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Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice

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Abstract

The purpose of this study was to investigate the effect of combined treatments using TiO2-UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of microorganisms in commercial apple juice as model liquid food. A synergistic effect was observed for combined treatments to inactivate microorganisms. Gram-positive bacteria, Listeria monocytogenes and Staphylococcus aureus, were completely inactivated from initial loads of 7.1 and 6.7 log CFU/mL, respectively, when treated with a combination of TUVP (8.45 J/cm2) and HHP (500 MPa). In contrast, reductions of only 4.8 log CFU/mL (L. monocytogenes) and 2.4 log CFU/mL (S. aureus) were achieved with 500 MPa HHP alone. Gram-negative bacteria, Escherichia coli O157:H7 and Salmonella Typhimurium, were reduced by 7.1 and 7.2 log CFU/mL, respectively, after a combined treatment using 8.45 J/cm2 TUVP and 600 MPa (E. coli) or 400 MPa (S. Typhimurium) HHP which were significantly higher than the effects of HHP alone. A 6.2 log CFU/mL reduction in Saccharomyces cerevisiae count was monitored after treatment with a combination of 8.45 J/cm2 TUVP and 500 MPa HHP whereas even 600 MPa alone could not achieve complete S. cerevisiae inactivation. Combined treatments (TUVP + HHP) were more effective for microbial inactivation than alone treatments. Scanning electron microscopic images of microorganisms showed highly deformed morphologies after TUVP + HHP treatment. In conclusion, pretreatment of commercial apple juice using TUVP before HHP processing results in better disinfection and may assure complete disinfection.

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Acknowledgments

This research was supported by the High Value-added Food Technology Development Program (Grant No. 111139-3), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

Conflict of Interest

Authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Biotechnology, Yonsei University, Seoul, 03722, Republic of Korea

    Hafiz Muhammad Shahbaz, Sungyul Yoo, Bohyun Seo, Jeong Un Kim & Jiyong Park

  2. Department of Food Science and Nutrition, King Saud University, Riyadh, 11451, Saudi Arabia

    Kashif Ghafoor

  3. Department of Food Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea

    Dong-Un Lee

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  1. Hafiz Muhammad Shahbaz
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  2. Sungyul Yoo
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  3. Bohyun Seo
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  4. Kashif Ghafoor
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  5. Jeong Un Kim
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  6. Dong-Un Lee
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  7. Jiyong Park
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Correspondence to Jiyong Park.

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Shahbaz, H.M., Yoo, S., Seo, B. et al. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice. Food Bioprocess Technol 9, 182–190 (2016). https://doi.org/10.1007/s11947-015-1614-9

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  • DOI: https://doi.org/10.1007/s11947-015-1614-9

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