Mosqueda-Melgar J, Raybaudi-Massilia R M, Martín-Belloso O
Dept. of Food Technology, Univ. of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
J Food Sci. 2008 Mar;73(2):M47-53. doi: 10.1111/j.1750-3841.2007.00646.x.
The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 mus pulse length in bipolar mode without exceeding 38 degrees C) as influenced by treatment time (200, 600, and 1000 micros) and pulse frequency (100, 150, and 200 Hz) for inactivating Salmonella enterica ser. Enteritidis inoculated in tomato juice was evaluated. Similarly, the effect of combining HIPEF treatment with citric acid (0.5%, 1.0%, 1.5%, and 2.0%[wt/vol]) or cinnamon bark oil (0.05%, 0.10%, 0.2%, and 0.3%[vol/vol]) as natural antimicrobials against S. Enteritidis in tomato juice was also studied. Higher treatment time and lower pulse frequency produced the greater microbial inactivation. Maximum inactivation of S. Enteritidis (4.184 log(10) units) in tomato juice by HIPEF was achieved when 1000 micros and 100 Hz of treatment time and pulse frequency, respectively, were applied. However, a greater microbial inactivation was found when S. Enteritidis was previously exposed to citric acid or cinnamon bark oil for 1 h in tomato juice. Synergistic effects were observed in HIPEF and natural antimicrobials. Nevertheless, combinations of HIPEF treatment with 2.0% of citric acid or 0.1% of cinnamon bark oil were needed for inactivating S. Enteritidis by more than 5.0 log(10) units (5.08 and 6.04 log(10) reductions, respectively). Therefore, combinations of HIPEF with organic acids or essential oils seem to be a promising method to achieve the pasteurization in these kinds of products.
评估了高强度脉冲电场（HIPEF）处理（双极模式下35kV/cm，4μs脉冲长度，不超过38摄氏度）对接种于番茄汁中的肠炎沙门氏菌肠炎血清型的灭活效果，该效果受处理时间（200、600和1000μs）和脉冲频率（100、150和200Hz）的影响。同样，还研究了将HIPEF处理与柠檬酸（0.5%、1.0%、1.5%和2.0%[重量/体积]）或肉桂皮油（0.05%、0.10%、0.2%和0.3%[体积/体积]）作为天然抗菌剂联合使用对番茄汁中肠炎沙门氏菌的影响。较高的处理时间和较低的脉冲频率产生了更大的微生物灭活效果。当分别施加1000μs的处理时间和100Hz的脉冲频率时，HIPEF对番茄汁中肠炎沙门氏菌的最大灭活效果（4.184个对数（10）单位）得以实现。然而，当肠炎沙门氏菌预先在番茄汁中接触柠檬酸或肉桂皮油1小时后，发现有更大的微生物灭活效果。在HIPEF和天然抗菌剂之间观察到了协同作用。尽管如此，需要将HIPEF处理与2.0%的柠檬酸或0.1%的肉桂皮油联合使用，才能使肠炎沙门氏菌的灭活率超过5.0个对数（10）单位（分别减少5.08和6.04个对数（10））。因此，HIPEF与有机酸或精油的联合使用似乎是在这类产品中实现巴氏杀菌的一种有前景的方法。
