Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice

Mok, Jin Hong; Pyatkovskyy, Taras; Yousef, Ahmed E.; Sastry, Sudhir K.

doi:10.1016/j.foodcont.2020.107209

Cited by 25 publications

(19 citation statements)

References 51 publications

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“…Meanwhile, the effect of TS on TBC was limited, while TSN significantly enhanced the bactericidal effect (p < 0.05), indicating that nisin and TS had synergistic inactivation effects on aerobic bacteria, which is consistent with Ma et al's (2020) and Liao et al's (2018) results. The effect of nisin on the goal bacteria occurs by inhibiting the cell wall biosynthesis and membrane pore formation and disrupting the pH equilibrium and the proton motive force, leading to ATP hydrolysis, ion leakage, and finally, to cell death [24,26]. Compared with another new non thermal processing pulsed electric field (PEF) treatment, under 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 • C PEF treatment, apple juice cannot be stored at room temperature, because the PEF treatment cannot provide enough energy to inactivate microorganisms under this condition.…”

Section: Microbial Inactivation Of Different Treatmentsmentioning

confidence: 99%

“…lactis. It is hydrolyzed into amino acids by a protease in the digestive tract after consumption and does not produce resistance or allergic reactions [26]. It is a safe antimicrobial peptide for food preservation, which was recognized by the WHO (World Health Organization).…”

Section: Introductionmentioning

confidence: 99%

“…It is a safe antimicrobial peptide for food preservation, which was recognized by the WHO (World Health Organization). The bactericidal mechanisms of nisin include inhibiting the cell wall biosynthesis, leading to ATP hydrolysis and ion leakage, membrane pore formation and disruption of the pH equilibrium and the proton motive force, and eventually to cell death [24,26].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Zhao

Yuan

Gao

et al. 2021

Foods

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Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.

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Section: Microbial Inactivation Of Different Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Zhao

Yuan

Gao

et al. 2021

Foods

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show abstract

“…The dehydroalanine (DHA) and dehydrobutyrine (DHB) in nisin can interact with certain enzymes in the cell membrane of harmful substances and destroy the cell membrane (Zhao et al, 2016). Furthermore, Mok et al (2020) proposed that its antibacterial mechanism still has a channel-forming activity. It creates pores on the cell membrane of harmful microorganisms, causing the leakage of small molecules such as ATP and nucleotides in the cells, thereby hindering biosynthesis and cell death.…”

Section: Nisinmentioning

confidence: 99%

Application of biopreservatives in meat preservation: a review

Ren

Soladoye

et al. 2021

Int J of Food Sci Tech

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As a highly perishable food, raw meat, if not preserved, will spoil due to the altered metabolism, microbial activity and external factors during storage. Biopreservatives, as a new type of preservatives, are characterised by nontoxicity, extensive source and good application prospects in the raw meat. This review discusses the factors responsible for the spoilage of raw meat, recaps the spoilage bacteria in the raw meat and summarises the major antibacterial mechanism of various biopreservatives. Moreover, application of various biopreservatives in the preservation of raw meat is emphatically reviewed. In addition, some existing challenges for application of biopreservatives and their prospective development are also discussed. The present work provides a theoretical reference for application of various biopreservatives in different types of raw meat for shelf life extension.

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“…Nisin (NS), an antimicrobial peptide of the lantibiotic family, is made by strains of Lactococcus lactis subspecies. NS inhibits pore formation in membranes, both of which disrupt the proton motive force and pH equilibrium (Mok, Pyatkovskyy, Yousef, & Sastry, 2020). NS is GRAS and has been used in several ways to control pathogens in foods (Calderón‐Oliver et al., 2016).…”

Section: Tofu Packaging and Preservationmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice

Cited by 25 publications

References 51 publications

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Application of biopreservatives in meat preservation: a review

Tofu products: A review of their raw materials, processing conditions, and packaging

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