Journal article
Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B
Food research international, v 100(Pt 1), pp 344-351
01 Oct 2017
PMID: 28873696
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
The synergistic combination of the food colorant Erythrosin B (E-B, FD & C 3) (0, 25, and 50 mu M) and low-frequency ultrasound (20 kHz, 0.86-0.90 W mL(-1)) was evaluated against Listeria innocua. Although E-B was antibacterial by itself, the inactivation rate significantly increased in a concentration-dependent manner upon exposure to ultrasound and followed a sigmoidal behavior. The enhanced antimicrobial effect of E-B in the presence of ultrasound can be explained in part from a microbubble disappearance study in which it was confirmed that the presence of E-B enhances inertial cavitation, thereby enhancing the antimicrobial effect of ultrasound. The inactivation rate in a sequential treatment, where L. innocua was sonicated for 4 min followed by exposure to 25 mu M Erythrosin B, was comparable to that obtained by the simultaneous treatment, indicating complementary mechanisms of inactivation. Fluorescence microscopy showed attachment of E-B to the cells, which may explain its intrinsic antimicrobial property. Other mechanism may include the confirmed decrease in the cavitation threshold of water by addition of E-B, resulting in more effective cavitation. The study offers a proof-of-concept of a novel approach to complement ultrasound treatment for enhanced microbial inactivation.
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Details
- Title
- Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B
- Creators
- Luis J. Bastarrachea - Utah State UniversityMartin Walsh - Drexel UniversitySteven P. Wrenn - Drexel UniversityRohan V. Tikekar - University of Maryland, College Park
- Publication Details
- Food research international, v 100(Pt 1), pp 344-351
- Publisher
- Elsevier
- Number of pages
- 8
- Grant note
- 2016 - 67017 - 24599; A1361 / Agriculture and Food Research Initiative from the USDA National Institute of Food and Agriculture (USDA-NIFA)
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Chemical and Biological Engineering
- Web of Science ID
- WOS:000412233600035
- Scopus ID
- 2-s2.0-85023612050
- Other Identifier
- 991019167810404721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Food Science & Technology