Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment
The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface method...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/666 |
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| author | Ourdia-Nouara Kernou Zahra Azzouz Amine Belbahi Kamelia Kerdouche Ghania Kaanin-Boudraa Akila Amir Khodir Madani Patricia Rijo |
| author_facet | Ourdia-Nouara Kernou Zahra Azzouz Amine Belbahi Kamelia Kerdouche Ghania Kaanin-Boudraa Akila Amir Khodir Madani Patricia Rijo |
| author_sort | Ourdia-Nouara Kernou |
| collection | DOAJ |
| description | The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface methodology (RSM), trials were planned with a Box–Behnken Design (BBD) to maximize the impact of microwave power (A: 300–900 W), microwave treatment time (B: 15–35 s), and time of ultrasound (C: 10–30 min) on <i>E. coli</i> inactivation. Analysis of variance (ANOVA) was carried out and <i>E. coli</i> inactivation was expressed with a mathematical equation depending on the factors. The results showed that both the microwave treatment time and the time of ultrasound were effective as independent variables in eliminating the <i>E. coli</i> strain. However, the effect of these two variables, ultrasound and microwave exposure time, in combination was significantly greater than when examined separately. RSM modeling determined that optimal treatment conditions include 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound to achieve an 8-log reduction of <i>E. coli</i>, constituting total inactivation. The results of this study showed that ultrasound-microwave treatment is a potential alternative processing method for an orange juice beverage. |
| first_indexed | 2024-03-11T09:43:28Z |
| format | Article |
| id | doaj.art-0d347ac3c5bd429288181003911ef5a8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:43:28Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0d347ac3c5bd429288181003911ef5a82023-11-16T16:42:36ZengMDPI AGFoods2304-81582023-02-0112366610.3390/foods12030666Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave TreatmentOurdia-Nouara Kernou0Zahra Azzouz1Amine Belbahi2Kamelia Kerdouche3Ghania Kaanin-Boudraa4Akila Amir5Khodir Madani6Patricia Rijo7Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, AlgeriaLaboratory of Applied Microbiology (LMA), Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaDepartment of Microbiology and Biochemistry, Faculty of Sciences, University of M’Sila, M’Sila 24000, AlgeriaLaboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, AlgeriaLaboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, AlgeriaLaboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, AlgeriaCentre de Recherche en Technologie Agroalimentaire, Route de Targua-Ouzemour, Bejaia 06000, AlgeriaCBIOS-Centro de Investigação em Biociências e Tecnologias da Saúde, Universidade Lusófona, Campo Grande 376, 1749-028 Lisbon, PortugalThe inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface methodology (RSM), trials were planned with a Box–Behnken Design (BBD) to maximize the impact of microwave power (A: 300–900 W), microwave treatment time (B: 15–35 s), and time of ultrasound (C: 10–30 min) on <i>E. coli</i> inactivation. Analysis of variance (ANOVA) was carried out and <i>E. coli</i> inactivation was expressed with a mathematical equation depending on the factors. The results showed that both the microwave treatment time and the time of ultrasound were effective as independent variables in eliminating the <i>E. coli</i> strain. However, the effect of these two variables, ultrasound and microwave exposure time, in combination was significantly greater than when examined separately. RSM modeling determined that optimal treatment conditions include 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound to achieve an 8-log reduction of <i>E. coli</i>, constituting total inactivation. The results of this study showed that ultrasound-microwave treatment is a potential alternative processing method for an orange juice beverage.https://www.mdpi.com/2304-8158/12/3/666<i>Escherichia coli</i> inactivationoptimizationultrasoundmicrowaveRSM |
| spellingShingle | Ourdia-Nouara Kernou Zahra Azzouz Amine Belbahi Kamelia Kerdouche Ghania Kaanin-Boudraa Akila Amir Khodir Madani Patricia Rijo Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment Foods <i>Escherichia coli</i> inactivation optimization ultrasound microwave RSM |
| title | Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment |
| title_full | Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment |
| title_fullStr | Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment |
| title_full_unstemmed | Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment |
| title_short | Inactivation of <i>Escherichia coli</i> in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment |
| title_sort | inactivation of i escherichia coli i in an orange juice beverage by combined ultrasonic and microwave treatment |
| topic | <i>Escherichia coli</i> inactivation optimization ultrasound microwave RSM |
| url | https://www.mdpi.com/2304-8158/12/3/666 |
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