Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

Palgan, I.; Muñoz, A.; Noci, F.; Whyte, Paul; Morgan, D.J.; Cronin, D.A.; Lyng, James G.

doi:10.1016/j.foodcont.2011.11.009

Cited by 55 publications

(19 citation statements)

References 20 publications

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“…On the other hand, thermal treatment could induce more sublethal damages compared to PL treatment, causing increased sensitivity to the subsequent treatment. Similarly, different level of microbial inactivation depending on the sequence in which treatments were applied has been previously reported for other technologies (Gayán et al, 2013;Marquenie et al, 2002;Palgan et al, 2012;).…”

Section: Effect Of Heat Treatment Followed By Pl Treatment On B Subtsupporting

confidence: 63%

Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments

Artíguez

Marañón

2015

International Journal of Food Microbiology

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Section: Effect Of Heat Treatment Followed By Pl Treatment On B Subtsupporting

confidence: 63%

Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments

Artíguez

Marañón

2015

International Journal of Food Microbiology

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“…Palgan et al . () reported 5·60 log CFU ml −1 reduction of L. innocua when Manothermosonication (MTS) was applied in smoothies at 20 kHz, 31 μ m, 40 W cm −2 at 200 kPa and 52°C followed by PEF at 34 KV cm −1 and 32 μ s. Nevertheless, when PEF was followed by MTS, by applying the same treatments as above, L. innocua reduction was only 4·20 log CFU ml −1 . In a similar approach, Huang et al .…”

Section: Assisted Ultrasoundmentioning

confidence: 93%

Assisted ultrasound applications for the production of safe foods

et al. 2014

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SummaryUltrasound requires high power and longer treatment times to inactivate microorganisms when compared to ultrasound combined with other technologies. Previous reports have shown that the effectiveness of ultrasound as a decontamination technology can be increased by combining it with another treatment such as pressure, heat and antimicrobial solutions. Assisted ultrasound, the combination of ultrasound with another technology, is more energy efficient, and it has less impact on the food properties. In this review paper, the power ultrasound antimicrobial mechanisms of action, the antimicrobial effects of ultrasound in combination with other physical processes and antimicrobial solutions are comprehensively discussed. Furthermore, the present interest on using these technologies as alternative processing and decontamination methods is presented. Research outputs on the application of ultrasound combined with physical processes are showcased including applications of thermosonication, manosonication, manothermosonication and osmosonication. Antimicrobial efficacy, energy requirements and optimal operation conditions of the different assisted ultrasound technologies are critically discussed, and their impact on the food industry for future applications is presented. Overall, this review paper highlights the importance and recent developments of assisted ultrasound for enhancing food safety.

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“…PEF is a nonthermal technology that can be succesfully combined with other nonthermal processing techniques. Palgan and others () studied the inactivation of L. innocua in a milk‐based smoothie using PEF and MTS. As a result, the combination achieved inactivation levels comparable to thermally treated samples (for example, 4.2 to 5.6 log CFU/mL).…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

Cited by 55 publications

References 20 publications

Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments

Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments

Assisted ultrasound applications for the production of safe foods

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

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