Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango, David; Garroni, Elisa; Farrugia, Claude; Impe, Jan Van; Valdramidis, Vasilis

doi:10.1016/j.lwt.2016.05.039

Cited by 61 publications

(26 citation statements)

References 36 publications

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“…However, combination treatment with 1.5 mg/L of ozone for 4 min can prevent cross‐contamination by inactivating bacterial population in washing water below the limited of detection of 1.0 log CFU/ml. Similar observations were reported in numerous studies which have investigated the ability of combination treatment of ultrasound to inactivate microorganisms on fresh product (Alves do Rosario et al., 2017; Gomez‐Lopez, Gil, Allende, Vanhee, & Selma, 2015; Huang et al., 2018; Millan‐Sango, Garroni, Farrugia, Van Impe, & Valdramidis, 2016).…”

Section: Discussionsupporting

confidence: 83%

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

Traoré

Sun

Gan

et al. 2020

J. Food Process. Preserv.

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Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as their phytochemical components. This study therefore, aimed to evaluate the antimicrobial capacity of ultrasound and ozone alone or combined on artificially inoculated cabbage with E. coli and Salmonella. The impact of these decontamination processes on cabbage intercellular structure, pH, total phenol, total flavonoid and antioxidant activities were also determined. Results showed that the combination treatment significantly inactivated populations of artificially inoculated E. coli and Salmonella compared to individual processing. The inactivation effectiveness was greatly enhanced with increased ozone concentration (1.5 mg/L) and processing time, with no detectable bacteria in the washing water after only 8 min of treatment. Furthermore, ultrasound treatment alone for 8 min led to improved cabbage content of phenol, flavonoid and antioxidant activity without affecting its intercellular structure. However, the combination treatment exerted a slight decrease of these components though not statistically significant compared to untreated samples. A significant decrease was observed with the longest exposure time (20 min). We conclude that ultrasound individual treatment or its combination with ozone can be used as sanitizer to not only reduce microorganisms from fresh cabbage but also maintain its appearance quality and improve its bioactive properties and antioxidant activity. Practical applications This study was conducted to evaluate the inactivation effectiveness of ultrasound and ozone on inoculated cabbage leaves. To make an effective disinfection on the leaves, US and ozone have been combined, which resulted in a reduction of treatment time and maintenance of the bioactive compounds, the antioxidant activity and How to cite this article: Traore MB, Sun A, Gan Z, et al. Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage (Brassica

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Section: Discussionsupporting

confidence: 83%

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

Traoré

Sun

Gan

et al. 2020

J. Food Process. Preserv.

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show abstract

“…It was found that US in continuous mode decreased Salmonella to 2.2 log CFU/cm 2 . However, US combined with essential oils enhanced the bacterial reduction on lettuce leaves (Millan‐Sango, Garroni, Farrugia, Van Impe, & Valdramidis, ).…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk

Mortazavi

Aliakbarlu

2019

Journal of Food Science

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The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low-and high-fat milk during 6-day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.5 and 3 log cycles of L. monocytogenes populations in low-and high-fat milk, respectively. US alone reduced 1.6 log cycle of Salmonella Typhimurium and 0.7 log cycle of L. monocytogenes in both milk type. The combined treatment could reduce 2.7 log cycle of Salmonella Typhimurium in low-fat milk and 3.8 log cycle in high-fat milk. The combined treatment also achieved 4.3 and 4.5 log cycle reductions of L. monocytogenes in low-and high-fat milk, respectively. The results of this study showed that the combination of CEO and US could be used as an effective antibacterial treatment in milk.Practical Applications: Due to adverse effects of thermal processing on the sensory and nutritional properties of food and the potentially harmful effects of chemical preservatives, nonthermal preservation methods and natural antimicrobials have been gained much attention. In this study, the antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in lowand high-fat milk. The results indicated that combination of US and CEO could significantly decrease L. monocytogenes and Salmonella Typhimurium populations in milk. Then, this combined treatment may be used as an effective alternative method to microbial inactivation in milk.

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“…When the studies in which changes in the inactivation of pathogenic microorganisms, quality parameters of food products and products in the activation of enzymes are analyzed, successful results were obtained [100][101][102][103][104][105][106][107].…”

Section: Ultrasonicationmentioning

confidence: 99%

New Approaches in Non-thermal Processes in the Food Industry

Yıkmış¹

2016

IJNFS

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Abstract:In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.

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Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Cited by 61 publications

References 36 publications

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage ( Brassica Oleracea L. Var. Capitata )

Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk

New Approaches in Non-thermal Processes in the Food Industry

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