Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability
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This study investigates the effects of different concentrations (50–200 ppm) of (+)-limonene or orange essential oil (EO) when designing thermal treatments to pasteurize orange juice (OJ) at different temperatures (54–60 °C). The addition of 200 ppm of (+)-limonene or orange EO to commercial OJ reduced the heating time to inactivate 5 log10 cycles of the target pathogen Escherichia coli O157:H7 by 3.8 or 2.5 times, respectively. Results demonstrated that EOs and heat acted synergistically. Interestingly, the synergistic effect was constant in the studied range of temperatures. OJ added with 100 ppm of (+)-limonene or 200 ppm of orange EO maintained the sensory acceptance after a heat treatment able to inactivate 5 log10 cycles of E. coli O157:H7. This study opens up the possibility of designing scientific-based combined processes for OJ pasteurization founded on the controlled incorporation of orange EO or (+)-limonene.
KeywordsEscherichia coli O157:H7 Combined treatments Orange juice Essential oils Limonene Sensory evaluation
The authors would like to thank Prof. Ignacio Álvarez and Ms. Elisa Gayán for their helpful assistance in the preparation of this manuscript.
Sources of support
This study was financially supported by the CICYT (Project AGL 2009-11660), European Social Fund and Aragonese Departamento de Ciencia, Tecnología y Universidad; and Spanish Ministerio de Educación, Cultura y Deporte that provided L. Espina with a grant to carry out this investigation.
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