Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Int J Food Microbiol. 2013 Jan 15;161(1):23-30. doi: 10.1016/j.ijfoodmicro.2012.11.015. Epub 2012 Nov 28.
This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175-400 MPa for 20 min) were combined with 200 μL/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, α-pinene, β-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, α-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4-5 log(10) cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log(10) cycles of the initial E. coli O157:H7 population in combination with HHP (300 MPa for 20 min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices.
本工作研究了大肠杆菌 O157:H7 和单核细胞增生李斯特菌 EGD-e 通过高静压（HHP）和精油（EOs）或其化学组分（CCs）联合处理的失活动力学。HHP 处理（175-400 MPa 处理 20 min）与 200 μL/L 的每种精油（柑橘柠檬 L.、柠檬 L.、酸橙 L.、阿尔及利亚百里香 L.、蓝桉 L.、迷迭香 L.、薄荷 L.、杜松 L.和香蒲 L.）或每种 CC（(+)-柠檬烯、α-蒎烯、β-蒎烯、对伞花烃、百里香酚、香芹酚、龙脑、芳樟醇、萜品-4-醇、1,8-桉叶油醇、α-松油醇乙酸酯、樟脑和(+)-胡椒酮）在 pH 4.0 或 7.0 的缓冲液中组合使用。测试的组合实现了不同程度的失活，最有效的是(+)-柠檬烯、香芹酚、酸橙 L.精油、阿尔及利亚百里香 L.精油和柑橘柠檬 L.精油，它们能够与 HHP 联合使初始细胞群体减少约 4-5 个对数循环，因此表现出显著的协同作用。(+)-柠檬烯还能够在橙汁和苹果汁中与 HHP（300 MPa 处理 20 min）联合使初始大肠杆菌 O157:H7 群体减少 5 个对数循环，并且通过联合处理 (+)-柠檬烯引起的失活程度与 HHP 处理后亚致死损伤的发生之间建立了直接关系。本工作表明了 EOs 和 CCs 在与 HHP 联合处理中对食源性病原体失活的潜力，并提出了它们在果汁等液体食品中的可能应用。
