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Heat Sensitization of Escherichia Coli by the Natural Antimicrobials Vanillin and Emulsified Citral in Blended Carrot-Orange Juice

35 Pages Posted: 29 Mar 2022 Publication Status: Published

See all articles by Cielo Char

Cielo Char

Universidad de Chile - Departamento de Ciencias de los Alimentos y Tecnología Química

Eva Orizano-Ponce

University of Chile

Francisco Sepúlveda

Universidad Nacional Hermilio Valdizán

Jaime Ortiz-Viedma

University of Chile

Abstract

Efforts have been focusing on the way to overcome the impact of heating on food quality while achieving the desired shelf life. In this sense, the thermosensitization of E. coli using the natural antimicrobials vanillin (V; 0.8 and 1.0 g/L) or/and emulsified citral (C; 0.012 and 0.025 g/L) was assessed at 58 and 60°C in blended carrot-orange juice (pH 4.0; 9.0°Brix) . All combined treatments exceeded the inactivation achieved by the single thermal treatments in half the time. The inactivation of the binary treatments (V or C + heating) at 58°C was 3.84 - 0.62 log-cycles more effective than the control, particularly with vanillin. Ternary treatments (V + C + heating) at 58°C increased the microbial reduction approximately 30 %; however, at 60°C no further inactivation was observed, prevailing the thermal effect. This was verified by the higher b Weibullian parameter and the narrower frequency distributions. The selected treatments 1.0V + 0.012C at 58 and 60°C were challenged with the pathogenic E. coli O157:H7 resulting effective. In conclusion, there was an increase in heat sensitivity of E. coli due to the natural antimicrobials, particularly vanillin at 58°C. Therefore, reducing the intensity of the thermal processing will render to clean label, high-quality juices, while addressing food safety requirements.

Keywords: Vanillin, citral, heat sensitization, emulsion, mild thermal treatment, Weibull model, Escherichia coli

Suggested Citation

Char, Cielo and Orizano-Ponce, Eva and Sepúlveda, Francisco and Ortiz-Viedma, Jaime, Heat Sensitization of Escherichia Coli by the Natural Antimicrobials Vanillin and Emulsified Citral in Blended Carrot-Orange Juice. Available at SSRN: https://ssrn.com/abstract=4054215 or http://dx.doi.org/10.2139/ssrn.4054215

Cielo Char

Universidad de Chile - Departamento de Ciencias de los Alimentos y Tecnología Química ( email )

Av. Dr. Carlos Lorca Tobar 964,
Independencia
Santiago
Chile

Eva Orizano-Ponce

University of Chile ( email )

Francisco Sepúlveda

Universidad Nacional Hermilio Valdizán ( email )

Jaime Ortiz-Viedma

University of Chile ( email )

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