007/09/18/received PY - 2008/01/09/revised PY - 2008/01/13/accepted PY - 2008/3/22/pubmed PY - 2008/4/22/medline PY - 2008/3/22/entrez SP - 479 EP - 91 JF - Food microbiology JO - Food Microbiol VL - 25 IS - 3 N2 - The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0log(10)CFU/ml in HIPEF-processed melon (35kV/cm for 1709 micros at 193Hz and 4 micros pulse duration) and watermelon (35kV/cm for 1682 micros at 193Hz and 4 micros pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 degrees C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/18355673/Combination_of_high_intensity_pulsed_electric_fields_with_natural_antimicrobials_to_inactivate_pathogenic_microorganisms_and_extend_the_shelf_life_of_melon_and_watermelon_juices_ DB - PRIME DP - Unbound Medicine ER -

Tags

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.Food Microbiol. 2008 May; 25(3):479-91.FM