Inactivating Alicyclobacillus acidoterrestris spores with UVLED: Unraveling the role of turbidity, reactive oxygen species, and water dynamics

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-12 DOI:10.1016/j.foodcont.2024.110941

Hafida Wahia , Abdullateef Taiye Mustapha , Olugbenga Abiola Fakayode , Lei Zhang , Cunshan Zhou , Mokhtar Dabbour

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Abstract

Alicyclobacillus acidoterrestris (AAT) is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. Ultraviolet light emitting diode (UVLED) has received extensive attention as a new technology to replace traditional mercury lamps for fruit juice decontamination, however, very few studies on fruit juice have been reported to investigate the sporicidal effect of UVLED on A. acidoterrestris. This research investigated for the first time the application of UVLEDs at 254 nm for the treatment of AAT in tomato juice. The optimized conditions for UVLED, achieved with the aid of Box Behnken design, were 6 cm, 12 min, and 250 mL/min. The results showed that the AAT spores in citrate buffer solution and tomato juice were inactivated by 3-log reduction with a required fluence of 53.67 mJ/cm². Additionally, UVLED induced an exclusively cellular damage through direct absorption of UV light and direct DNA damage, and indirectly via reactive oxygen species. Besides, the deactivation of AAT spores, validated by LF-NMR analysis, indicated that the free water in AAT might be due to the rehydration of the spore core by the process of germination and then dehydration. This dehydration was further confirmed by the shrinking of spores observed through SEM and AFM imaging. These outcomes were also correlated with those of potassium ions and DPA leakage. This study emphasizes the energy-saving and resistance-reducing features of UVLED in effectively inactivating AAT.

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用紫外发光二极管灭活 Alicyclobacillus acidoterrestris 孢子：揭示浊度、活性氧和水动力学的作用

Alicyclobacillus acidoterrestris（AAT）是一种能在热巴氏杀菌法和酸性条件下存活的芽孢杆菌。紫外线发光二极管（UVLED）作为一种可替代传统水银灯的新技术，在果汁去污方面受到广泛关注，然而，很少有关于紫外线发光二极管对果汁中酸性嗜酸乳杆菌杀孢效果的研究报道。本研究首次调查了 254 纳米紫外发光二极管在处理番茄汁中的 AAT 方面的应用。紫外发光二极管的优化条件是 6 厘米、12 分钟和 250 毫升/分钟。结果表明，柠檬酸缓冲溶液和番茄汁中的 AAT 孢子在所需的 53.67 mJ/cm2 流强下被灭活了 3 个菌落。此外，紫外发光二极管通过紫外光的直接吸收和 DNA 的直接损伤，以及通过活性氧的间接损伤，完全诱导了细胞损伤。此外，经 LF-NMR 分析验证，AAT 孢子的失活表明，AAT 中的游离水可能是由于孢子核心在发芽过程中重新水化，然后脱水造成的。通过扫描电子显微镜和原子力显微镜成像观察到的孢子缩小进一步证实了这种脱水现象。这些结果还与钾离子和 DPA 泄漏相关。这项研究强调了紫外发光二极管在有效灭活 AAT 方面的节能和减阻特性。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.