Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, C.P. 72000, Mexico.
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, C.P. 72000, Mexico.
Int J Food Microbiol. 2025 Jan 16;427:110944. doi: 10.1016/j.ijfoodmicro.2024.110944. Epub 2024 Oct 20.
This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of Salmonella Typhimurium in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of S. Typhimurium by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (p < 0.05) the inactivation of S. Typhimurium in aqueous solution, which was properly described by the first order (R > 0.84), Weibull (R > 0.96), and Beta (R > 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87-101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, >5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on S. Typhimurium depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies. INDUSTRIAL RELEVANCE: UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating S. Typhimurium in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.
本研究旨在评估单独使用 UV-C 光激活没食子酸（GA）以及与超声（US）或紫外线-C 光（UV-C，254nm）联合使用对水溶液中肠炎沙门氏菌（Salmonella Typhimurium）失活的影响，以便后续应用于全脂牛奶。本研究使用一级、Weibull 和 Beta 模型来描述 GA 单独使用以及与非热技术联合使用时对 S. Typhimurium 的失活动力学。结果表明，GA 浓度、UV-C 光激活过程以及 US 和 UV-C 光的联合使用显著影响（p<0.05）了水溶液中 S. Typhimurium 的失活，这一过程可以通过一级（R>0.84）、Weibull（R>0.96）和 Beta（R>0.83）模型进行合理描述。GA 的激活过程提高了其在 40.87-101.44%范围内的抗菌活性。此外，在 GA 浓度最高且应用 US 或 UV-C 光的情况下，可实现 >5 个对数减少。然而，尽管将这些组合应用于全脂牛奶中，仅获得了 2.0 个对数减少（循环），无论是否激活 GA 以及是否应用非热技术都是如此。因此，GA（无论是否经 UV-C 光激活）对 S. Typhimurium 的作用取决于食品基质。这突出表明，在全脂牛奶中，即使与非热技术联合使用，这种处理也不足以确保安全。INDUSTRIAL RELEVANCE：UV-C 光和 US 是替代热处理的非热技术。这些技术可以单独使用或联合使用；然而，在许多情况下，无法达到必要的微生物减少，因此需要使用补充技术或工艺。GA 是一种抗菌活性低的酚类化合物；然而，UV-C 光可能会激活其抗菌活性。在这种意义上，本研究展示了 GA 和非热技术在水溶液中灭活 S. Typhimurium 的潜在应用，以及将该方法首次应用于全脂牛奶（一种液体食品产品）的尝试。
