Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723001013 |
| _version_ | 1797450947764420608 |
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| author | Xiaolin Zhu Han Yan Zhenkun Cui Hongbo Li Wei Zhou Zhenbin Liu Hao Zhang Tatiana Manoli Haizhen Mo Liangbin Hu |
| author_facet | Xiaolin Zhu Han Yan Zhenkun Cui Hongbo Li Wei Zhou Zhenbin Liu Hao Zhang Tatiana Manoli Haizhen Mo Liangbin Hu |
| author_sort | Xiaolin Zhu |
| collection | DOAJ |
| description | Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency, safety, and avoidance of drug resistance, but their application in food preservation has not been extensively studied. This study aims to investigate the effect of BL on V. parahaemolyticus in culture media and in ready-to-eat fresh salmon, and to evaluate the killing effectiveness of the UF combined with BL treatment on V. parahaemolyticus. The results showed that BL irradiation at 216 J/cm2 was effective in causing cell death (close to 100%), cell shrinkage and reactive oxygen species (ROS) burst in V. parahaemolyticus. Application of imidazole (IMZ), an inhibitor of ROS generation, attenuated the cell death induced by BL, indicating that ROS were involved in the bactericidal effects of BL on V. parahaemolyticus. Furthermore, UF for 15 min enhanced the bactericidal effect of BL at 216 J/cm2 on V. parahaemolyticus, with the bactericidal rate of 98.81%. In addition, BL sterilization did not affect the color and quality of salmon, and the additive UF treatment for 15 min did not significant impact on the color of salmon. These results suggest that BL or UF combined with BL treatment has potential for salmon preservation, however, it is crucial to strictly control the intensity of BL and the duration of UF treatment to prevent reducing the freshness and brightness of salmon. |
| first_indexed | 2024-03-09T14:47:52Z |
| format | Article |
| id | doaj.art-e8ab0eac8d1f43eebe8021008a16f0bc |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-09T14:47:52Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-e8ab0eac8d1f43eebe8021008a16f0bc2023-11-27T04:14:31ZengElsevierUltrasonics Sonochemistry1350-41772023-05-0195106389Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservationXiaolin Zhu0Han Yan1Zhenkun Cui2Hongbo Li3Wei Zhou4Zhenbin Liu5Hao Zhang6Tatiana Manoli7Haizhen Mo8Liangbin Hu9School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China; College of Applied Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China; Corresponding authors.School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, ChinaDepartment of Meat, Fish and Seafood Technology, Odessa National Academy of Food Technologies, Odessa 65039, UkraineSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; Corresponding authors.School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, ChinaVibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency, safety, and avoidance of drug resistance, but their application in food preservation has not been extensively studied. This study aims to investigate the effect of BL on V. parahaemolyticus in culture media and in ready-to-eat fresh salmon, and to evaluate the killing effectiveness of the UF combined with BL treatment on V. parahaemolyticus. The results showed that BL irradiation at 216 J/cm2 was effective in causing cell death (close to 100%), cell shrinkage and reactive oxygen species (ROS) burst in V. parahaemolyticus. Application of imidazole (IMZ), an inhibitor of ROS generation, attenuated the cell death induced by BL, indicating that ROS were involved in the bactericidal effects of BL on V. parahaemolyticus. Furthermore, UF for 15 min enhanced the bactericidal effect of BL at 216 J/cm2 on V. parahaemolyticus, with the bactericidal rate of 98.81%. In addition, BL sterilization did not affect the color and quality of salmon, and the additive UF treatment for 15 min did not significant impact on the color of salmon. These results suggest that BL or UF combined with BL treatment has potential for salmon preservation, however, it is crucial to strictly control the intensity of BL and the duration of UF treatment to prevent reducing the freshness and brightness of salmon.http://www.sciencedirect.com/science/article/pii/S1350417723001013Vibrio parahaemolyticusBlue light applicationUltrasonic fieldBactericidal mechanismROS |
| spellingShingle | Xiaolin Zhu Han Yan Zhenkun Cui Hongbo Li Wei Zhou Zhenbin Liu Hao Zhang Tatiana Manoli Haizhen Mo Liangbin Hu Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation Ultrasonics Sonochemistry Vibrio parahaemolyticus Blue light application Ultrasonic field Bactericidal mechanism ROS |
| title | Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation |
| title_full | Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation |
| title_fullStr | Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation |
| title_full_unstemmed | Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation |
| title_short | Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation |
| title_sort | ultrasound assisted blue light killing vibrio parahaemolyticus to improve salmon preservation |
| topic | Vibrio parahaemolyticus Blue light application Ultrasonic field Bactericidal mechanism ROS |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723001013 |
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