Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts
The effects of pulsed electric fields (PEF) on (1) the inactivation of Escherichia coli and Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated wit...
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| Veröffentlicht in: | Food science & technology 2008-04, Vol.41 (3), p.425-431 |
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| creator | Zhao, Wei Yang, Ruijin Lu, Rongrong Wang, Mo Qian, Ping Yang, Wade |
| description | The effects of pulsed electric fields (PEF) on (1) the inactivation of
Escherichia coli and
Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated with
E. coli and
S. aureus were treated using a bench-scale PEF system at electric field strengths of 18.1, 27.4, and 38.4
kV/cm and total treatment times of 40, 80, 120, 160 and 200
μs. The inactivation of
E. coli and
S. aureus by PEF treatment at 38.4
kV/cm for 160 and 200
μs reached 5.6 and 4.9
log reductions, respectively. PEF processing caused no considerable changes in color, GTP and total free amino acids. The storage tests at 4
°C showed that synergistic effect of low temperature storage and the antimicrobial functionality of GTP resulted in a considerable reduction in the microoganisms of the PEF-treated tea beverage, extending its shelf-life to over 6 months at 4
°C. |
| doi_str_mv | 10.1016/j.lwt.2007.03.020 |
| format | Article |
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Escherichia coli and
Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated with
E. coli and
S. aureus were treated using a bench-scale PEF system at electric field strengths of 18.1, 27.4, and 38.4
kV/cm and total treatment times of 40, 80, 120, 160 and 200
μs. The inactivation of
E. coli and
S. aureus by PEF treatment at 38.4
kV/cm for 160 and 200
μs reached 5.6 and 4.9
log reductions, respectively. PEF processing caused no considerable changes in color, GTP and total free amino acids. The storage tests at 4
°C showed that synergistic effect of low temperature storage and the antimicrobial functionality of GTP resulted in a considerable reduction in the microoganisms of the PEF-treated tea beverage, extending its shelf-life to over 6 months at 4
°C.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2007.03.020</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Coffee, tea and other stimulative beverage industries ; Escherichia coli ; Food industries ; Food safety ; Fundamental and applied biological sciences. Psychology ; General aspects ; Green tea beverage ; Hygiene and safety ; Microbial inactivation ; Pulsed electric fields (PEF) ; Tea polyphenols</subject><ispartof>Food science & technology, 2008-04, Vol.41 (3), p.425-431</ispartof><rights>2007 Swiss Society of Food Science and Technology</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c424t-83f6f4052d2b3c45028ac030edc7ca5e5a4b8a71a360c1529a6984fd1a17ed803</citedby><cites>FETCH-LOGICAL-c424t-83f6f4052d2b3c45028ac030edc7ca5e5a4b8a71a360c1529a6984fd1a17ed803</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2007.03.020$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20016451$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhao, Wei</creatorcontrib><creatorcontrib>Yang, Ruijin</creatorcontrib><creatorcontrib>Lu, Rongrong</creatorcontrib><creatorcontrib>Wang, Mo</creatorcontrib><creatorcontrib>Qian, Ping</creatorcontrib><creatorcontrib>Yang, Wade</creatorcontrib><title>Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts</title><title>Food science & technology</title><description>The effects of pulsed electric fields (PEF) on (1) the inactivation of
Escherichia coli and
Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated with
E. coli and
S. aureus were treated using a bench-scale PEF system at electric field strengths of 18.1, 27.4, and 38.4
kV/cm and total treatment times of 40, 80, 120, 160 and 200
μs. The inactivation of
E. coli and
S. aureus by PEF treatment at 38.4
kV/cm for 160 and 200
μs reached 5.6 and 4.9
log reductions, respectively. PEF processing caused no considerable changes in color, GTP and total free amino acids. The storage tests at 4
°C showed that synergistic effect of low temperature storage and the antimicrobial functionality of GTP resulted in a considerable reduction in the microoganisms of the PEF-treated tea beverage, extending its shelf-life to over 6 months at 4
