Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice

Autores
Ferrario, Mariana Inés; Guerrero, Sandra N.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm2, temperature ranges: 2–20 ± 1 °C and 44–56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices. Structural damages were analyzed by transmission electronic microscopy (TEM) and induced damage by flow cytometry (FC). Cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity and esterase activity. US+PL treatment at the highest heat build-up led up to 6.4 and 5.8 log-cycles of yeast reduction in commercial and freshly apple juices, respectively. TEM images of treated cells revealed severe damage, encompassing loss and coagulated inner content and cell debris. In addition, FC revealed a shift of yeasts cells with esterase activity and intact membrane to cells with permeabilized membrane. This effect was more notorious after single 30-min US and all combined US+PL treatments, as 91.6–99.0% of treated cells showed compromised membrane. Additionally, heat build-up enhanced this shift when applying 10 min US (20 °C) in both juices.
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Apple Juice
Flow Cytometry
Pulsed Light
Transmission Electron Microscopy
Ultrasound
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59741
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juiceFerrario, Mariana InésGuerrero, Sandra N.Apple JuiceFlow CytometryPulsed LightTransmission Electron MicroscopyUltrasoundhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm2, temperature ranges: 2–20 ± 1 °C and 44–56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices. Structural damages were analyzed by transmission electronic microscopy (TEM) and induced damage by flow cytometry (FC). Cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity and esterase activity. US+PL treatment at the highest heat build-up led up to 6.4 and 5.8 log-cycles of yeast reduction in commercial and freshly apple juices, respectively. TEM images of treated cells revealed severe damage, encompassing loss and coagulated inner content and cell debris. In addition, FC revealed a shift of yeasts cells with esterase activity and intact membrane to cells with permeabilized membrane. This effect was more notorious after single 30-min US and all combined US+PL treatments, as 91.6–99.0% of treated cells showed compromised membrane. Additionally, heat build-up enhanced this shift when applying 10 min US (20 °C) in both juices.Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59741Ferrario, Mariana Inés; Guerrero, Sandra N.; Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 65; 8-2017; 83-940740-0020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2017.01.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002016305718info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:15Zoai:ri.conicet.gov.ar:11336/59741instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:16.029CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
title Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
spellingShingle Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
Ferrario, Mariana Inés
Apple Juice
Flow Cytometry
Pulsed Light
Transmission Electron Microscopy
Ultrasound
title_short Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
title_full Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
title_fullStr Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
title_full_unstemmed Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
title_sort Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
dc.creator.none.fl_str_mv Ferrario, Mariana Inés
Guerrero, Sandra N.
author Ferrario, Mariana Inés
author_facet Ferrario, Mariana Inés
Guerrero, Sandra N.
author_role author
author2 Guerrero, Sandra N.
author2_role author
dc.subject.none.fl_str_mv Apple Juice
Flow Cytometry
Pulsed Light
Transmission Electron Microscopy
Ultrasound
topic Apple Juice
Flow Cytometry
Pulsed Light
Transmission Electron Microscopy
Ultrasound
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm2, temperature ranges: 2–20 ± 1 °C and 44–56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices. Structural damages were analyzed by transmission electronic microscopy (TEM) and induced damage by flow cytometry (FC). Cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity and esterase activity. US+PL treatment at the highest heat build-up led up to 6.4 and 5.8 log-cycles of yeast reduction in commercial and freshly apple juices, respectively. TEM images of treated cells revealed severe damage, encompassing loss and coagulated inner content and cell debris. In addition, FC revealed a shift of yeasts cells with esterase activity and intact membrane to cells with permeabilized membrane. This effect was more notorious after single 30-min US and all combined US+PL treatments, as 91.6–99.0% of treated cells showed compromised membrane. Additionally, heat build-up enhanced this shift when applying 10 min US (20 °C) in both juices.
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm2, temperature ranges: 2–20 ± 1 °C and 44–56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices. Structural damages were analyzed by transmission electronic microscopy (TEM) and induced damage by flow cytometry (FC). Cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity and esterase activity. US+PL treatment at the highest heat build-up led up to 6.4 and 5.8 log-cycles of yeast reduction in commercial and freshly apple juices, respectively. TEM images of treated cells revealed severe damage, encompassing loss and coagulated inner content and cell debris. In addition, FC revealed a shift of yeasts cells with esterase activity and intact membrane to cells with permeabilized membrane. This effect was more notorious after single 30-min US and all combined US+PL treatments, as 91.6–99.0% of treated cells showed compromised membrane. Additionally, heat build-up enhanced this shift when applying 10 min US (20 °C) in both juices.
publishDate 2017
dc.date.none.fl_str_mv 2017-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59741
Ferrario, Mariana Inés; Guerrero, Sandra N.; Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 65; 8-2017; 83-94
0740-0020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59741
identifier_str_mv Ferrario, Mariana Inés; Guerrero, Sandra N.; Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 65; 8-2017; 83-94
0740-0020
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2017.01.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002016305718
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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