000079586 001__ 79586 000079586 005__ 20210223082304.0 000079586 0247_ $$2doi$$a10.1016/j.ifset.2018.07.004 000079586 0248_ $$2sideral$$a107067 000079586 037__ $$aART-2018-107067 000079586 041__ $$aeng 000079586 100__ $$ade Carvalho, R.J. 000079586 245__ $$aNanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices 000079586 260__ $$c2018 000079586 5060_ $$aAccess copy available to the general public$$fUnrestricted 000079586 5203_ $$aThis study was performed in order to obtain and characterize nanoemulsions of Mentha piperita L. essential oil (n-MPEO) to assess its efficacy in combination with mild heat (MHT) (50, 52, 54¿°C; 10¿min), pulsed electric fields (PEF) (20, 25, 30¿kV/cm; 150¿µs), and high hydrostatic pressure (HHP) (150, 200, 300¿MPa; 15¿min) treatments in causing a 5- log10 reduction in survival counts (from 7 to <2 log10 CFU/mL) of Escherichia coli O157:H7 in guava and mango juices. The droplets of n-MPEO were¿<¿200¿nm and showed good stability for 4¿months at 4¿°C. The n-MPEO at 5.0¿µL/mL displayed a more efficacious long-term antimicrobial activity than suspensions of MPEO (s-MPEO). Combined treatments of s-MPEO or n-MPEO and MHT, PEF, or HHP acted synergistically against E. coli. Nevertheless, combined treatments with n-MPEO showed the same or even higher efficacy than those with s-MPEO (up to 1- additional log10 reduction). Thus, by using nanoemulsions, lower doses of antimicrobial compounds (up to 4 times) or milder MHT (up to 4¿°C), PEF (up to 5¿kV/cm) and HHP (up to 100¿MPa) treatments can be applied, while still guaranteeing the microbial safety of tropical fruit juices. 000079586 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20$$9info:eu-repo/grantAgreement/ES/MINECO-CICYT/AGL2015-69565-P 000079586 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000079586 590__ $$a4.085$$b2018 000079586 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 135 = 0.104$$c2018$$dQ1$$eT1 000079586 592__ $$a1.43$$b2018 000079586 593__ $$aChemistry (miscellaneous)$$c2018$$dQ1 000079586 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1 000079586 593__ $$aFood Science$$c2018$$dQ1 000079586 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000079586 700__ $$ade Souza, G.T. 000079586 700__ $$0(orcid)0000-0003-3752-4660$$aPagán, E.$$uUniversidad de Zaragoza 000079586 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza 000079586 700__ $$aMagnani, M. 000079586 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza 000079586 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000079586 773__ $$g48 (2018), 219-227$$pInnov. food sci. emerg. technol.$$tInnovative Food Science and Emerging Technologies$$x1466-8564 000079586 8564_ $$s382667$$uhttps://zaguan.unizar.es/record/79586/files/texto_completo.pdf$$yPostprint 000079586 8564_ $$s56920$$uhttps://zaguan.unizar.es/record/79586/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000079586 909CO $$ooai:zaguan.unizar.es:79586$$particulos$$pdriver 000079586 951__ $$a2021-02-23-08:20:40 000079586 980__ $$aARTICLE