Osmosonication of blackberry juice: Impact on selected pathogens, spoilage microorganisms, and main quality parameters

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Wong, Eric ^a   Vaillant, Fabrice ^b   Pérez, Ana ^a  

^a Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^b CIRAD   (France)

Author keywords

Food safety; Fruit juice; Microbial survival; Nonthermal concentration; Sonication

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; TANNIN;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; ENTEROBACTERIACEAE; FOOD PRESERVATION; FRUIT; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; INSTRUMENTATION; LACTOBACILLUS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOTIC PRESSURE; PIGMENTATION; QUALITY CONTROL; ROSACEAE; SPECIES DIFFERENCE; TASTE; ULTRASOUND;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD PRESERVATION; FRUIT; FUNGI; HUMANS; HYDROLYZABLE TANNINS; LACTOBACILLUS; MICROBIAL VIABILITY; OSMOTIC PRESSURE; PIGMENTATION; QUALITY CONTROL; ROSACEAE; SONICATION; SPECIES SPECIFICITY; TASTE;

BACTERIA (MICROORGANISMS); RUBUS; SALMONELLA; SHIGELLA; SHIGELLA SP.;

EID: 77957110822     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01730.x     Document Type: Article

References (39)

1. Acosta-Montoya O, Vaillant F, Cozzano S, Mertz C, Perez AM, Castro MV. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chem 2010, 119(4):1497-501.
2. Fruits and fruit products 1990, 928. AOAC, 2nd ed, Arlington, Va., K. Helrich, p
3. Barbe AM, Bartley JP, Jacobs AL, Johnson RA. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation. J Memb Sci 1998, 145:67-75.
4. Beuchat LR. Pathogenic microorganisms associated with fresh produce. J Food Prot 1996, 59:204-16.
5. Centers for Disease Control and Prevention-Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice: United States and Canada. Morb Mortal Wkly Rep 1999, 48:582-5. CDC
6. Centers for Disease Control and Prevention (CDC)- surveillance summaries. Morb Mortal Wkly Rep 2000, 49:1-51. CDC
7. Cisse M, Vaillant F, Pérez AM, Dornier M, Reynes M. The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation. Int J Food Sci and Technol 2005, 40:105-16.
8. Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M. Thermal degradation kinetics of anthocyanins from blood orange, blackberry and roselle using Arrhenius, Eyring and Ball Models. Food Chem 2009, 57:6285-91.
9. Food and Drug Administration (FDA) Final Rule: HACCP procedures for the safe and sanitary processing of juice. Federal register 2001, 66(13):6138-202. FDA
10. Gonnet JF. Colour effects of co-pigmentation of anthocyanins revisited-2. A colorimetric look at the solutions of cyanin co-pigmented by rutin using the CIELAB scale. Food Chem 1999, 66:387-94.
11. Gonzalez E, Vaillant F, Rojas G, Perez A. Novel semiautomated method for assessing in vitro cellular antioxidant activity using the light-scattering properties of human erythrocytes. J Agr Food Chem 2010, 58(3):1455-61.
12. Gould GW. New processing technologies: an overview. Proc Nutr Soc 2001, 60:463-74.
13. Hassimotto NMA, Pinto MD, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. J Agric Food Chem 2008, 56(24):11727-33.
14. Jay JM, Loessner MJ, Golden DA. Modern food microbiology 2006, 790. New York, Springer, p
15. Knorr D, Zenker M, Heinz V, Lee DU. Applications and ultrasonics in food potential of processing. Trends Food Sci & Technol 2004, 15(5):261-6.
16. Krause G, Terzagian R, Hammond R. Outbreak of Salmonella serotype Anatum infection associated with unpasteurized orange juice. South Med J 2001, 94:1168-72.
