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Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments.
Food Sci Technol Int 2011; 17(6):541-7FS

Abstract

High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa).

Authors+Show Affiliations

Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

22049160

Citation

Bermúdez-Aguirre, D, et al. "Study of the Inactivation of Escherichia Coli and Pectin Methylesterase in Mango Nectar Under Selected High Hydrostatic Pressure Treatments." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 17, no. 6, 2011, pp. 541-7.
Bermúdez-Aguirre D, Guerrero-Beltrán JÁ, Barbosa-Cánovas GV, et al. Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments. Food Sci Technol Int. 2011;17(6):541-7.
Bermúdez-Aguirre, D., Guerrero-Beltrán, J. Á., Barbosa-Cánovas, G. V., & Welti-Chanes, J. (2011). Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 17(6), pp. 541-7. doi:10.1177/1082013211399681.
Bermúdez-Aguirre D, et al. Study of the Inactivation of Escherichia Coli and Pectin Methylesterase in Mango Nectar Under Selected High Hydrostatic Pressure Treatments. Food Sci Technol Int. 2011;17(6):541-7. PubMed PMID: 22049160.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments. AU - Bermúdez-Aguirre,D, AU - Guerrero-Beltrán,J Ángel, AU - Barbosa-Cánovas,G V, AU - Welti-Chanes,J, Y1 - 2011/11/02/ PY - 2011/11/4/entrez PY - 2011/11/4/pubmed PY - 2012/2/3/medline SP - 541 EP - 7 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 17 IS - 6 N2 - High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa). SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/22049160/Study_of_the_inactivation_of_Escherichia_coli_and_pectin_methylesterase_in_mango_nectar_under_selected_high_hydrostatic_pressure_treatments_ L2 - http://journals.sagepub.com/doi/full/10.1177/1082013211399681?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -