Skip to main content

Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

Journal of Food Science and Technology volume 55, pages 4623–4633 (2018)Cite this article

Abstract

The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the “shoulder + log-linear” and “Weibull” models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3

References

  • Agad MA, Collins M (1992) Effect of treatments environment (temperature, pH, water activity) on the heat resistence of yeast. J Food Sci Technol 29:5–9

    Google Scholar 

  • Ait-Ouazzou A, Espina L, García-Gonzalo D, Pagán R (2013) Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices. Food Control 32:159–167

    CAS  Article  Google Scholar 

  • Alzamora SM, Guerrero SN, Schenk M, Raffellini S, López-Malo A (2011) Inactivation of microorganisms. In: Feng H, Barbosa-Cánovas GV, Weiss J (eds) Ultrasound technologies for food and bioprocessing. Springer, Berlin, pp 321–345 (ISSN: 1571-0297)

    Chapter  Google Scholar 

  • Bennis S, Chami F, Chami N, Bouchikhi T, Remmal A (2004) Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Lett Appl Microbiol 38:454–458

    CAS  Article  PubMed  Google Scholar 

  • Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods: a review. Int J Food Microbiol 94:223–253

    CAS  Article  Google Scholar 

  • Cava-Roda RM, Taboada A, Palop A, López-Gómez A, Marin-Iniesta F (2012a) Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillin. Int J Food Microbiol 157:314–318

    CAS  Article  PubMed  Google Scholar 

  • Cava-Roda RM, Taboada-Rodríguez A, Valverde-Franco MT, Marín-Iniesta F (2012b) Antimicrobial activity of vanillin and mixtures with cinnamon and clove essential oils in controlling Listeria monocytogenes and Escherichia coli O157:H7 in milk. Food Bioprocess Tech 5(6):2120–2131

    CAS  Article  Google Scholar 

  • Char CD, Mitilinaki E, Guerrero SN, Alzamora SM (2010) Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Food Bioprocess Technol 3:797–803

    Article  Google Scholar 

  • Ciccolini L, Taillandier P, Wilhem AM, Delmas H, Strehaiano P (1997) Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: effect of temperature and of ultrasonic power. Chem Eng J 65:145–149

    CAS  Article  Google Scholar 

  • Darvishi E, Omidi M, Bushehri AAS, Golshani A, Smith ML (2013) The antifungal eugenol perturbs dual aromatic and branched-chain amino acid permeases in the cytoplasmic membrane of yeast. PLoS ONE 8(10):e76028. https://doi.org/10.1371/journal.pone.0076028

    CAS  Article  PubMed  PubMed Central  Google Scholar 

  • Ferrante S, Guerrero S, Alzamora SM (2007) Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice. J Food Protect 70(8):1850–1856

    CAS  Article  Google Scholar 

  • Gastélum GG, Avila-Sosa R, López-Malo A, Palou E (2012) Listeria innocua multi-target inactivation by thermo-sonication and vanillin. Food Bioprocess Tech 5(2):665–671

    Article  CAS  Google Scholar 

  • Geeraerd AH, Herremans CH, Van Impe JF (2000) Structural model requirements to describe microbial inactivation during a mild heat treatment. Int J Food Microbiol 59(3):185–209

    CAS  Article  PubMed  Google Scholar 

  • Geeraerd AH, Valdramidis VP, Van Impe JF (2005) GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. Int J Food Microbiol 102(1):95–105

    CAS  Article  PubMed  Google Scholar 

  • Guerrero S, López-Malo A, Alzamora SM (2001) Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude. Innov Food Sci Emerg Technol 2:31–39

    Article  Google Scholar 

  • Guerrero S, Tognon M, Alzamora SM (2005) Modeling the response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan. Food Control 16:131–139

    CAS  Article  Google Scholar 

  • Guerrouj K, Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda RM, Marín-Iniesta F (2016) Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food Bioprod Process. https://doi.org/10.1016/j.fbp.2016.03.007

    Article  Google Scholar 

  • Gutierrez J, Barry-Ryan C, Bourke P (2009) Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiol 26:142–150

    CAS  Article  PubMed  Google Scholar 

  • López-Malo A, Guerrero S, Alzamora SM (1999) Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound. J Food Protect 62(10):1215–1217

    Article  Google Scholar 

  • López-Malo A, Guerrero SN, Santiesteban A, Alzamora SM (2005a) Inactivation kinetics of Saccharomyces cerevisiae and Listeria monocytogenes in apple juice processed by novel technologies. In: Proceedings of the 2nd Mercosur congress on chemical engineering. http://www.e-papers.com.br