17. Lee H, Zhou B, Feng H, Martin SE. Effect of pH on inactivation of escherichia coli k12 by sonication, manosonication, thermosonication, and manothermosonication. J Food Sci 2009a, 74(4):191-8.
18. Lee H, Zhou B, Liang W, Feng H, Martin SE. Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling. J Food Eng 2009b, 93(3):354-64.
19. Mertz C, Cheynier V, Gunata Z, Brat P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. J Agric Food Chem 2007, 55(21):8616-24.
20. Mertz C, Gancel AL, Gunata Z, Alter P, Mayer CD, Vaillant F, Pérez AM, Ruales J, Brat P. Phenolic compounds, carotenoids and antioxidant activity of three tropical frutis. J Food Compost Anal 2009, 22:381-7.
21. Mille Y, Beney L, Gervais P. Viability of Escherichia coli after combined osmotic and thermal treatment: a plasma membrane implication. Biochem Biophys Acta 2002, 1567:41-8.
22. Mille Y, Beney L, Gervais P. Compared tolerance to osmotic stress in various microorganisms: towards a survival prediction test. Biotechnol Bioeng 2005, 92:479-84.
23. Montgomery D. Design and analysis of experiments 2005, 556. 2nd ed, Boston, John Wiley & Sons, p
24. Ou B, Hampsch-Woodill M, Prior R. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 2001, 49:4619-26.
25. Pagan R, Manas P, Raso J, Condon S. Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures. Appl Environ Microbiol 1999, 65(1):297-300.
26. Parish ME. Public health and nonpasteurized fruit juices. Crit Rev Microbiol 1997, 23:109-19.
27. Patil S, Bourke P, Kelly B, Frías JM, Cullen PJ. The effects of acid adaptation on Escherichia coli inactivation using power ultrasound. Innov Food Sci Emerg Technol 2009, 10(4):486-90.
28. Piyasena P, Mohareb E, McKellar RC. Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 2003, 87:207-16.
29. Poirier I, Marechal PA, Evrard C, Gervais P. Escherichia coli and Lactobacillus plantarum responses to osmotic stress. Appl Microbiol Biotechnol 1998, 50:704-9.
30. Tiwari BK, Muthukumarappan K, O'Donnel CP, Cullen PJ. Effects of sonication on the kinetics of orange juice quality parameters. J Agric food Chem 2008, 56:2423-8.
31. Tiwari BK, O'Donnell CP, Cullen PJ. Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends in Food Science & Technology 2009a, 20(3-4):137-45.
32. Tiwari BK, O'Donnell CP, Cullen PJ. Effect of sonication on retention of anthocyanins in blackberry juice. J Food Eng 2009b, 93(2):166-71.
33. Tiwari BK, Patras A, Brunton N, Cullen PJ, O'Donnell CP. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem 2010, 17(3):598-604.
34. Ulusoy BH, Colak H, Hampikyan H. The use of ultrasonic waves in food technology. Res J Agric Biol Sci 2007, 2(4):491-7.
35. Vaillant F, Jeanton E, Dornier M, Reynes GM, O'Brien M, Decloux M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. J Food Eng 2001, 47:195-202.
36. Van Opstal I, Bagamboula CF, Theys T, Vanmuysen SCM, Michiels CW. Inactivation of Escherichia coli and Shigella in acidic fruit and vegetables juices by peroxidase systems. J Appl Microb 2006, 101:242-50.
37. Walkling-Ribeiro M, Noci F, Riener J, Cronin DA, Lyng JG, Morgan DJ. The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice. Food Bioprocess Technol 2009, 2(4):422-30.
38. Wong E, Pérez AM, Vaillant F. Combined effect of osmotic pressure and sonication on the reduction of Salmonella spp. in concentrated orange juice. J Food Saf 2008, 28:499-513.
39. Wu J, Gamage TV, Vilkhu KS, Simons LK, Mawson R. Effect of thermosonication on quality improvement of tomato juice. Innov Food Sci Emerg Technol 2008, 9(2):186-95.