148696 20250121150753.0 doi 10.1016/j.ijfoodmicro.2020.108837 sideral 119840 ART-2020-119840 eng de Souza Pedrosa, G.T. Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat 2020 This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by Citrus lemon essential oil (CLEO) and C. reticulata essential oil (CREO) alone and combined with mild heat treatment (MHT). Damage in DNA, membrane integrity, membrane potential, metabolic and efflux activity of bacterial cells were measured after exposure (6 and 12 min) to CLEO or CREO (0.5 µL/mL) and/or MHT (54 °C) using flow cytometry. Limonene was the major constituent in CLEO (66.4%) and CREO (89.4%). The size of the damaged cell subpopulations increased (p < 0.05) after longer exposure time and varied with the tested essential oil and/or bacterial isolate. After exposure to CLEO and CREO alone, the cell subpopulations with damage in measured physiological functions were in a range of 19.6–66.8% and 23.8–75.9%, respectively. Exposure to CREO resulted in larger Lc. mesenteroides cell subpopulations (35.4–68.7%) with damaged DNA, permeabilized and depolarized membrane and compromised metabolic or efflux activity compared to L. brevis (23.8–58.0%). In contrast, exposure to CLEO led to higher damaged L. brevis cell subpopulations (35.1–77%) compared to Lc. mesenteroides (25.3–36.6%). Exposure to combined treatments (CLEO or CREO and MHT) affected the measured physiological functions in almost the entire L. brevis and Lc. mesenteroides cell population (up to 99%), although the damage extension on each isolate varied with tested essential oil. Results show that inactivation of L. brevis and Lc. mesenteroides cells caused by CLEO and CREO alone and combined with MHT in orange juice involves a multi-target action, which causes DNA damage, altered permeability and depolarization of membrane and compromised metabolic and efflux activities. info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P info:eu-repo/semantics/closedAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 5.277 2020 FOOD SCIENCE & TECHNOLOGY 25 / 143 = 0.175 2020 Q1 T1 MICROBIOLOGY 36 / 135 = 0.267 2020 Q2 T1 1.31 2020 Food Science 2020 Q1 Safety, Risk, Reliability and Quality 2020 Q1 Microbiology 2020 Q1 Medicine (miscellaneous) 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion de Souza, E.L. de Melo, A.N.F. da Cruz Almeida, E.T. de Sousa Guedes, J.P. de Carvalho, R.J. Pagán, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 Magnani, M. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 334 (2020), 108837 [8 pp] Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 653460 http://zaguan.unizar.es/record/148696/files/texto_completo.pdf Versión publicada 2612304 http://zaguan.unizar.es/record/148696/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:148696 articulos driver 2025-01-21-14:43:37 ARTICLE