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Articles 61 - 80 of 80
Full-Text Articles in Food Microbiology
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, Amalia G.M. Scannell
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, Amalia G.M. Scannell
Articles
The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteria (LAB; Lactobacillus plantarum) was studied using three species of edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina. As part of the screening process, growth of the LAB was carried out on raw and heat treated forms of seaweeds. The seaweed species in their raw state could not support the growth of L. plantarum. Heat treatment resulted in almost 4 times increase in …
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke
Articles
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke
Articles
Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid stressed cells. Overall the …
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton
Articles
The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.
The Effects Of Acid Adaptation On Escherichia Coli Inactivation Using Power Ultrasound, Sonal Patil, Paula Bourke, Bridget Cullen, Jesus Maria Frias, Patrick J. Cullen
The Effects Of Acid Adaptation On Escherichia Coli Inactivation Using Power Ultrasound, Sonal Patil, Paula Bourke, Bridget Cullen, Jesus Maria Frias, Patrick J. Cullen
Articles
Inactivation of Escherichia coli in liquids was carried out using power ultrasound. Parameters examined included amplitude levels (0.4µm, 7.5 µm, 37.5 µm), treatment time, cell condition (non-adapted cells, acid adapted cells), liquid media (TSB, model orange juice and model apple juice) and E. coli strain (ATCC 25922, NCTC 12900). The efficacy of ultrasound treatment was found to be a function of amplitude level, treatment time and media (p0.95), with the highest inactivation achieved using an amplitude of 37.5 µm. The D-values of E. coli 25922 at all amplitudes in model orange juice were not significantly different than in TSB media. …
Impact Of Plant Essential Oils On Microbiological, Organoleptic And Quality Markers Of Minimally Processed Vegetables, Jorge Gutierrez, Paula Bourke, Julien Lonchamp, Catherine Barry-Ryan
Impact Of Plant Essential Oils On Microbiological, Organoleptic And Quality Markers Of Minimally Processed Vegetables, Jorge Gutierrez, Paula Bourke, Julien Lonchamp, Catherine Barry-Ryan
Articles
The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (p < 0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of organoleptic property changes and shelf-life of fresh vegetables. Industrial relevance There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on organoleptic properties of fresh vegetables.
Extrinsic Control Parameters For Ozone Inactivation Of Escherichia Coli Using A Bubble Column, Sonal Patil, Patrick J. Cullen, Bridget Cullen, Jesus Maria Frias, Paula Bourke
Extrinsic Control Parameters For Ozone Inactivation Of Escherichia Coli Using A Bubble Column, Sonal Patil, Patrick J. Cullen, Bridget Cullen, Jesus Maria Frias, Paula Bourke
Articles
Aims: To investigate the effect of extrinsic control parameters for ozone inactivation of E. coli in a bubble column. Methods and Results: Ozone inactivation of Escherichia coli ATCC 25922 in Tryptic Soya Broth was examined. The parameters studied included temperature (ambient, 20, 25 and 30°C), exposure time (up to 30 min), gas flow rate (0·03, 0·06, 0·12, 0·25, 0·5 and 0·75 l min−1) and concentration level (five different levels). The efficacy of ozone treatment was a function of the parameters investigated and optimum control parameters of flow rate (0·12 l min−1), temperature (ambient) and ozone concentration (75 μg ml−1) resulted …
Inactivation Of Escherichia Coli In Orange Juice Using Ozone, Sonal Patil, Paula Bourke, Jesus Maria Frias, Brijesh Tiwari, Patrick J. Cullen
Inactivation Of Escherichia Coli In Orange Juice Using Ozone, Sonal Patil, Paula Bourke, Jesus Maria Frias, Brijesh Tiwari, Patrick J. Cullen
Articles
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …
Application Of Natural Antimicrobials For Food Preservation, Brijesh Tiwari, Vasilis Valdramidis, Colm O' Donnell, Kasiviswanathan Muthukumarappan, Patrick J. Cullen, Paula Bourke
Application Of Natural Antimicrobials For Food Preservation, Brijesh Tiwari, Vasilis Valdramidis, Colm O' Donnell, Kasiviswanathan Muthukumarappan, Patrick J. Cullen, Paula Bourke
Articles
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed 10 along with their potential applications in food systems. Chemical and biochemical antimicrobial 11 compounds derived from these natural sources and their activity against a range of pathogenic and 12 spoilage microorganisms pertinent to food, together with their effects on food organoleptic proper- 13 ties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed 14 including extraction methods, molecular weight, and agent origin. These issues are considered in 15 conjunction with the latest developments in the quantification of the minimum inhibitory (and …
Antimicrobial Activity Of Plant Essential Oils Using Food Model Media: Efficacy, Synergistic Potential And Interaction With Food Components, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
