Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

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dc.contributor.authorBulut, Sami
dc.contributor.authorKaratzas, Kimon A. G.
dc.date.accessioned2024-06-12T11:03:13Z
dc.date.available2024-06-12T11:03:13Z
dc.date.issued2021
dc.departmentTrakya Üniversitesien_US
dc.description.abstractSynergistic action of high hydrostatic pressure (HHP) and freezing on inactivation of Escherichia coli K12 in phosphate buffered saline (PBS) was investigated by employing response surface methodology. Samples containing E. coli were stored at 4,-24 and-80 degrees C overnight before they were pressurized. A maximum of 1.83 log reduction of CFU.ml(-1) was obtained following a 9-min treatment at 400 MPa and 4 +/- 1 degrees C in samples stored at 4 degrees C whereas, 5.63 and 6.83 log reductions were obtained in samples frozen at-24 and-80 degrees C, respectively. Major disruption of E. coli cells observed by scanning electron microscopy and increased amounts of DNA and RNA measured in pressure treated frozen PBS samples indicated that the main mechanism of inactivation in frozen samples was due to cell rapture. The validity of enhanced microbial inactivation by freezing before HHP for a real food system was tested by using orange juice. Pressurization (250 MPa, 15 min) of frozen (-80 degrees C) orange juice resulted in 4.88, 4.15 and 4.61 log CFU.ml(-1) reductions in number of E. coli for the samples having pH 3.2, 4.5 and 5.8, respectively. In the absence of freezing, the same treatment caused only up to 0.42 log reduction in samples having pH 4.5 and 5.8.en_US
dc.description.sponsorshipTrakya Universityen_US
dc.description.sponsorshipThis work was carried out at the laboratories of School of Chemistry, Food & Pharmacy, and Department of Food & Nutritional Sciences at Reading University. The corresponding author acknowledges the financial support of Trakya University during his sabbatical term at Reading University. The authors thank Apostolos Zacharakis and Fokion Kaldis for their assistance during conducting experiments and preparation of samples for SEM images. Amanpreet Kaur is thanked for her excellent support during all stages of SEM imaging.en_US
dc.identifier.doi10.1016/j.lwt.2020.110313
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110313
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21578
dc.identifier.volume136en_US
dc.identifier.wosWOS:000599691600001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHigh Hydrostatic Pressure Processingen_US
dc.subjectEscherichia Coli, Cell Raptureen_US
dc.subjectFrozen Stateen_US
dc.subjectOrange Juiceen_US
dc.subjectPhase-Transitionsen_US
dc.subjectColien_US
dc.subjectTemperatureen_US
dc.subjectResistanten_US
dc.titleInactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezingen_US
dc.typeArticleen_US

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