The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans
 spores

Bacillus subtilis and Escherichia coli were chosen to investigate the combined effect of high hydrostatic pressure (HHP) and Nisin on loss of viability, membrane damage and release of intracellular contents of microorganisms. The results showed that the combination of 200 IU/mL Nisin and HHP exhibited a synergistic effect over 2 log on the inactivation of B. subtilis at pressure 300 MPa. The similar synergistic effect was observed on the membrane damage and release of intracellular contents of B. subtilis. The Nisin alone had no effect against E. coli, which belongs to gram negative bacteria. However, at pressure 300 MPa, Nisin caused the membrane damage from 55% to 80%. The synergistic effect of Nisin and HHP on loss of viability, membrane damage and release of intracellular contents of E. coli were also illustrated when the HHP pressure exceeded 300 MPa as the consequence of the serious changes produced by HHP at higher pressure in the cell envelope. It allows the entry of Nisin molecules to cell membrane.

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Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of Listeria monocytogenes by Box–Behnken design

Journal of Food Process Engineering ◽

10.1111/jfpe.13480 ◽

2020 ◽

Vol 43 (9) ◽

Author(s):

Hua Zhu ◽

Yanyan Xu ◽

Guohong Qi ◽

Suilou Wang ◽

Haixiang Wang

Keyword(s):

Listeria Monocytogenes ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Combined Effect ◽

Box Behnken Design ◽

Mild Heat

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Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg

International Journal of Food Microbiology ◽

10.1016/s0168-1605(98)00088-9 ◽

1998 ◽

Vol 43 (1-2) ◽

pp. 15-19 ◽

Cited By ~ 67

Author(s):

E Ponce ◽

R Pla ◽

E Sendra ◽

B Guamis ◽

M Mor-Mur

Keyword(s):

Escherichia Coli ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Listeria Innocua ◽

Combined Effect ◽

Liquid Whole Egg ◽

Whole Egg

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Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

Food Science and Technology International ◽

10.1177/10820132211004316 ◽

2021 ◽

pp. 108201322110043

Author(s):

Tianshun Chen ◽

Bin Li ◽

Chi Shu ◽

Jinlong Tian ◽

Ye Zhang ◽

...

Keyword(s):

Phenolic Compounds ◽

Hydrostatic Pressure ◽

Enzyme Activities ◽

High Hydrostatic Pressure ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Combined Effect ◽

Soluble Solids ◽

Microbial Load ◽

Blueberry Juice

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

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