Elimination of Foodborne Pathogens in Peach Juice by Combination of Ultrasonication and Eau de Rose

(December 2016 - Vol 99 No 4,  pp. 391?400)

Author(s): Seyhun Yurdugül, Şeyma Aydin, Sahra Kirmusaoğlu

 

Eau de rose, ultrasonication and a combination of eau de rose and ultrasonication were used to inactivate pathogenic microbial species in peach juices. Ultrasonic power of 10-3, 10-6 and 10-9 W/m2 at a frequency of 24 kiloHertz (kHz) for a period of 1, 5 and 10 min was applied. Eau de rose at 0.1, 0.5, 1.0 and 2.0 mL L-1 (vol/vol) was used. The effect of these treatments on the microbial quality of peach fruit juice, and on the physicochemical roperties of peach juice such as the total soluble solids, titratable acidity, pH, viscosity, total sugar content and color were investigated. The combination of 10-3 W/m2 at 24 kHz constant frequency of ultrasound and 20 μL per 10 mL of eau de rose resulted in the most effective inhibition of total mesophilic aerobic bacteria (reaching up to 4 log cycles approximately) and other pathogens without disrupting the main chemical and physical properties of peach juice.

 

Keyword(s): eau de rose, E. coli O157:H7, Listeria monocytogenes, peach fruit juice, Salmonella spp., ultrasonication

 

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December 2016 - Vol 99 No 4

 

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