Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice

Abstract

This study evaluated a combination of high-frequency ultrasound (HFU, 1 MHz, 1.6 W/cm2).and a food-grade antioxidant, propyl gallate (PG, 10 mM), to enhance inactivation rates of Listeria innocua and Escherichia coli O157:H7 in water and clarified apple juice. Treatment times ranged from 5 to 20 min. The study also assessed the potential mechanisms of synergistic interactions based on an evaluation of changes in bacterial permeability, morphology, and intracellular oxidative stress. Within 15 min of treatment time, HFU + PG significantly (reduced by 5.5 log CFU/mL, P < 0.05) decreased the bacterial load of both L. innocua and E. coli O157:H7 from an initial inoculum of 6.5 log CFU/mL in both water and clarified apple juice. Overall, L. innocua demonstrated significantly higher resistance to inactivation than E. coli O157:H7 using a combination of HFU + PG. The synergistic antimicrobial activity of HFU+ PG resulted in enhanced membrane damage and oxidative stress induction in bacteria compared to the individual treatments of HFU or PG alone. Industrial relevanceThis study evaluates the synergistic combination of high frequency ultrasound and the food grade antioxidant propyl gallate for non-thermal processing of liquids. The results illustrate significant (>5 log CFU) and rapid inactivation (∼15 min) of inoculated model Gram positive and Gram negative bacteria in apple juice using a synergistic combination of propyl gallate and high frequency ultrasound. The synergistic interactions result in enhanced membrane damage and oxidative stress induction in bacteria. These results illustrate potential of the synergistic non-thermal thermal processing method for processing liquid beverages. Further studies are required for evaluating the scale up and optimization of the novel processing technology and enhancement in quality attributes of beverages.