Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B

被引:23
作者
Bastarrachea, Luis J. [1 ]
Walsh, Martin [2 ]
Wrenn, Steven P. [2 ]
Tikekar, Rohan V. [3 ]
机构
[1] Utah State Univ, Dept Nutr Dietet & Food Sci, 8700 Old Main Hill, Logan, UT 84322 USA
[2] Drexel Univ, Dept Chem & Biol Engn, 3141 Chestnut St, Philadelphia, PA 19104 USA
[3] Univ Maryland, Dept Nutr & Food Sci, 4300 Chapel Lane,Skinner Bldg Room 0112, College Pk, MD 20742 USA
基金
美国食品与农业研究所;
关键词
Low-frequency ultrasound; Food colorants; Microbial inactivation; Nonthermal technologies; LISTERIA-MONOCYTOGENES; INACTIVATION; FLUORESCEIN; DERIVATIVES; PRESSURE; TECHNOLOGIES; IRRADIATION; PATHOGENS; MICROBES; BACTERIA;
D O I
10.1016/j.foodres.2017.07.012
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The synergistic combination of the food colorant Erythrosin B (E-B, FD & C 3) (0, 25, and 50 mu M) and low-frequency ultrasound (20 kHz, 0.86-0.90 W mL(-1)) was evaluated against Listeria innocua. Although E-B was antibacterial by itself, the inactivation rate significantly increased in a concentration-dependent manner upon exposure to ultrasound and followed a sigmoidal behavior. The enhanced antimicrobial effect of E-B in the presence of ultrasound can be explained in part from a microbubble disappearance study in which it was confirmed that the presence of E-B enhances inertial cavitation, thereby enhancing the antimicrobial effect of ultrasound. The inactivation rate in a sequential treatment, where L. innocua was sonicated for 4 min followed by exposure to 25 mu M Erythrosin B, was comparable to that obtained by the simultaneous treatment, indicating complementary mechanisms of inactivation. Fluorescence microscopy showed attachment of E-B to the cells, which may explain its intrinsic antimicrobial property. Other mechanism may include the confirmed decrease in the cavitation threshold of water by addition of E-B, resulting in more effective cavitation. The study offers a proof-of-concept of a novel approach to complement ultrasound treatment for enhanced microbial inactivation.
引用
收藏
页码:344 / 351
页数:8
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