Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14136/
https://doi.org/10.1016/j.ultsonch.2019.05.002 |
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| Title |
Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus
in orange juice.
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| Creator |
Bhavya, M. L.
Umesh Hebbar, H. |
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| Subject |
05 Fruit juice
10 Food Microorganisms |
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| Description |
Efficiency of blue (462 ± 3 nm) light emitting diode (LED) illumination to inactivate Escherichia coli and
Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in freshly squeezed
orange juice. Further, the combinational effect of ultrasound (US), photosensitizer (PS) and blue light (BL) on
inactivation of microbes was evaluated. The effect of process parameters such as concentration of PS, US and
volume of the juice on E. coli and S. aureus inactivation was also investigated. The US alone and PS+BL
treatments resulted in 3.02 ± 0.52 and 1.06 ± 0.13 log reduction of E. coli; 0.18 ± 0.14 and 2.34 ± 0.13 log
reduction of S. aureus, respectively. The combination of PS+US+BL treatment at optimized conditions resulted
in 2.35 ± 0.16 log reduction of S. aureus. An additive effect on the inactivation of E. coli (4.26 ± 0.32
log reduction) was observed with PS+US+BL combination treatment. The US treatment showed significant
change in cloud value, colour and browning index of orange juice. The combinational non-thermal processes
(PS+BL and PS+US+BL) did not have any significant effect on total phenolic content, total flavonoid
content, and hesperidin content of the orange juice. However, these processes affected ascorbic acid content and
antioxidant activity negatively. Thus, this study indicated that photodynamic inactivation of E. coli and S. aureus
using LED-based photosensitization in fruit juices could be a potential method for microbial inactivation.
Nevertheless, the effect on quality parameters needs to be considered while optimizing the process.
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14136/1/Ultrasonics%20-%20Sonochemistry%2057%20%282019%29%20108%E2%80%93115.pdf
Bhavya, M. L. and Umesh Hebbar, H. (2019) Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. Ultrasonics - Sonochemistry, 57. pp. 108-115. |
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