Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices
Introduction. Sonication followed by storage in high osmotic pressure, referred to as osmosonication, can significantly reduce microbial loads in food products. Understanding the parameters that influence these reductions is essential. Objective. To evaluate the effect of osmosonication parameters o...
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Universidad de Costa Rica
2024-12-01
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| Series: | Agronomía Mesoamericana |
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| Online Access: | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/60229 |
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| author | Ileana Maricruz Bermúdez-Serrano Eric Wong Fabrice Vaillant |
| author_facet | Ileana Maricruz Bermúdez-Serrano Eric Wong Fabrice Vaillant |
| author_sort | Ileana Maricruz Bermúdez-Serrano |
| collection | DOAJ |
| description | Introduction. Sonication followed by storage in high osmotic pressure, referred to as osmosonication, can significantly reduce microbial loads in food products. Understanding the parameters that influence these reductions is essential. Objective. To evaluate the effect of osmosonication parameters on the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices. Materials and methods. This study was conducted at the Universidad de Costa Rica, San José, Costa Rica between January and December 2012. Completely randomized experiments were designed for both model solutions and fruit juices, with data analyzed using ANOVA. The parameters evaluated included amplitude (20, 25, 30, 35, and 40 %), sonication time (10, 20, and 30 minutes), percentage of pulsations time (90, 50, 10, and 0), pectin content (0, 0.5, and 1,0 %), and cellulose content (0, 0.15, and 0.30 %), pH (2.5; 3.5; 4.5; 5.5, and 6.5) or natural juice pulp content. Results. L. rhamnosus demonstrated greater resistant to osmosonication treatments compared to S. Typhimurium. Microbial reductions increased with higher sonication times and amplitudes. The percentage of pulsations time did not significantly influence bacterial reductions. Lower pH values resulted in reduced bacterial resistance to osmosonication. Neither pectin nor cellulose content significantly affected the resistance of either microorganism to osmosonication. Similar treatments applied to fruit juices (blackberry, pineapple, apple, and coconut water) showed that microbial reductions for both bacteria were influenced by the type of juice, likely due to varying pH levels. These effects was also bacteria-dependent. Pulp content affected bacterial resistance to osmosonication, with the impact varying by bacterial species. Conclusions. Osmosonication parameters such as amplitude, time, pH, and the pulp content influence the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices.
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| format | Article |
| id | doaj-art-b79892c934b7409ba3dff1d36eec1a80 |
| institution | Kabale University |
| issn | 1021-7444 2215-3608 |
| language | Spanish |
| publishDate | 2024-12-01 |
| publisher | Universidad de Costa Rica |
| record_format | Article |
| series | Agronomía Mesoamericana |
| spelling | doaj-art-b79892c934b7409ba3dff1d36eec1a802024-12-18T14:53:34ZspaUniversidad de Costa RicaAgronomía Mesoamericana1021-74442215-36082024-12-0135Especial 110.15517/am.2024.60229Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juicesIleana Maricruz Bermúdez-Serrano0Eric Wong1Fabrice Vaillant2Universidad de Costa Rica, San José, Costa RicaUniversidad de Costa Rica, San José, Costa RicaUniversité Montpellier, Avignon Université, CIRAD, Qualisud, Institut Agro, Université de La Réunion, Montpellier, France.Introduction. Sonication followed by storage in high osmotic pressure, referred to as osmosonication, can significantly reduce microbial loads in food products. Understanding the parameters that influence these reductions is essential. Objective. To evaluate the effect of osmosonication parameters on the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices. Materials and methods. This study was conducted at the Universidad de Costa Rica, San José, Costa Rica between January and December 2012. Completely randomized experiments were designed for both model solutions and fruit juices, with data analyzed using ANOVA. The parameters evaluated included amplitude (20, 25, 30, 35, and 40 %), sonication time (10, 20, and 30 minutes), percentage of pulsations time (90, 50, 10, and 0), pectin content (0, 0.5, and 1,0 %), and cellulose content (0, 0.15, and 0.30 %), pH (2.5; 3.5; 4.5; 5.5, and 6.5) or natural juice pulp content. Results. L. rhamnosus demonstrated greater resistant to osmosonication treatments compared to S. Typhimurium. Microbial reductions increased with higher sonication times and amplitudes. The percentage of pulsations time did not significantly influence bacterial reductions. Lower pH values resulted in reduced bacterial resistance to osmosonication. Neither pectin nor cellulose content significantly affected the resistance of either microorganism to osmosonication. Similar treatments applied to fruit juices (blackberry, pineapple, apple, and coconut water) showed that microbial reductions for both bacteria were influenced by the type of juice, likely due to varying pH levels. These effects was also bacteria-dependent. Pulp content affected bacterial resistance to osmosonication, with the impact varying by bacterial species. Conclusions. Osmosonication parameters such as amplitude, time, pH, and the pulp content influence the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices. https://revistas.ucr.ac.cr/index.php/agromeso/article/view/60229food safetyprocess controlfood qualitypathogensfoodsultrasonic treatment |
| spellingShingle | Ileana Maricruz Bermúdez-Serrano Eric Wong Fabrice Vaillant Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices Agronomía Mesoamericana food safety process control food quality pathogens foods ultrasonic treatment |
| title | Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices |
| title_full | Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices |
| title_fullStr | Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices |
| title_full_unstemmed | Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices |
| title_short | Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices |
| title_sort | osmosonication parameters affect salmonella typhimurium and lactobacillus rhamnosus reductions in solutions and fruit juices |
| topic | food safety process control food quality pathogens foods ultrasonic treatment |
| url | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/60229 |
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