  • López-Malo A, Palou E, Jiménez-Fernández M, Alzamora SM, Guerrero S (2005b) Multifactorial fungal inactivation combining thermosonication and antimicrobials. J Food Eng 67:87–93

    Article  Google Scholar 

  • Luo H, Schmid F, Grbin PR, Jiranek V (2012) Viability of common wine spoilage organisms after exposure to high power ultrasonics. Ultrason Sonochem 19:415–420

    CAS  Article  PubMed  Google Scholar 

  • Mafart P, Couvert O, Gaillard S, Leguerinel I (2002) On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int J Food Microbiol 72:107–113

    CAS  Article  PubMed  Google Scholar 

  • Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME (2009) Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. Int J Food Microbiol 136:26–31

    CAS  Article  PubMed  Google Scholar 

  • Peleg M (2000) Microbial survival curves. The reality of flat shoulders and absolute thermal death times. Food Res Int 33(7):531–538

    Article  Google Scholar 

  • Peleg M, Cole MB (1998) Reinterpretation of microbial survival curves. Crit Rev Food Sci 38:353–380

    CAS  Article  Google Scholar 

  • Prakash B, Singh P, Mishra PK, Dubey NK (2012) Safety assessment of Zanthoxylum alatum Roxb. essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits. Int J Food Microbiol 153:183–191

    CAS  Article  PubMed  Google Scholar 

  • Ranasinghe L, Jayawardena B, Abeywickrama K (2002) Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et L. M. Perry against crown rot and anthracnose pathogens isolated from banana. Lett Appl Microbiol 35:208–211

    CAS  Article  PubMed  Google Scholar 

  • Ravanfar R, Tamadon AM, Niakousari M (2015) Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method. J Food Sci Technol 52(12):8140–8147

    CAS  Article  PubMed  PubMed Central  Google Scholar 

  • Salleh-Mack SZ, Roberts JS (2007) Ultrasound pasteurization: the effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrason Sonochem 14:323–329

    CAS  Article  PubMed  Google Scholar 

  • Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Tech 21:323–331

    CAS  Article  Google Scholar 

  • Souza EL, Lima EO, Luna Freire KR, Sousa CP (2005) Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods. Braz Arch Biol Technol 48(2):245–250

    Article  Google Scholar 

  • Sukatta U, Haruthaithanasan V, Chantarapanont W, Dilokkunanant U, Suppakul P (2008) Antifungal activity of clove and cinnamon oil and their synergistic against postharvest decay fungi of grape in vitro. Kasetsart J Nat Sci 42:169–174

    Google Scholar 

  • Sun Y, Zhong L, Cao L, Lin W, Ye X (2015) Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumilamill, cv. Red Fuji) juice. J Food Sci Technol 52(12):8336–8342

    CAS  Article  PubMed  PubMed Central  Google Scholar 

  • Tournas V, Stack ME, Mislivec PB, Koch HA, Bandler R (2001) Bacteriological analytical manual. Chapter 18. Yeasts, Molds and Mycotoxins. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071435.htm. Accessed 15 Jan 2018

  • Tserennadmid R, Takó M, Galgóczy L, Papp T, Pesti M, Vágvölgyi C, Almássy K, Krisch J (2011) Anti yeast activities of some essential oils in growth medium, fruit juices and milk. Int J Food Microbiol 144:480–486

    CAS  Article  PubMed  Google Scholar 

  • Valverde MT, Marín-Iniesta F, Calvo L (2010) Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality. J Food Eng 98:421–428

    Article  Google Scholar 

Download references

Author information

Affiliations

  1. Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100, Murcia, Spain

    Marta Sánchez-Rubio, Dorotea López-Molina & Fulgencio Marín-Iniesta

  2. Desarrollos Bio-Tecno Alimentarios Ltd., Virgen de las Maravillas 6, 1ºB, 30009, Murcia, Spain

    Amaury Taboada-Rodríguez & Rita Cava-Roda

Authors
  1. Marta Sánchez-Rubio
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amaury Taboada-Rodríguez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Rita Cava-Roda
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Dorotea López-Molina
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Fulgencio Marín-Iniesta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fulgencio Marín-Iniesta.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R. et al. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice. J Food Sci Technol 55, 4623–4633 (2018). https://doi.org/10.1007/s13197-018-3401-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3401-x

Keywords

  • Sacharomyces cerevisiae
  • Orange juice
  • Cinnamon leaf essential oil
  • Thermo-ultrasound
  • Inactivation
  • Modelling