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Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

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Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

dc.contributor.author	Falcó Ferrando, Irene Lourdes
dc.contributor.author	Díaz Reolid, Azahara
dc.contributor.author	Randazzo, Walter
dc.contributor.author	Sánchez, Gloria
dc.date.accessioned	2023-05-26T08:12:00Z
dc.date.available	2023-05-26T08:12:00Z
dc.date.issued	2020
dc.identifier.citation	Falcó Ferrando, Irene Lourdes Díaz Reolid, Azahara Randazzo, Walter Sánchez, Gloria 2020 Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices International Journal of Food Microbiology 334 1 6
dc.identifier.uri	https://hdl.handle.net/10550/86956
dc.description.abstract	The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for 30 min reduced the binding of norovirus to porcine gastric mucine (PGM) to 41.5% and the addition of aged-GTE further decreased the binding to 4.7%. Additionally, the reduction of MNV-1 and HAV infectivity was investigated in two different types of juices exposed to mild heat treatments alone, and combined with aged-GTE. The addition of aged-GTE increased to more than 4 log the inactivation of MNV-1 in juices exposed to 50 °C for 30 min. However, this synergistic effect of aged-GTE combined with heat treatments was not observed for HAV in any of the juices. Aged-GTE, then, could be considered as an additional control measure to improve the food safety of mild heat pasteurized juices.
dc.language.iso	eng
dc.relation.ispartof	International Journal of Food Microbiology, 2020, vol. 334, p. 1-6
dc.subject	Aliments Microbiologia
dc.subject	Microbiologia
dc.title	Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices
dc.type	journal article
dc.date.updated	2023-05-26T08:12:00Z
dc.identifier.doi	10.1016/j.ijfoodmicro.2020.108809
dc.identifier.idgrec	159273
dc.rights.accessRights	open access