°C.</description><subject>Biological and medical sciences</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Escherichia coli</subject><subject>Food industries</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Green tea beverage</subject><subject>Hygiene and safety</subject><subject>Microbial inactivation</subject><subject>Pulsed electric fields (PEF)</subject><subject>Tea polyphenols</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNp9kM1qGzEUhUVpoM7PA3SnTbKb6dXPzMhkVYzTBALtIl0r15qrWmY840rK367vkDfsk0TGocsKgYQ451ydj7HPAmoBov2yqYenXEuArgZVg4QPbCZg3lZCyO4jmwFIVbVamU_sOKUNlKWlmbH7pffkMp88_7G84tPIt8HFaRVw4GFEl8Mj5lCecez5bv2SgsPh759Xt6bt_sp3cdpRzIHSPuNXJBp5JuT0nGOxp1N25HFIdPZ-nrCfV8u7xXV1-_3bzeLrbeW01LkyyrdeQyN7uVJONyANOlBAvescNtSgXhnsBKoWnGjkHNu50b4XKDrqDagTdnHILR_6_UAp221IjoYBR5oekhXzzpRtilAchKVmSpG83cWwxfhiBdg9S7uxhaXds7SgbGFZPOfv4ZhKaR9xdCH9MxapaHUjiu7yoKPS9DFQtMkFGh31IRbKtp_Cf6a8AUyDiwo</recordid><startdate>200804</startdate><enddate>200804</enddate><creator>Zhao, Wei</creator><creator>Yang, Ruijin</creator><creator>Lu, Rongrong</creator><creator>Wang, Mo</creator><creator>Qian, Ping</creator><creator>Yang, Wade</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200804</creationdate><title>Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts</title><author>Zhao, Wei ; Yang, Ruijin ; Lu, Rongrong ; Wang, Mo ; Qian, Ping ; Yang, Wade</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c424t-83f6f4052d2b3c45028ac030edc7ca5e5a4b8a71a360c1529a6984fd1a17ed803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Escherichia coli</topic><topic>Food industries</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Green tea beverage</topic><topic>Hygiene and safety</topic><topic>Microbial inactivation</topic><topic>Pulsed electric fields (PEF)</topic><topic>Tea polyphenols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhao, Wei</creatorcontrib><creatorcontrib>Yang, Ruijin</creatorcontrib><creatorcontrib>Lu, Rongrong</creatorcontrib><creatorcontrib>Wang, Mo</creatorcontrib><creatorcontrib>Qian, Ping</creatorcontrib><creatorcontrib>Yang, Wade</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhao, Wei</au><au>Yang, Ruijin</au><au>Lu, Rongrong</au><au>Wang, Mo</au><au>Qian, Ping</au><au>Yang, Wade</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts</atitle><jtitle>Food science & technology</jtitle><date>2008-04</date><risdate>2008</risdate><volume>41</volume><issue>3</issue><spage>425</spage><epage>431</epage><pages>425-431</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>The effects of pulsed electric fields (PEF) on (1) the inactivation of
Escherichia coli and
Staphylococus aureus in green tea beverage, and (2) the color, green tea polyphenols (GTP) content, and total free amino acids in green tea extracts were investigated. Green tea extract samples inoculated with
E. coli and
S. aureus were treated using a bench-scale PEF system at electric field strengths of 18.1, 27.4, and 38.4
kV/cm and total treatment times of 40, 80, 120, 160 and 200
μs. The inactivation of
E. coli and
S. aureus by PEF treatment at 38.4
kV/cm for 160 and 200
μs reached 5.6 and 4.9
log reductions, respectively. PEF processing caused no considerable changes in color, GTP and total free amino acids. The storage tests at 4
°C showed that synergistic effect of low temperature storage and the antimicrobial functionality of GTP resulted in a considerable reduction in the microoganisms of the PEF-treated tea beverage, extending its shelf-life to over 6 months at 4
°C.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2007.03.020</doi><tpages>7</tpages></addata></record> |
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| ispartof | Food science & technology, 2008-04, Vol.41 (3), p.425-431 |
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| subjects | Biological and medical sciences Coffee, tea and other stimulative beverage industries Escherichia coli Food industries Food safety Fundamental and applied biological sciences. Psychology General aspects Green tea beverage Hygiene and safety Microbial inactivation Pulsed electric fields (PEF) Tea polyphenols |
| title | Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts |
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