915MHz 微波加热与精油协同作用对辣椒油中食源性致病菌的灭活效果。
Synergistic effects of 915 MHz microwave heating and essential oils on inactivation of foodborne pathogen in hot-chili sauce.
机构信息
Department of Food science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
出版信息
Int J Food Microbiol. 2023 Aug 2;398:110210. doi: 10.1016/j.ijfoodmicro.2023.110210. Epub 2023 Apr 14.
Essential oil is a food additive with antimicrobial properties but with limitations due to strong organoleptic properties. However, thermal treatments can be applied to reduce essential oil content while ensuring antimicrobial activities in food matrices. In this study, the inactivation efficiency of essential oils on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water (BPW) and hot-chili sauce was evaluated when coupled with 915 MHz microwave heating. Essential oils used in this study did not affect the dielectric properties and further heating rate of BPW and hot-chili sauce. The dielectric constant of BPW was 76.3 and dielectric loss factor was 30.9. In addition, it took 85 s to reach 100 °C for all samples. Among essential oils, synergistic microbial inactivation with microwave heating was observed from carvacrol (CL) and citral (CI), but not from eugenol (EU) and Carvone (CN). Specifically, CL and microwave heating (M) for 45 s showed the most effective inactivation (ca. 6 log reduction) for the pathogens in BPW. Similar trends were shown in hot-chili sauce. However, M + CI inactivation did not show synergistic effects in hot-chili sauce. Microwave heating time for hot-chilis sauce was 40 s. In propidium iodide uptake study, M + CL was found to cause most severe damage to cell membrane (758.5 of PI value for E. coli O157:H7) while M + CU and M + CN had little impact. In DiBAC(3) test, CL resulted in the largest value (2.09 for E. coli O157:H7). These observations highlight that CL induces synergistic effects as it caused severe membrane damage along with destruction of membrane potential. The combined treatment did not show any significant difference in quality change compared to untreated hot-chili sauce (p > 0.05). The result indicates the potential application of CL and M combination for hot-chili sauce processes to ensure microbiological safety with acceptable quality.
精油是一种具有抗菌特性的食品添加剂，但由于其强烈的感官特性，存在一定的局限性。然而，可以应用热处理来降低精油含量，同时确保食品基质中的抗菌活性。在这项研究中，当与 915MHz 微波加热结合使用时，评估了精油在缓冲蛋白胨水（BPW）和辣番茄酱中对大肠杆菌 O157:H7、鼠伤寒沙门氏菌和单增李斯特菌的灭活效率。本研究中使用的精油不会影响 BPW 和辣番茄酱的介电特性和进一步的加热速率。BPW 的介电常数为 76.3，介电损耗因数为 30.9。此外，所有样品都需要 85 秒才能达到 100°C。在精油中，观察到香芹酚（CL）和柠檬醛（CI）与微波加热协同微生物失活，但丁香酚（EU）和香芹酮（CN）则没有。具体来说，CL 和微波加热（M）45 秒对 BPW 中的病原体表现出最有效的失活（约 6 个对数减少）。在辣番茄酱中也出现了类似的趋势。然而，M+CI 在辣番茄酱中没有表现出协同作用。微波加热辣番茄酱的时间为 40 秒。在用碘化丙啶摄取研究中，发现 M+CL 对细胞膜造成最严重的损伤（大肠杆菌 O157:H7 的 PI 值为 758.5），而 M+CU 和 M+CN 的影响较小。在 DiBAC(3)测试中，CL 导致最大的值（大肠杆菌 O157:H7 为 2.09）。这些观察结果表明，CL 引起协同作用，因为它导致严重的膜损伤以及膜电位的破坏。与未经处理的辣番茄酱相比，联合处理在质量变化方面没有显示出任何显著差异（p>0.05）。结果表明，CL 和 M 组合在确保辣番茄酱微生物安全性的同时，具有可接受的质量，在辣番茄酱加工中具有潜在的应用前景。
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