Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

A. Muñoz; I. Palgan; F. Noci; D. J. Morgan; D. A. Cronin; P. Whyte; J. G. Lyng

doi:10.1016/j.fm.2011.04.005

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

A. Muñoz, I. Palgan, F. Noci, D. J. Morgan, D. A. Cronin, P. Whyte, J. G. Lyng

University College Dublin

Research output: Contribution to journal › Article › peer-review

50 Citations (Scopus)

Abstract

The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm²), HILP(H) (5.1 J/cm²), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.

Original language	English
Pages (from-to)	1200-1204
Number of pages	5
Journal	Food Microbiology
Volume	28
Issue number	6
DOIs	https://doi.org/10.1016/j.fm.2011.04.005
Publication status	Published - Sep 2011
Externally published	Yes

Keywords

Escherichia coli
High intensity light pulses
Non-thermal preservation
Orange juice
Thermosonication

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10.1016/j.fm.2011.04.005

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title = "Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice",

abstract = "The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm2), HILP(H) (5.1 J/cm2), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.",

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AU - Muñoz, A.

AU - Palgan, I.

AU - Noci, F.

AU - Morgan, D. J.

AU - Cronin, D. A.

AU - Whyte, P.

AU - Lyng, J. G.

PY - 2011/9

Y1 - 2011/9

N2 - The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm2), HILP(H) (5.1 J/cm2), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.

AB - The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm2), HILP(H) (5.1 J/cm2), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied.

KW - Escherichia coli

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KW - Non-thermal preservation

KW - Orange juice

KW - Thermosonication

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Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

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Keywords

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