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Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.
J Food Sci. 2009 Jan-Feb; 74(1):M8-M14.JF

Abstract

Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant (P < 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly (P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kumar S
Dept. of Food Science and Technology, Univ. of Nebraska, Lincoln, NE 68583, USA.
Thippareddi H
No affiliation info available
Subbiah J
No affiliation info available
Zivanovic S
No affiliation info available
Davidson PM
No affiliation info available
Harte F
No affiliation info available

MeSH

BeveragesChitosanColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugEscherichia coli K12Food ContaminationFood HandlingFood MicrobiologyFood PreservationHumansHydrostatic PressureMalusSolubility

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19200108

Citation

Kumar, S, et al. "Inactivation of Escherichia Coli K-12 in Apple Juice Using Combination of High-pressure Homogenization and Chitosan." Journal of Food Science, vol. 74, no. 1, 2009, pp. M8-M14.
Kumar S, Thippareddi H, Subbiah J, et al. Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan. J Food Sci. 2009;74(1):M8-M14.
Kumar, S., Thippareddi, H., Subbiah, J., Zivanovic, S., Davidson, P. M., & Harte, F. (2009). Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan. Journal of Food Science, 74(1), M8-M14. https://doi.org/10.1111/j.1750-3841.2008.00974.x
Kumar S, et al. Inactivation of Escherichia Coli K-12 in Apple Juice Using Combination of High-pressure Homogenization and Chitosan. J Food Sci. 2009 Jan-Feb;74(1):M8-M14. PubMed PMID: 19200108.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan. AU - Kumar,S, AU - Thippareddi,H, AU - Subbiah,J, AU - Zivanovic,S, AU - Davidson,P M, AU - Harte,F, PY - 2009/2/10/entrez PY - 2009/2/10/pubmed PY - 2009/5/19/medline SP - M8 EP - M14 JF - Journal of food science JO - J Food Sci VL - 74 IS - 1 N2 - Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant (P < 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly (P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19200108/Inactivation_of_Escherichia_coli_K_12_in_apple_juice_using_combination_of_high_pressure_homogenization_and_chitosan_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00974.x DB - PRIME DP - Unbound Medicine ER -