UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
{"title":"UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110944","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of <em>Salmonella Typhimurium</em> in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of <em>S. Typhimurium</em> by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (<em>p</em> &lt; 0.05) the inactivation of <em>S. Typhimurium</em> in aqueous solution, which was properly described by the first order (R<sup>2</sup> &gt; 0.84), Weibull (R<sup>2</sup> &gt; 0.96), and Beta (R<sup>2</sup> &gt; 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87–101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, &gt;5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on <em>S. Typhimurium</em> depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies.</div></div><div><h3>Industrial relevance</h3><div>UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating <em>S. Typhimurium</em> in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0000,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S016816052400388X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of Salmonella Typhimurium in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of S. Typhimurium by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (p < 0.05) the inactivation of S. Typhimurium in aqueous solution, which was properly described by the first order (R2 > 0.84), Weibull (R2 > 0.96), and Beta (R2 > 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87–101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, >5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on S. Typhimurium depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies.

Industrial relevance

UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating S. Typhimurium in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.
紫外线-C 光活化没食子酸和非热技术用于灭活接种于水溶液和全脂牛奶中的鼠伤寒沙门氏菌。
本研究旨在评估紫外-C 光活化没食子酸(GA)单独使用或与超声波(US)或紫外-C 光(UV-C,254 纳米)结合使用对水溶液中的鼠伤寒沙门氏菌灭活的影响,以便随后用于全脂牛奶。采用一阶、Weibull 和 Beta 模型来描述 GA 单独或与非热技术相结合对伤寒沙门氏菌的灭活动力学。结果表明,GA 浓度、紫外线-C 光的活化过程以及 US 和紫外线-C 光的组合对模型(p 2 > 0.84)、Weibull(R2 > 0.96)和 Beta(R2 > 0.83)有显著影响。GA 的活化过程使其抗菌活性提高了 40.87-101.44 %。此外,在使用最高浓度的 GA 和 US 或 UV-C 光的情况下,抗菌活性降低了 5 个对数以上。然而,尽管这些组合应用于全脂牛奶,但无论采用哪种 GA 活化和非热技术,都只能获得较低的降低率(2.0 log 周期)。因此,无论是紫外线-C 光激活还是非紫外线-C 光激活,GA 对伤寒杆菌的影响都取决于食物基质。这突出表明,在全脂牛奶中,即使结合非热技术,这种处理方法也不足以确保安全。工业意义:紫外线-C 光和 US 是作为热处理替代品使用的非热处理技术。这些技术可以单独使用,也可以结合使用;但在许多情况下,无法达到必要的微生物减少效果,因此需要使用辅助技术或工艺。GA 是一种酚类化合物,抗菌活性较低;但紫外线-C 光可以激活其抗菌活性。从这个意义上说,这项研究显示了应用天门冬酰胺和非热技术灭活水溶液中的伤寒杆菌的潜力,也是在作为液态食品的全脂牛奶中首次采用这种方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信