[Efficacy of disinfection treatments using essential oils and ultrasound on tomato fruits inoculated with Escherichia coli and impact on antioxidant activity].
Fresh produce often harbors a great number of microorganisms; hence, its growing demand may constitute a risk for consumers. The aim of this study was to evaluate the efficacy of several disinfection procedures against enterotoxigenic Escherichia coli (ETEC) inoculated on tomato fruits and the conservation of the antioxidant properties of these disinfected fruits. Fruits were immersed for 5 or 10min in oregano or thyme essential oil dispersions (5, 10ppm), with or without ultrasound treatment. Antioxidant activity of disinfected fruits was determined as the ability to scavenge 2,2-diphenyl-1-pricrylhydrazyl (DPPH) radicals and was reported as percentage of inhibition (%I). The most efficient disinfectant treatments showing significant differences (p≤.05) between the reductions log10 CFU/g (S) of ETEC were those using 10ppm oregano for 10min, with S=3.05 in individual treatments and S=4.03 in mixed treatments. The highest %I was obtained with individual sonication treatments (69.52 and 72.48), while in combined treatments the %I values increased with thyme oil 5ppm and ultrasound for 5min (51.27%) and 10min (53.31%).
Colegio de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México. Electronic address: lunaguevara@yahoo.com.mx.
María L
ML
Luna Guevara
Colegio de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México.
Juan J
JJ
Luna Guevara
Colegio de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México.
Héctor
H
Ruiz Espinosa
Colegio de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México.
Lucero
L
Leyva Abascal
Colegio de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México.
Carolina B
CB
Díaz González
D000975:Antioxidants / Q000494:pharmacology*; D004202:Disinfectants; D004203:Disinfection / Q000379:methods*; D004655:Emulsions; D054307:Enterotoxigenic Escherichia coli / Q000187:drug effects*; D005516:Food Microbiology; D018551:Solanum lycopersicum / Q000382:microbiology*; D009822:Oils, Volatile / Q000302:isolation & purification / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D010084:Oxidation-Reduction; D018515:Plant Leaves / Q000737:chemistry; D010938:Plant Oils / Q000302:isolation & purification / Q000494:pharmacology*; D013010:Sonication; D046930:Thymus Plant / Q000737:chemistry*
D000975:Antioxidants; D004202:Disinfectants; D004655:Emulsions; D009822:Oils, Volatile; D010938:Plant Oils
Aceites esenciales; Actividad antioxidante; Antioxidant activity; Assisted disinfection; Desinfección asistida; Escherichia coli; Essential oils; Tomate; Tomato; Ultrasonido; Ultrasound