Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

Lee, Ji-Yeon; Kim, Sang‐Soon; Kang, Dong‐Hyun

doi:10.1016/j.lwt.2015.01.020

Cited by 52 publications

(27 citation statements)

References 36 publications

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“…OH provides uniform and rapid heating of foods, with a beneficial effect on the nutritional and organoleptic properties of processed products (Mercali and others ). Additionally, OH offers better energy efficiency, lower capital cost, shorter treatment time, and is an environmentally friendly process (Lee and others ) since 90% of electrical energy is converted into heat (Srivastav and Roy ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

“…As a result, the optimization of heat treatments is a key tool to maintain an equilibrium between safety and nutritional quality of the raw material (Traffano‐Schiffo and others ). Apart from the conventional thermal processing, there are some other nonconventional thermal approaches (ohmic and microwave heating (MHW)), characterized by some benefits, such as a better energy efficiency, a lower capital cost, and shorter treatment time (Salazar‐González and others ; Lee and others ).…”

Section: Introductionmentioning

confidence: 99%

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Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

192

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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Section: Thermal Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

192

View full text Add to dashboard Cite

show abstract

“…Microwave and ohmic heating have been previously studied by researchers in different fruit and vegetable products such as apple juice, grapefruit juice, orange juice, watermelon juice, lemon juice, tomato juice and papaya, strawberry and kiwi purees, strawberry and acerola pulps, for evaluation of their effects on spoilage microorganisms and pathogens, nutrient and chemical composition and physical, rheological and sensory properties …”

Section: Introductionmentioning

confidence: 99%

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

2019

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BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 ∘ C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, -carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, -carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of -carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of -carotene and phenolic compounds and a lower loss of vitamin C in the former. -Carotene determination -Carotene was extracted with hexane-acetonitrile-ethanol solution and the content was measured at a wavelength of 480 nm (UV-visible; Philips, Cambridge, UK). The result was expressed as micrograms of -carotene per gram of dry solids. 41 J Sci Food Agric 2019; 99: 4276-4286

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“…It causes difficulties in their conservation. However, acidity of these tomatoes could inhibit most of microorganisms which can deteriorate them except for acidophilic bacteria, yeasts and molds [26].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Composition and Antioxidant Capacity of Four Tomato Varieties (Lycopersicon esculentum Mill) Cultivated in Cote d'Ivoire

Dembélé

Koffi

Cissé

et al. 2019

CJAST

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Aims: This study is to ascertain nutrient content and antioxidant compounds of four varieties of Lycopersicon esculentum Mill. (UC82b, Amiral F1, Local cotelette and Local cerise) grown in Cote d’Ivoire. Study Design: This study is to assess the nutritional and antioxidant value of tomatoes (Lycopersicon esculentum Mill.) grown in Cote d’Ivoire in order to know if they can help to prevent against oxidative stress. Place and duration of Study: Four ripe tomato varieties were collected from different tomato fields in Yamoussoukro district (Cote d'Ivoire) during season from December 2016 to January 2017. The determination of nutrient content and antioxidant compounds were ascertained at the LAPISEN of INPHB (Yamoussoukro). Methodology: Macronutrient and micronutrient of the four tomato varieties collected were determinate. Then, lycopene, polyphenol and flavonoid contents were assessed. The antioxidant capacity of tomato extracts was evaluated using DPPH method. Results: Among the varieties studied, Amiral F1 has the highest antioxidant capacity with an EC50 of 3.47 mg/mL and the highest total polyphenol content (17.5 mg/100 g EAG of fw). Local cotelette variety is the richest in lycopene (2.9 mg/100 g of fw) and vitamin C (35.4 mg/100 g of fw). In addition, this variety also has the highest levels of calcium (31 mg/100 g of fw), magnesium (21 mg/100 g of fw) and potassium (333 mg/100 g of fw). UC82b is the best source of iron (0.065 mg/100 g of fw), phosphorus (23 mg/100 g of fw), manganese (0.086 mg /100 g of fw) and zinc (0 11 mg/100 g of fw). Conclusion: This investigation showed that the different studied varieties of tomato possessed high antioxidant capacities. As a result, they could be used to fight against oxidative stress.

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Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

Cited by 52 publications

References 36 publications

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Nutritional Composition and Antioxidant Capacity of Four Tomato Varieties (Lycopersicon esculentum Mill) Cultivated in Cote d'Ivoire

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