Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat

de Souza Pedrosa, G.T. ; 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) ; Magnani, M.

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2020.108837

Año: 2020

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 334 (2020), 108837 [8 pp]
ISSN: 0168-1605

Factor impacto JCR: 5.277 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 143 = 0.175 (2020) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 135 = 0.267 (2020) - Q2 - T1

Factor impacto SCIMAGO: 1.31 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Artículo (Versión definitiva)

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