Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water

Gayán, E. (Universidad de Zaragoza) ; Geens, E. ; Berdejo, D. (Universidad de Zaragoza) ; García-Gonzalo, D. (Universidad de Zaragoza) ; Pagán, R. (Universidad de Zaragoza) ; Aertsen, A. ; Michiels, C.W.

Resumen: The growing demand for minimally processed foods with clean labels has stimulated research into mild processing methods and natural antimicrobials to replace intensive heating and conventional preservatives, respectively. However, we have previously demonstrated that repetitive exposure of some bacteria to mild heat or subinhibitory concentrations of essential oil constituents (EOCs) may induce the emergence of mutants with increased resistance to these treatments. Since the combination of mild heat with some EOCs has a synergistic effect on microbial inactivation, we evaluated the potential of such combinations against our resistant E. coli mutants. While citral, carvacrol and t-cinnamaldehyde synergistically increased heat inactivation (53.0 °C, 10 min) of the wild-type MG1655 suspended in buffer, only the combination with carvacrol (200 µl/l) was able to mitigate the increased resistance of all the mutants. Moreover, the combination of heat and carvacrol acted synergistically inactivating heat-resistant variants of E. coli O157:H7 (ATCC 43888). This combined treatment could synergistically achieve more than 5 log10 reductions of the most resistant mutants in coconut water, although the temperature had to be raised to 57.0 °C. Therefore, the combination of mild heat with carvacrol appears to hold promise for mild processing, and it is expected to counteract the development of heat resistance.

Idioma: Inglés

DOI: 10.1016/j.fm.2019.103388

Año: 2020

Publicado en: FOOD MICROBIOLOGY 87 (2020), 103388 [6 pp.]
ISSN: 0740-0020

Factor impacto JCR: 5.516 (2020)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 27 / 158 = 0.171 (2020) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 29 / 135 = 0.215 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 21 / 143 = 0.147 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.363 - Microbiology (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/PGC2018-093789-B-I00/AEI/10.13039/501100011033

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)