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High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages

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High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages

dc.contributor.author	Falcó Ferrando, Irene Lourdes
dc.contributor.author	Randazzo, Walter
dc.contributor.author	Pérez, Ana
dc.contributor.author	Martínez-Abad, Antonio
dc.contributor.author	Rodrigo, Dolores
dc.contributor.author	Sánchez, Gloria
dc.date.accessioned	2023-05-25T07:46:24Z
dc.date.available	2023-05-25T07:46:24Z
dc.date.issued	2023
dc.identifier.citation	Falcó Ferrando, Irene Lourdes Randazzo, Walter Pérez, Ana Martínez-Abad, Antonio Rodrigo, Dolores Sánchez, Gloria 2022 High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages Food Control 144 1 6
dc.identifier.uri	https://hdl.handle.net/10550/86924
dc.description.abstract	Consumers are driving food production toward the use of natural preservatives and minimal processing technologies. Green tea extract (GTE) at low concentration could be combined with high pressure processing (HPP) for reduced treatment times and quality impact on foods in a hurdle concept for synergistic effects on foodborne viral pathogens, specifically human norovirus and hepatitis A virus (HAV). Viral inactivation by HPP (at 300, 400, and 500 MPa for 5 min) combined with 3.3 mg/mL aged-GTE was initially evaluated in buffer (PBS) against murine norovirus (MNV), a culturable human norovirus surrogate, and HAV. Furthermore, human norovirus inactivation was evaluated by the novel human intestinal enteroid system (HIE) and a capsid integrity binding assay (ISC-RT-qPCR). HPP treatment completely inhibits human norovirus GII.4 infectivity when applied at 500 MPa alone and at 400 MPa combined with aged-GTE. Additional experiments investigated the reduction of MNV and HAV infectivity in apple and horchata juices exposed to combined aged-GTE and HPP treatments. Results demonstrated that the addition of aged-GTE to the juices exposed to HPP significantly inactivated MNV and HAV at reduced holding pressure time. This synergistic effect of aged-GTE combined with HPP treatments represents a hurdle technology that could be exploited as a control measure to improve the food safety of beverages.
dc.language.iso	eng
dc.relation.ispartof	Food Control, 2022, vol. 144, p. 1-6
dc.subject	Microbiologia
dc.subject	Ecologia
dc.title	High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages
dc.type	journal article
dc.date.updated	2023-05-25T07:46:25Z
dc.identifier.doi	10.1016/j.foodcont.2022.109384
dc.identifier.idgrec	159262
dc.rights.accessRights	open access