Antimicrobial Activity Of Plant Essential Oils Using Food Model Media: Efficacy, Synergistic Potential And Interaction With Food Components, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
Articles
The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and Pseudomonas spp. using the agar dilution method and/or the absorbance based microplate assay. MICs were significantly lower in lettuce and beef media than in TSB. Listeria strains were more sensitive than spoilage bacteria, and oregano and thyme were the most …
Synthesis And Antimicrobial Evaluation Of Carbohydrate And Polyhydroxylated Non-Carbohydrate Fatty Acid Ester And Ether Derivatives, Aoife Smith, Patricia Nobmann, Gary Henehan, Paula Bourke, Julie Dunne
Synthesis And Antimicrobial Evaluation Of Carbohydrate And Polyhydroxylated Non-Carbohydrate Fatty Acid Ester And Ether Derivatives, Aoife Smith, Patricia Nobmann, Gary Henehan, Paula Bourke, Julie Dunne
Articles
A series of fatty acid ester and ether derivatives have been chemically synthesised based on carbohydrate and non-carbohydrate polyhydroxylated scaffolds. The synthesised compounds, along with their corresponding fatty acid monoglyceride antimicrobials, were evaluated for antimicrobial activity against Staphylococcus aureus and Escherichia coli. Of the derivatives synthesised several of the carbohydrate based compounds have antimicrobial efficacy comparable with commercially available antimicrobials. The results suggest that the nature of the carbohydrate core plays a role in the efficacy of carbohydrate fatty acid derivatives as antimicrobials.
The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
Articles
The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used …
Optimisation Of Steamer Jet-Injection To Extend The Shelf Life Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, J. Barat, Jesus Maria Frias
Optimisation Of Steamer Jet-Injection To Extend The Shelf Life Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, J. Barat, Jesus Maria Frias
Articles
Optimisation of short time blanching (steaming) was investigated using response surface methodology by analysing quality and microbial and nutritional markers over the shelflife of packaged fresh-cut lettuce. Steamer treatment time (5–10 s) and storage (1–10 days) were used as independent factors in order to optimise the process. Longer treatments (>10 s) were not feasible because of extensive damage caused to lettuce tissue. Significantly (p < 0.05) higher values of luminosity (L*), greenness (−a*) and sensory panel scores (fresh appearance, general acceptability and absence of browning) were obtained with samples treated for longer times with the steamer. Activity of browning-related enzymes present in photosynthetic tissue decreased in all the cases, however, longer treatment time (7.5–10 s) was needed with vascular tissues to reduce to similar activity values. These differences could be explained by the variation in tissue thickness. The longest steam treatment (10 s) reduced and maintained significantly (p < 0.05) lower mesophilic load than shorter treatments (5–8.5 s). However, significant (p < 0.05) decreases in vitamin C and carotenoids were observed in samples treated with longer treatments. Steamer treatment of 10 s could be considered the optimum time for maintaining the shelflife (mainly texture and browning) of fresh-cut lettuce for 7–10 days in optimum conditions.
Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan
Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan
Articles
The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.
Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias
Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias
Articles
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 °C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395±0.0062 s−1), degradation constant (0.556±0.112 s−1), cleavage energy of activation (469±23 kJ mol−1) and degradation energy of activation …
Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat
Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat
Articles
Short-time steam processing was used as an alternative to chlorine (100 mg L−1) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.
Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan
Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan
Articles
The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L−1) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L−1) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …
Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Articles
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments were compared with a chlorine 120 ppm widely used in the industry. Microbiological, quality (colour changes, browning-related enzymes, headspace gas composition, textural changes and sensory analysis) and nutritional (ascorbic acid and carotenoids) markers were monitored over 10 days in fresh-cut lettuce and carrot packages stored at 4 °C. Whey permeate at 3% resulted in equivalent or better microbial load reduction than chlorine. Although lower concentration of whey permeate produced minor initial reduction, microbial counts …
Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan
Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan
Articles
Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature (18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells …