79586 20210223082304.0 doi 10.1016/j.ifset.2018.07.004 sideral 107067 ART-2018-107067 eng de Carvalho, R.J. Nanoemulsions 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 2018 Access copy available to the general public Unrestricted This 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. info:eu-repo/grantAgreement/ES/DGA/A20 info:eu-repo/grantAgreement/ES/MINECO-CICYT/AGL2015-69565-P info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.085 2018 FOOD SCIENCE & TECHNOLOGY 14 / 135 = 0.104 2018 Q1 T1 1.43 2018 Chemistry (miscellaneous) 2018 Q1 Industrial and Manufacturing Engineering 2018 Q1 Food Science 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion de Souza, G.T. (orcid)0000-0003-3752-4660 Pagán, E. Universidad de Zaragoza (orcid)0000-0002-7629-8101 García-Gonzalo, D. Universidad de Zaragoza Magnani, M. (orcid)0000-0002-0238-6328 Pagán, R. Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 48 (2018), 219-227 Innov. food sci. emerg. technol. Innovative Food Science and Emerging Technologies 1466-8564 382667 http://zaguan.unizar.es/record/79586/files/texto_completo.pdf Postprint 56920 http://zaguan.unizar.es/record/79586/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:79586 articulos driver 2021-02-23-08:20:40 ARTICLE