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Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice.
Ultrason Sonochem. 2017 Jul; 37:251-259.US

Abstract

The objective of this study was to evaluate the effect of different treatments-heat treatment (HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and manothermosonication (MTS) on Escherichia coli O157:H7, polyphenol oxidase (PPO), and anthocyanin content in blueberry juice. First, samples were treated at different temperatures (30, 40, 50, 60, 70, and 80°C) and power intensities (280, 420, 560, and 700W) for 10min. Subsequently, samples were treated using combinations of power intensity and mild temperature for 10min. For further study, samples were treated using HT (80°C), TS (40°C, 560W), MT (350MPa, 40°C), MS (560W, 5min/350MPa), or MTS (560W, 5min, 40°C/350MPa, 40°C) for 5, 10, 15, 20min for each treatment, and the results compared between treatments. HT significantly reduced PPO activation (2.05% residual activity after only 5min), and resulted in a 2.00-log reduction in E. coli O157:H7 and an 85.25% retention of anthocyanin. Escherichia coli O157:H7 was slightly inactivated by TS after 5min (0.17-log reduction), while residual PPO activity was 23.36% and anthocyanin retention was 98.48%. However, Escherichia coli O157:H7 was rapidly inactivated by MTS (5.85-log reduction) after 5min, while anthocyanin retention was 97.49% and residual PPO activity dropped to 10.91%. The destruction of E. coli cells as a result of these treatments were confirmed using SEM and TEM. Therefore, a combination of sonication, high pressure, and mild heat allows the safety of blueberry juice to be maintained without compromising the retention of desirable antioxidant compounds.

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Authors+Show Affiliations

Zhu J
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Food Inspection Monitoring Center of Zhuanghe, Dalian, Liaoning 116400, China.
Wang Y
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Li X
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Li B
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Liu S
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China.
Chang N
Food Safety Institute, Shenyang Product Quality Supervision and Inspection Institute, Shenyang, Liaoning 110022, China.
Jie D
Sichuan Tourism University, Chengdu, Sichuan 610100, China.
Ning C
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Gao H
Institute of Food Processing, Zhejiang Academy of Agricultural Science, Hangzhou, Jiangsu 310021, China. Electronic address: 304901035@qq.com.
Meng X
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

MeSH

AnthocyaninsBeveragesBlueberry PlantsCatechol OxidaseEscherichia coli O157Food HandlingHot TemperatureMicrobial ViabilityPressureSonication

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28427631

Citation

Zhu, Jinyan, et al. "Combined Effect of Ultrasound, Heat, and Pressure On Escherichia Coli O157:H7, Polyphenol Oxidase Activity, and Anthocyanins in Blueberry (Vaccinium Corymbosum) Juice." Ultrasonics Sonochemistry, vol. 37, 2017, pp. 251-259.
Zhu J, Wang Y, Li X, et al. Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. Ultrason Sonochem. 2017;37:251-259.
Zhu, J., Wang, Y., Li, X., Li, B., Liu, S., Chang, N., Jie, D., Ning, C., Gao, H., & Meng, X. (2017). Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. Ultrasonics Sonochemistry, 37, 251-259. https://doi.org/10.1016/j.ultsonch.2017.01.017
Zhu J, et al. Combined Effect of Ultrasound, Heat, and Pressure On Escherichia Coli O157:H7, Polyphenol Oxidase Activity, and Anthocyanins in Blueberry (Vaccinium Corymbosum) Juice. Ultrason Sonochem. 2017;37:251-259. PubMed PMID: 28427631.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. AU - Zhu,Jinyan, AU - Wang,Yuehua, AU - Li,Xinghe, AU - Li,Bin, AU - Liu,Suwen, AU - Chang,Nan, AU - Jie,Ding, AU - Ning,Chong, AU - Gao,Haiyan, AU - Meng,Xianjun, Y1 - 2017/01/16/ PY - 2016/11/05/received PY - 2017/01/12/revised PY - 2017/01/14/accepted PY - 2017/4/22/entrez PY - 2017/4/22/pubmed PY - 2018/7/10/medline KW - Anthocyanin KW - Escherichia coli O157:H7 KW - High pressure KW - Mild heat KW - PPO KW - Sonication SP - 251 EP - 259 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 37 N2 - The objective of this study was to evaluate the effect of different treatments-heat treatment (HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and manothermosonication (MTS) on Escherichia coli O157:H7, polyphenol oxidase (PPO), and anthocyanin content in blueberry juice. First, samples were treated at different temperatures (30, 40, 50, 60, 70, and 80°C) and power intensities (280, 420, 560, and 700W) for 10min. Subsequently, samples were treated using combinations of power intensity and mild temperature for 10min. For further study, samples were treated using HT (80°C), TS (40°C, 560W), MT (350MPa, 40°C), MS (560W, 5min/350MPa), or MTS (560W, 5min, 40°C/350MPa, 40°C) for 5, 10, 15, 20min for each treatment, and the results compared between treatments. HT significantly reduced PPO activation (2.05% residual activity after only 5min), and resulted in a 2.00-log reduction in E. coli O157:H7 and an 85.25% retention of anthocyanin. Escherichia coli O157:H7 was slightly inactivated by TS after 5min (0.17-log reduction), while residual PPO activity was 23.36% and anthocyanin retention was 98.48%. However, Escherichia coli O157:H7 was rapidly inactivated by MTS (5.85-log reduction) after 5min, while anthocyanin retention was 97.49% and residual PPO activity dropped to 10.91%. The destruction of E. coli cells as a result of these treatments were confirmed using SEM and TEM. Therefore, a combination of sonication, high pressure, and mild heat allows the safety of blueberry juice to be maintained without compromising the retention of desirable antioxidant compounds. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/28427631/Combined_effect_of_ultrasound_heat_and_pressure_on_Escherichia_coli_O157:H7_polyphenol_oxidase_activity_and_anthocyanins_in_blueberry__Vaccinium_corymbosum__juice_ DB - PRIME DP - Unbound Medicine ER -