The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural pr...

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Autores principales:	Li Li, Ruijin Yang, Wei Zhao
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pulsed electric fields <i>Saccharomyces cerevisiae</i> temperature natural preservatives cantaloupe juice physicochemical characteristics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0def5d55508541858f7a5a34508545f4
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spelling	oai:doaj.org-article:0def5d55508541858f7a5a34508545f42021-11-25T17:33:18ZThe Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice10.3390/foods101126062304-8158https://doaj.org/article/0def5d55508541858f7a5a34508545f42021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2606https://doaj.org/toc/2304-8158Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured <i>Saccharomyces cerevisiae</i> cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured <i>S. cerevisiae</i> cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of <i>S. cerevisiae</i> in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of <i>S. cerevisiae</i> and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.Li LiRuijin YangWei ZhaoMDPI AGarticlepulsed electric fields<i>Saccharomyces cerevisiae</i>temperaturenatural preservativescantaloupe juicephysicochemical characteristicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2606, p 2606 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pulsed electric fields <i>Saccharomyces cerevisiae</i> temperature natural preservatives cantaloupe juice physicochemical characteristics Chemical technology TP1-1185
spellingShingle	pulsed electric fields <i>Saccharomyces cerevisiae</i> temperature natural preservatives cantaloupe juice physicochemical characteristics Chemical technology TP1-1185 Li Li Ruijin Yang Wei Zhao The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
description	Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured <i>Saccharomyces cerevisiae</i> cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured <i>S. cerevisiae</i> cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of <i>S. cerevisiae</i> in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of <i>S. cerevisiae</i> and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.
format	article
author	Li Li Ruijin Yang Wei Zhao
author_facet	Li Li Ruijin Yang Wei Zhao
author_sort	Li Li
title	The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
title_short	The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
title_full	The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
title_fullStr	The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
title_full_unstemmed	The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
title_sort	effect of pulsed electric fields (pef) combined with temperature and natural preservatives on the quality and microbiological shelf-life of cantaloupe juice
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0def5d55508541858f7a5a34508545f4
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The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

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