Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice

Background: The consumption of unpasteurized fruit juices poses a food safety risk due to the survival of pathogens such as Salmonella Enteritidis and Escherichia coli O157:H7. Methods: This study evaluated natural antimicrobials (nisin, coumaric acid, citral, sinapic acid, and vanillin) in orange j...

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Autores: Bainotti, Maria Belén, Colás Medà, Pilar, Viñas Almenar, Inmaculada, Alegre Vilas, Isabel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/467740
Acceso en línea:https://doi.org/10.3390/antibiotics14040335
https://hdl.handle.net/10459.1/467740
Access Level:acceso abierto
Palabra clave:Coumaric acid
Nisin
Orange juice
Acid adaptation
Gastrointestinal simulation
Foodborne pathogens
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spelling Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juiceBainotti, Maria BelénColás Medà, PilarViñas Almenar, InmaculadaAlegre Vilas, IsabelCoumaric acidNisinOrange juiceAcid adaptationGastrointestinal simulationFoodborne pathogensBackground: The consumption of unpasteurized fruit juices poses a food safety risk due to the survival of pathogens such as Salmonella Enteritidis and Escherichia coli O157:H7. Methods: This study evaluated natural antimicrobials (nisin, coumaric acid, citral, sinapic acid, and vanillin) in orange juice as a strategy to ensure the control of these pathogens during the preservation of the non-thermally treated juices. Results: The addition of nisin, coumaric, or citral did not alter the juice’s physicochemical characteristics, ensuring product quality. Nisin (1–2 mL/L), coumaric acid (0.25–0.5 g/L), and citral (0.25–0.5 mL/L) were the most effective in reducing bacterial populations. The antimicrobial activity of the most effective compounds was then tested against both acid-adapted and non-acid-adapted bacteria in refrigerated juice, applying Weibull and linear decay models to assess bacterial inactivation. Non-acid-adapted S. Enteritidis showed a rapid 5 log reduction after 30 h of refrigeration with the highest nisin dose, while the acid-adapted strain exhibited a smaller reduction (2 and 1.5 log units for 1 and 2 mL/L, respectively). Citral was effective but excluded due to solubility and aroma concerns. Non-acid-adapted E. coli O157:H7 showed a 5 log reduction with coumaric acid at 0.5 g/L, whereas acid-adapted strains exhibited a lower reduction (around 1.5 log units). Nisin and coumaric acid also reduced bacterial survival in gastrointestinal tract simulations. However, acid-adapted bacteria were more resistant. Conclusions: These findings highlight the potential of these antimicrobials for food safety applications, though further studies should explore their mechanisms and combinations for enhanced efficacy.This research was financially supported by the Spanish Government (Ministerio de Economía y Competitividad, research project QUALISAFEJUICE (PID2019-106645RB-I00). Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) supported the PhD grant of M. B Bainotti (2022FI_B1 00225).MDPI2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/antibiotics14040335https://hdl.handle.net/10459.1/467740reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésMICINN/PN2017-2020/PID2019-106645RB-I00Reproducció del document publicat a: https://doi.org/10.3390/antibiotics14040335Antibiotics-Basel, 2025, vol. 14, num. 335cc-by, (c) Bainotti et al., 2025https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/4677402026-06-24T12:42:17Z
dc.title.none.fl_str_mv Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
title Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
spellingShingle Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
Bainotti, Maria Belén
Coumaric acid
Nisin
Orange juice
Acid adaptation
Gastrointestinal simulation
Foodborne pathogens
title_short Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
title_full Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
title_fullStr Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
title_full_unstemmed Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
title_sort Effect of antimicrobial compounds on the survival and pathogenic potential of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice
dc.creator.none.fl_str_mv Bainotti, Maria Belén
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Alegre Vilas, Isabel
author Bainotti, Maria Belén
author_facet Bainotti, Maria Belén
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Alegre Vilas, Isabel
author_role author
author2 Colás Medà, Pilar
Viñas Almenar, Inmaculada
Alegre Vilas, Isabel
author2_role author
author
author
dc.subject.none.fl_str_mv Coumaric acid
Nisin
Orange juice
Acid adaptation
Gastrointestinal simulation
Foodborne pathogens
topic Coumaric acid
Nisin
Orange juice
Acid adaptation
Gastrointestinal simulation
Foodborne pathogens
description Background: The consumption of unpasteurized fruit juices poses a food safety risk due to the survival of pathogens such as Salmonella Enteritidis and Escherichia coli O157:H7. Methods: This study evaluated natural antimicrobials (nisin, coumaric acid, citral, sinapic acid, and vanillin) in orange juice as a strategy to ensure the control of these pathogens during the preservation of the non-thermally treated juices. Results: The addition of nisin, coumaric, or citral did not alter the juice’s physicochemical characteristics, ensuring product quality. Nisin (1–2 mL/L), coumaric acid (0.25–0.5 g/L), and citral (0.25–0.5 mL/L) were the most effective in reducing bacterial populations. The antimicrobial activity of the most effective compounds was then tested against both acid-adapted and non-acid-adapted bacteria in refrigerated juice, applying Weibull and linear decay models to assess bacterial inactivation. Non-acid-adapted S. Enteritidis showed a rapid 5 log reduction after 30 h of refrigeration with the highest nisin dose, while the acid-adapted strain exhibited a smaller reduction (2 and 1.5 log units for 1 and 2 mL/L, respectively). Citral was effective but excluded due to solubility and aroma concerns. Non-acid-adapted E. coli O157:H7 showed a 5 log reduction with coumaric acid at 0.5 g/L, whereas acid-adapted strains exhibited a lower reduction (around 1.5 log units). Nisin and coumaric acid also reduced bacterial survival in gastrointestinal tract simulations. However, acid-adapted bacteria were more resistant. Conclusions: These findings highlight the potential of these antimicrobials for food safety applications, though further studies should explore their mechanisms and combinations for enhanced efficacy.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/antibiotics14040335
https://hdl.handle.net/10459.1/467740
url https://doi.org/10.3390/antibiotics14040335
https://hdl.handle.net/10459.1/467740
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MICINN/PN2017-2020/PID2019-106645RB-I00
Reproducció del document publicat a: https://doi.org/10.3390/antibiotics14040335
Antibiotics-Basel, 2025, vol. 14, num. 335
dc.rights.none.fl_str_mv cc-by, (c) Bainotti et al., 2025
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by, (c) Bainotti et al., 2025
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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