Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature

Sikin, Adi Md; Walkling-Ribeiro, Markus; Rizvi, Syed S.H.

doi:10.1016/j.foodcont.2016.05.050

Cited by 27 publications

(20 citation statements)

References 61 publications

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“…Sikin et al . (2016) used supercritical CO 2 along with PAA against E. coli and L. innocua , and reported that CO 2 acted as a vector for PAA to let it easily penetrate microbial cells and inactivate these cells (Sikin et al . 2016).…”

Section: Discussionmentioning

confidence: 99%

Impact of gas micro‐nano‐bubbles on the efficacy of commonly used antimicrobials in the food industry

et al. 2020

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Aim To study the impact of incorporating micro‐nano‐bubbles (MNBs) in commonly used food antimicrobials (AMs) against Escherichia coli O157:H7 (EC) and Listeria monocytogenes (LM). Methods and Results Air, carbon dioxide (CO2) and nitrogen (N2) were used to incorporate MNBs in city water. AM solution (with or without MNBs) of 9 ml was individually taken into sterile test tubes and mixed with 1 ml of inoculum grown in brain heart infusion (BHI) broth to get the net AM concentrations of 28·4 ppm peracetic acid (PAA), 200 ppm chlorine (Cl2), 5·4% citric acid (CA) and 4·5% lactic acid (LA). After treatment time of 1·5 and 3·0 min, 1 ml of sample was neutralized using Dey–Engley neutralizing broth and plated on BHI agar. For EC, Cl2‐CO2 solutions resulted in significantly greater log reductions (5·2 logs) compared to that of Cl2 solutions without MNBs (3·8 logs). For LM, PAA‐CO2 solutions resulted in significantly greater log reductions (4·4 logs) compared to that of PAA solutions without MNBs (1·7 logs). Conclusions This study demonstrated that the efficacy of Cl2 and PAA AM solutions could be increased by incorporating CO2‐MNBs against EC and LM in microbiological growth medium. Significance and Impact of the Study Incorporation of CO2‐MNBs in AM solutions could increase the efficacy of AMs against pathogens on/in food matrices, which should be tested in future research.

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Section: Discussionmentioning

confidence: 99%

Impact of gas micro‐nano‐bubbles on the efficacy of commonly used antimicrobials in the food industry

et al. 2020

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“…A similar effect is obtained with water-modified supercritical carbon dioxide applied to fungal spore contaminated barley seeds [93]. A stronger co-solvent effect on microbial inactivation than that of water is obtained by the oxidizing power of peracetic acid, a treatment applied for the storage at ambient temperatures of shredded mozzarella-type cheese [94]. Sterilization of oil palm fruits for palm oil production with supercritical carbon dioxide dispensed with steam sterilization [95,96].…”

Section: Removal Of Undesired Ingredients or Contaminantsmentioning

confidence: 81%

Some Advances in Supercritical Fluid Extraction for Fuels, Bio-Materials and Purification

Marcus

2019

Processes

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Supercritical fluids are used for the extraction of desired ingredients from natural materials, but also for the removal of undesired and harmful ingredients. In this paper, the pertinent physical and chemical properties of supercritical water, methanol, ethanol, carbon dioxide, and their mixtures are provided. The methodologies used with supercritical fluid extraction are briefly dealt with. Advances in the application of supercritical extraction to fuels, the gaining of antioxidants and other useful items from biomass, the removal of undesired ingredients or contaminants, and the preparation of nanosized particles of drugs are described.

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“…Supercritical CO 2 (SC-CD) above its critical point (31 °C and 7.4 MPa) is characterized by a high density (close to liquids), a high diffusivity (close to gases), a low viscosity (as gases) and a very low surface tension. SC-CD were potentially used to inactivate microorganisms and enzymes in various foods such as watermelon, melon, milk, milk products, orange juice, apple juice, peach and carrot juice, apple juice and cheese, seeds, apple juice, peach and fresh-cut carrot, tomato juice and kimchi (Erkmen, 2000(Erkmen, , 2012Liu et al, 2012;Spilimbergo et al, 2013;Sikin et al, 2016;Marszałek et al, 2018;Pei et al, 2018;Wang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Erkmen

2022

Food Sci. Technol

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Inactivation mechanism of supercritical carbon dioxide (SC-CD) combination with Thymbra spicata essential oil (TEO) treatments on bacteria in tryptone soy broth (TSB) and juices was investigated. Salmonella Typhimurium was significantly inactivated by 3.45 and 5.55 logs after SC-CD+TEO treatment of TBS for 35 min at 7.6 and 10.13 MPa respectively. Klebsiella pneumoniae showed higher resistance to treatments than other two bacteria and Escherichia coli showed higher resistance to treatments than S. Typhimurium. Approximately 5.27, 4.68 and 3.82 logs inactivation of S. Typhimurium, E. coli and K. pneumoniae were obtained in the treatment of watermelon juice with SC-CD+TEO at 10.13 MPa after 35 min, while 6.89, 4.82 and 4.55 logs inactivated, respectively, were observed in melon juice. Research indicated that the inactivation mechanism involves inducing cell damage, increasing membrane permeability, increasing cell rupture, precipitation of cytoplasmic contents, extracting cellular substances and lysing cells. Different sensitivities of Gram-negative bacteria to the treatments may be attributed to the differences in the cell structure, compositions of membrane and presence of capsule, pressure level and exposure time. pH, total soluble solid and browning degree of juice did not significantly change after treatments and during 7 days of storage.

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Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature

Cited by 27 publications

References 61 publications

Impact of gas micro‐nano‐bubbles on the efficacy of commonly used antimicrobials in the food industry

Impact of gas micro‐nano‐bubbles on the efficacy of commonly used antimicrobials in the food industry

Some Advances in Supercritical Fluid Extraction for Fuels, Bio-Materials and Purification

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

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