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Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism. Food Microbiol 2021; 102:103928. [PMID: 34809954 DOI: 10.1016/j.fm.2021.103928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 12/28/2022]
Abstract
Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL-1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing.
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Affiliation(s)
- Shilin Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Satety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan, 250301, PR China; South China Agricultural University, Guangzhou, 510642, PR China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
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