Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Wong, Eric; Vaillant-Barka, F.; Chaves-Olarte, Esteban

doi:10.1016/j.foodres.2010.07.037

Cited by 26 publications

(11 citation statements)

References 33 publications

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“…Generally, this technology might be used in products where heat treatment can damage nutritional compounds such as vitamins (Sango and others ). OS has been reported as suitable strategy to produce orange and tropical highland blackberry juices with improved safety attributes (Wong and others ,b).…”

Section: Ultrasound 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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Section: Ultrasound 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

View full text Add to dashboard Cite

show abstract

“…A predictive modelling study carried by Wong et al . () reported that osmosonication (ultrasound waves at 20 kHz, 50 W, 48 μ m, for 13 min, treatment temperature of 25°C) followed by storage for 72 h at an osmotic pressure of 10·90 MPa with the use of sucrose [i.e. solution of 650 g kg −1 total suspended solids (TSS)] can be used in orange juice to reduce Salmonella spp.…”

Section: Assisted Ultrasoundmentioning

confidence: 99%

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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“…Both factors will affect the ability of the analytes to bind to the ligand immobilized on the sensing surface (Taylor et al, 2005). Sonication, which appears to weaken microbial membranes through cavitation induced by ultrasonic shock waves (Wong et al, 2012), is often used to break cells into small pieces and release cellular contents. Sonication has been proven to be an effective way to improve the lower detection limit for bacteria using an SPR biosensor (Zhang et al, 2013).…”

Section: Bacteria and Cultivation Escherichia Coli O157:h7 (O157)mentioning

confidence: 99%

Development of a Simultaneous Detection Method for Foodborne Pathogens Using Surface Plasmon Resonance Biosensors

Zhang

Kitaoka

Tsuji

et al. 2014

FSTR

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Surface plasmon resonance (SPR) biosensors were used to develop a rapid and simultaneous detection method for three important foodborne pathogens, i.e., Escherichia coli O157:H7 (O157), Salmonella Enteritidis (SE), and Listeria monocytogenes (LM). Bacterial homogenates prepared by sonication from bacterial suspensions at variouscell concentrations were analyzed using SPR biosensors and sensor chips with polyclonal antibodies specific to each of the target pathogens. The precipitates from the homogenates were demonstrated to be suitable for specific and simultaneous detection of O157, SE, and LM. By using the precipitates and a custom-built multichannel SPR biosensor, the lower detection limit for O157, SE, and LM was determined to be 0.6 × 10 6 , 1.8 × 10 6 , and 0.7 × 10 7 CFU/mL, respectively, in the presence of non-target pathogens at concentrations of 10 5 to 10 8 CFU/mL.

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Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Cited by 26 publications

References 33 publications

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

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

Assisted ultrasound applications for the production of safe foods

Development of a Simultaneous Detection Method for Foodborne Pathogens Using Surface Plasmon Resonance Biosensors

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