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Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.
J Food Prot. 2010 Jan; 73(1):92-6.JF

Abstract

Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.

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Authors+Show Affiliations

Truong VT
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.
Boyer RR
No affiliation info available
McKinney JM
No affiliation info available
O'Keefe SF
No affiliation info available
Williams RC
No affiliation info available

MeSH

Anti-Bacterial AgentsBeveragesCinnamatesCitrus sinensisColony Count, MicrobialConsumer Product SafetyEscherichia coli O157Food HandlingFood MicrobiologyFood PreservationFruitHumansHydrogen-Ion ConcentrationMalusSalmonella entericaTemperatureTime Factorsalpha-Cyclodextrins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20051210

Citation

Truong, Vy T., et al. "Effect of Alpha-cyclodextrin-cinnamic Acid Inclusion Complexes On Populations of Escherichia Coli O157:H7 and Salmonella Enterica in Fruit Juices." Journal of Food Protection, vol. 73, no. 1, 2010, pp. 92-6.
Truong VT, Boyer RR, McKinney JM, et al. Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices. J Food Prot. 2010;73(1):92-6.
Truong, V. T., Boyer, R. R., McKinney, J. M., O'Keefe, S. F., & Williams, R. C. (2010). Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices. Journal of Food Protection, 73(1), 92-6.
Truong VT, et al. Effect of Alpha-cyclodextrin-cinnamic Acid Inclusion Complexes On Populations of Escherichia Coli O157:H7 and Salmonella Enterica in Fruit Juices. J Food Prot. 2010;73(1):92-6. PubMed PMID: 20051210.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices. AU - Truong,Vy T, AU - Boyer,Renee R, AU - McKinney,Julie M, AU - O'Keefe,Sean F, AU - Williams,Robert C, PY - 2010/1/7/entrez PY - 2010/1/7/pubmed PY - 2010/3/10/medline SP - 92 EP - 6 JF - Journal of food protection JO - J Food Prot VL - 73 IS - 1 N2 - Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/20051210/Effect_of_alpha_cyclodextrin_cinnamic_acid_inclusion_complexes_on_populations_of_Escherichia_coli_O157:H7_and_Salmonella_enterica_in_fruit_juices_ L2 - https://meridian.allenpress.com/jfp/article-lookup/doi/10.4315/0362-028x-73.1.92 DB - PRIME DP - Unbound Medicine ER -