PubAg

Main content area

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

Author:
Espina, Laura, García-Gonzalo, Diego, Laglaoui, Amin, Mackey, Bernard M., Pagán, Rafael
Source:
International journal of food microbiology 2013 v.161 no.1 pp. 23-30
ISSN:
0168-1605
Subject:
Citrus reticulata, Citrus sinensis, Cyperus, Escherichia coli O157, Eucalyptus globulus, Juniperus phoenicea, Listeria monocytogenes, Mentha pulegium, Rosmarinus officinalis, acetates, borneol, camphor, carvacrol, cell cycle, cineole, essential oils, food pathogens, high pressure treatment, lemons, linalool, orange juice, p-cymene, pH, synergism, thymol
Abstract:
This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175–400MPa for 20min) were combined with 200μL/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, α-pinene, β-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, α-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4–5 log10 cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log10 cycles of the initial E. coli O157:H7 population in combination with HHP (300MPa for 20min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices.
Agid:
509709