Synergistic effect of low power ultrasonication on antimicrobial activity of cecropin P1 against E. coli in food systems

Abstract

Recent studies have shown that both low frequency (20–100 kHz) ultrasonication and antimicrobial peptides (AMPs) treatment processes have a significant advantage in inactivating bacterial cells than the conventional heat treatment due to higher food texture quality of the final product. However, the effect of the combined process has not been fully investigated in complex matrices such as food. In this study, deactivation of Escherichia coli in different concentrations of milk and orange juice were performed using three different treatments: low frequency ultrasonication (20 kHz) at different power levels, antimicrobial peptide Cecropin P1 at different concentrations, and combination of both. The results of all samples showed that the combined treatment is more efficient, reducing the cell density of E. coli up to four orders of magnitude, compared to individual treatments. However, the milk concentration results in lower synergistic effect. This is believed to be due to complexation of milk proteins with Cecropin P1 thus resulting in less availability of the latter for antimicrobial action. This dependence was not observed in orange juice samples. Ultrasonication resulted in insignificant decrease in viscosity, color and vitamin C for both milk and orange juice except at higher power level of 160 W at longer exposure time.