Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments
High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at...
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| Veröffentlicht in: | Food science and technology international 2011-12, Vol.17 (6), p.541-547 |
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| creator | Bermúdez-Aguirre, D. Guerrero-Beltrán, J. Ángel Barbosa-Cánovas, G.V. Welti-Chanes, J. |
| description | High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa). |
| doi_str_mv | 10.1177/1082013211399681 |
| format | Article |
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Ángel ; Barbosa-Cánovas, G.V. ; Welti-Chanes, J.</creator><creatorcontrib>Bermúdez-Aguirre, D. ; Guerrero-Beltrán, J. Ángel ; Barbosa-Cánovas, G.V. ; Welti-Chanes, J.</creatorcontrib><description>High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa).</description><identifier>ISSN: 1082-0132</identifier><identifier>EISSN: 1532-1738</identifier><identifier>DOI: 10.1177/1082013211399681</identifier><identifier>PMID: 22049160</identifier><language>eng</language><publisher>London, England: SAGE Publications</publisher><subject>Beverages - microbiology ; Biological and medical sciences ; Carboxylic Ester Hydrolases - metabolism ; Colony Count, Microbial ; Enzyme Activation ; Escherichia coli ; Escherichia coli - growth & development ; Escherichia coli - isolation & purification ; Food industries ; Food microbiology ; Food Preservation ; Foodborne Diseases - prevention & control ; Fruit - enzymology ; Fruit - microbiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; Hydrostatic Pressure ; Kinetics ; Mangifera - enzymology ; Mangifera - microbiology ; Mangifera indica ; Microbial Viability ; Plant Proteins - metabolism ; Protein Denaturation ; Sterilization ; Time Factors</subject><ispartof>Food science and technology international, 2011-12, Vol.17 (6), p.541-547</ispartof><rights>The Author(s), 2011. 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Ángel</creatorcontrib><creatorcontrib>Barbosa-Cánovas, G.V.</creatorcontrib><creatorcontrib>Welti-Chanes, J.</creatorcontrib><title>Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments</title><title>Food science and technology international</title><addtitle>Food Sci Technol Int</addtitle><description>High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa).</description><subject>Beverages - microbiology</subject><subject>Biological and medical sciences</subject><subject>Carboxylic Ester Hydrolases - metabolism</subject><subject>Colony Count, Microbial</subject><subject>Enzyme Activation</subject><subject>Escherichia coli</subject><subject>Escherichia coli - growth & development</subject><subject>Escherichia coli - isolation & purification</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Preservation</subject><subject>Foodborne Diseases - prevention & control</subject><subject>Fruit - enzymology</subject><subject>Fruit - microbiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Hydrostatic Pressure</subject><subject>Kinetics</subject><subject>Mangifera - enzymology</subject><subject>Mangifera - microbiology</subject><subject>Mangifera indica</subject><subject>Microbial Viability</subject><subject>Plant Proteins - metabolism</subject><subject>Protein Denaturation</subject><subject>Sterilization</subject><subject>Time Factors</subject><issn>1082-0132</issn><issn>1532-1738</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc2L1TAUxYuMOOPo3pVkI66quU3bJEsZxg8YcKGuy33JzWuGNn0mqfD-Bv9pU95TQRBmlY_zOyfcnKp6AfwNgJRvgauGg2gAhNa9gkfVFXSiqUEKdVH2Ra43_bJ6mtI95xy4VE-qy6bhrYaeX1U_v-TVHtniWB6J-YAm-x-Y_RK2u9tkRorejB6ZWSbPMFh2oMIENlMejxOlTBHTZmUzhv3CQpExsjVYiizRVI5k2ej3IxuPNi4pl3jDDpFSWiOxHAnzTCGnZ9Vjh1Oi5-f1uvr2_vbrzcf67vOHTzfv7mojtMo1WtAg0cpOonDQKXKEvZLGIdq2J7GTbtfrneMOW8BO9A6gAyEJtWrbVlxXr0-5h7h8X8sEw-yToWnCQMuaBg2Kd5yrh5CgheiEKiQ_kaZMmCK54RD9jPE4AB-2roZ_uyqWl-fwdTeT_WP4XU4BXp0BTAYnFzEYn_5yXSOaRm9B9YlLuKfhflljKN_3_4d_AZOpq2g</recordid><startdate>20111201</startdate><enddate>20111201</enddate><creator>Bermúdez-Aguirre, D.