Inactivation of Bacillus cereus spores in infant formula by combination of high pressure and trans-cinnamaldehyde

Ferrous sulfate combined with ultrasound emulsified cinnamaldehyde nanoemulsion to cause ferroptosis in Escherichia coli O157:H7

“…Shi et al [40] reported that nisin assisted with cinnamaldehyde has synergistic bactericidal effect against S. aureus , the combined treatment caused stronger damage on the cell membrane and cell wall of S. aureus than nisin or S. aureus treated alone. Cetin-Karaca et al [49] reported that high pressure in combination with trans -cinnamaldehyde has synergistic bactericidal effect to damage Bacillus cereus spores, and the remarkable deformation and damage were observed after the combined treatment.…”

Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

“…As a result, non‐thermal sterilisation technologies that maximise the quality and functional characteristics of food are gaining increasingly widespread attention (Roobab et al ., 2018), which have evolved to include high‐pressure processing (HPP), atmospheric cold plasma (ACP), pulsed electric fields (PEF), ultrasonic, etc . (Cetin‐Karaca & Morgan, 2018; Zeng et al ., 2020). Among them, Atmospheric cold plasma (ACP) is an emerging non‐thermal processing for the inactivation of food microorganisms, which is defined as a gas that is partially or completely ionised and consists of photons, ions, electrons and neutral particles (Bai et al ., 2020; Olatunde et al ., 2021), it can be generated by dielectric barrier discharge (DBD).…”

Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigeratedParalichthys olivaceusfillets

“…13 In particular, ultrahigh pressure (UP) affects cell membranes' permeability via liquid medium and disturbs active transport mechanisms, resulting in an absence of nutrients, pH transformations and ultimately cell death. 14,15 In general, UPP can extend the shelf-life and improve the odor, taste, physicochemical properties as well as overall quality of sh muscles during chilled storage. 16 On the other hand, UPP beyond 150-200 MPa or higher can result in protein denaturation leading to undesired color changes and cookedlike appearance, and even accelerate lipid oxidation.…”