Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice
Copyright © 2024 Elsevier B.V. All rights reserved..
Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane potential, and cell membrane structure were assessed. Furthermore, the impact of PS-ES treatment on microbial activity and flavor in honey raspberry juice, was examined. The changes in microbial growth and color during storage were also discussed. The experimental findings revealed that PS-ES treatment effectively reduced the number of E. coli and S. aureus by 1.99 and 1.83 log colony-forming units (CFU/mL). Additionally, it disrupted the integrity of bacterial cell membranes increasing their permeability, which led to the release of cellular proteins and nucleic acids. PS-ES treatment lowered the membrane potential and altered the structure of bacterial proteins. Application of PS-ES in honey raspberry juice reduced bacterial counts from 4.48 log CFU/mL to 1.99 log CFU/mL, with less flavor deterioration compared to HT treatment. After 30 days of storage at 4 °C and room temperature, PS-ES effectively controlled the growth of microorganisms in raspberry juice and maintained the color of the juice.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:413 |
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| Enthalten in: |
International journal of food microbiology - 413(2024) vom: 02. Feb., Seite 110602 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Yang, Dongmei [VerfasserIn] |
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| Links: |
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| Themen: |
Flavor composition |
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| Anmerkungen: |
Date Completed 16.02.2024 Date Revised 16.02.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.ijfoodmicro.2024.110602 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM36790909X |
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| 520 | |a Copyright © 2024 Elsevier B.V. All rights reserved. | ||
| 520 | |a Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane potential, and cell membrane structure were assessed. Furthermore, the impact of PS-ES treatment on microbial activity and flavor in honey raspberry juice, was examined. The changes in microbial growth and color during storage were also discussed. The experimental findings revealed that PS-ES treatment effectively reduced the number of E. coli and S. aureus by 1.99 and 1.83 log colony-forming units (CFU/mL). Additionally, it disrupted the integrity of bacterial cell membranes increasing their permeability, which led to the release of cellular proteins and nucleic acids. PS-ES treatment lowered the membrane potential and altered the structure of bacterial proteins. Application of PS-ES in honey raspberry juice reduced bacterial counts from 4.48 log CFU/mL to 1.99 log CFU/mL, with less flavor deterioration compared to HT treatment. After 30 days of storage at 4 °C and room temperature, PS-ES effectively controlled the growth of microorganisms in raspberry juice and maintained the color of the juice | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Flavor composition | |
| 650 | 4 | |a Honey raspberry juice | |
| 650 | 4 | |a Microbial inactivation | |
| 650 | 4 | |a Pressure spray combined with high-voltage electrospray | |
| 700 | 1 | |a Wang, Bo |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Yuchuan |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Aiping |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Jiguang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Min |e verfasserin |4 aut | |
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