</creator><creator>Guerrero-Beltrán, J. Ángel</creator><creator>Barbosa-Cánovas, G.V.</creator><creator>Welti-Chanes, J.</creator><general>SAGE Publications</general><general>Sage Publications</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>C1K</scope></search><sort><creationdate>20111201</creationdate><title>Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments</title><author>Bermúdez-Aguirre, D. ; Guerrero-Beltrán, J. Ángel ; Barbosa-Cánovas, G.V. ; Welti-Chanes, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-ad1917ad757a3f158efea687cfaad46e3b7fb69bf0fa41a536f115137ea984443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Beverages - microbiology</topic><topic>Biological and medical sciences</topic><topic>Carboxylic Ester Hydrolases - metabolism</topic><topic>Colony Count, Microbial</topic><topic>Enzyme Activation</topic><topic>Escherichia coli</topic><topic>Escherichia coli - growth & development</topic><topic>Escherichia coli - isolation & purification</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Preservation</topic><topic>Foodborne Diseases - prevention & control</topic><topic>Fruit - enzymology</topic><topic>Fruit - microbiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Hydrostatic Pressure</topic><topic>Kinetics</topic><topic>Mangifera - enzymology</topic><topic>Mangifera - microbiology</topic><topic>Mangifera indica</topic><topic>Microbial Viability</topic><topic>Plant Proteins - metabolism</topic><topic>Protein Denaturation</topic><topic>Sterilization</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bermúdez-Aguirre, D.</creatorcontrib><creatorcontrib>Guerrero-Beltrán, J. Ángel</creatorcontrib><creatorcontrib>Barbosa-Cánovas, G.V.</creatorcontrib><creatorcontrib>Welti-Chanes, J.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food science and technology international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bermúdez-Aguirre, D.</au><au>Guerrero-Beltrán, J. Ángel</au><au>Barbosa-Cánovas, G.V.</au><au>Welti-Chanes, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments</atitle><jtitle>Food science and technology international</jtitle><addtitle>Food Sci Technol Int</addtitle><date>2011-12-01</date><risdate>2011</risdate><volume>17</volume><issue>6</issue><spage>541</spage><epage>547</epage><pages>541-547</pages><issn>1082-0132</issn><eissn>1532-1738</eissn><abstract>High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E. coli and PME. Total plate counts (TPC) were also evaluated in FMN. Results showed that mesophiles are inactivated in FMN to an important degree (up to 4 log) only with the CUT; the highest inactivation for mesophiles (7 log) was reported at 414 MPa after 4 min. Meanwhile, for E. coli 345 and 414 MPa after 2 and 1 min, respectively, were able to inactivate all viable cells in FMN. However, in SMN after 4 min at 275 MPa all cells of E. coli were also inactivated, showing the protective effect of the media between FMN and SMN. The PME showed its resistance to be inactivated with high pressure, showing the highest decrease in enzymatic activity (45%) after 4 min at 345 MPa but with an important activation at the highest pressure (414 MPa).</abstract><cop>London, England</cop><pub>SAGE Publications</pub><pmid>22049160</pmid><doi>10.1177/1082013211399681</doi><tpages>7</tpages></addata></record> |
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| subjects | Beverages - microbiology Biological and medical sciences Carboxylic Ester Hydrolases - metabolism Colony Count, Microbial Enzyme Activation Escherichia coli Escherichia coli - growth & development Escherichia coli - isolation & purification Food industries Food microbiology Food Preservation Foodborne Diseases - prevention & control Fruit - enzymology Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hot Temperature Hydrostatic Pressure Kinetics Mangifera - enzymology Mangifera - microbiology Mangifera indica Microbial Viability Plant Proteins - metabolism Protein Denaturation Sterilization Time Factors |
| title | Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments |
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