Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils

Elisa Gayán, J. Antonio Torres, Daniel Paredes-Sabja

Resultado de la investigación: Article

16 Citas (Scopus)

Resumen

Consumer demand for improved quality and fresh-like food products has led to the development of new nonthermal preservation methods. High pressure processing (HPP) is currently the novel nonthermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation level of pathogens and spoilage microorganisms. High hydrostatic pressure and the addition of essential oils (EOs) have similar effects on microbial structures and thus they may act synergistically on the inactivation of microorganisms. Therefore, the combination of high hydrostatic pressure with EOs is a promising alternative to expand the HPP food industry. In this work, findings on this scarcely investigated hurdle option have been reviewed with a focus on the mechanisms involved. The main mechanisms involved are as follows: (1) membrane permeability induced by HPP and EOs facilitating the uptake of EOs by bacterial cells; (2) generation of reactive oxygen species via the Fenton reaction; (3) impairment of the proton motive force and electron flow; and (4) disruption of the protein-lipid interaction at the cell membrane altering numerous cellular functions. The effectiveness of a specific EO in enhancing the microbial inactivation level achieved by HPP treatments depends on the microbial ecology of the food product, the molecular mechanisms of the microbial inactivation by HPP, and the mode of action of the EO being used.

Idioma originalEnglish
Páginas (desde-hasta)141-148
Número de páginas8
PublicaciónFood Engineering Reviews
Volumen4
N.º3
DOI
EstadoPublished - sep 2012

Huella dactilar

Essential oils
Processing
Food processing
Hydrostatic pressure
Microorganisms
Spoilage
Pathogens
Ecology
Cell membranes
Lipids
Industry
Protons
Proteins
Membranes
Oxygen
Electrons

ASJC Scopus subject areas

  • Industrial and Manufacturing Engineering

Citar esto

@article{85a14287a25f409b848609961e3892c5,
title = "Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils",
abstract = "Consumer demand for improved quality and fresh-like food products has led to the development of new nonthermal preservation methods. High pressure processing (HPP) is currently the novel nonthermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation level of pathogens and spoilage microorganisms. High hydrostatic pressure and the addition of essential oils (EOs) have similar effects on microbial structures and thus they may act synergistically on the inactivation of microorganisms. Therefore, the combination of high hydrostatic pressure with EOs is a promising alternative to expand the HPP food industry. In this work, findings on this scarcely investigated hurdle option have been reviewed with a focus on the mechanisms involved. The main mechanisms involved are as follows: (1) membrane permeability induced by HPP and EOs facilitating the uptake of EOs by bacterial cells; (2) generation of reactive oxygen species via the Fenton reaction; (3) impairment of the proton motive force and electron flow; and (4) disruption of the protein-lipid interaction at the cell membrane altering numerous cellular functions. The effectiveness of a specific EO in enhancing the microbial inactivation level achieved by HPP treatments depends on the microbial ecology of the food product, the molecular mechanisms of the microbial inactivation by HPP, and the mode of action of the EO being used.",
keywords = "Bacterial inactivation mechanism, Essential oil, High pressure processing, Hurdle technology, Microbial inactivation",
author = "Elisa Gay{\'a}n and Torres, {J. Antonio} and Daniel Paredes-Sabja",
year = "2012",
month = "9",
doi = "10.1007/s12393-012-9055-y",
language = "English",
volume = "4",
pages = "141--148",
journal = "Food Engineering Reviews",
issn = "1866-7910",
publisher = "Springer New York",
number = "3",

}

Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing : Effect of Essential Oils. / Gayán, Elisa; Torres, J. Antonio; Paredes-Sabja, Daniel.

En: Food Engineering Reviews, Vol. 4, N.º 3, 09.2012, p. 141-148.

Resultado de la investigación: Article

TY - JOUR

T1 - Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing

T2 - Effect of Essential Oils

AU - Gayán, Elisa

AU - Torres, J. Antonio

AU - Paredes-Sabja, Daniel

PY - 2012/9

Y1 - 2012/9

N2 - Consumer demand for improved quality and fresh-like food products has led to the development of new nonthermal preservation methods. High pressure processing (HPP) is currently the novel nonthermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation level of pathogens and spoilage microorganisms. High hydrostatic pressure and the addition of essential oils (EOs) have similar effects on microbial structures and thus they may act synergistically on the inactivation of microorganisms. Therefore, the combination of high hydrostatic pressure with EOs is a promising alternative to expand the HPP food industry. In this work, findings on this scarcely investigated hurdle option have been reviewed with a focus on the mechanisms involved. The main mechanisms involved are as follows: (1) membrane permeability induced by HPP and EOs facilitating the uptake of EOs by bacterial cells; (2) generation of reactive oxygen species via the Fenton reaction; (3) impairment of the proton motive force and electron flow; and (4) disruption of the protein-lipid interaction at the cell membrane altering numerous cellular functions. The effectiveness of a specific EO in enhancing the microbial inactivation level achieved by HPP treatments depends on the microbial ecology of the food product, the molecular mechanisms of the microbial inactivation by HPP, and the mode of action of the EO being used.

AB - Consumer demand for improved quality and fresh-like food products has led to the development of new nonthermal preservation methods. High pressure processing (HPP) is currently the novel nonthermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation level of pathogens and spoilage microorganisms. High hydrostatic pressure and the addition of essential oils (EOs) have similar effects on microbial structures and thus they may act synergistically on the inactivation of microorganisms. Therefore, the combination of high hydrostatic pressure with EOs is a promising alternative to expand the HPP food industry. In this work, findings on this scarcely investigated hurdle option have been reviewed with a focus on the mechanisms involved. The main mechanisms involved are as follows: (1) membrane permeability induced by HPP and EOs facilitating the uptake of EOs by bacterial cells; (2) generation of reactive oxygen species via the Fenton reaction; (3) impairment of the proton motive force and electron flow; and (4) disruption of the protein-lipid interaction at the cell membrane altering numerous cellular functions. The effectiveness of a specific EO in enhancing the microbial inactivation level achieved by HPP treatments depends on the microbial ecology of the food product, the molecular mechanisms of the microbial inactivation by HPP, and the mode of action of the EO being used.

KW - Bacterial inactivation mechanism

KW - Essential oil

KW - High pressure processing

KW - Hurdle technology

KW - Microbial inactivation

UR - http://www.scopus.com/inward/record.url?scp=84866533264&partnerID=8YFLogxK

U2 - 10.1007/s12393-012-9055-y

DO - 10.1007/s12393-012-9055-y

M3 - Article

AN - SCOPUS:84866533264

VL - 4

SP - 141

EP - 148

JO - Food Engineering Reviews

JF - Food Engineering Reviews

SN - 1866-7910

IS - 3

ER -