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首页> 外文期刊>Food microbiology >Efficacy of UV-TiO_2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics
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Efficacy of UV-TiO_2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics

机译：UV-TiO_2光催化技术对蓝莓和模型琼脂基质表面大肠杆菌K12灭活的功效及表面特性的影响

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摘要

Surface disinfection of fresh blueberries is an important food safety challenge due to the delicate texture and short shelf life of these small fruits. A newly designed water-assisted photocatalytic reactor was developed for disinfection of fruits with a delicate texture and complex surface characteristics. Efficacy of UV-TiO2 photocatalysis was evaluated in comparison with UV alone for inactivation of Escherichia coli K12 (as a surrogate for Escherichia coli O157:H7) inoculated onto the surface of the blueberry skin, calyx, and an experimentally prepared agar matrix that was used as a model matrix. Influence of surface characteristics such as surface hydrophobicity and surface free energy on bacterial adhesion were also investigated. The initial bacterial population on all surfaces was approximately 7.0 log CFU/g. UV-TiO2 photocatalysis (4.5 mW/cm(2)) for 30 s achieved comparatively higher bacterial reductions of 5.3 log and 4.6 log CFU/g on blueberry skin and agar matrix surfaces, respectively, than 4.5 log and 3.4 log CFU/g reductions for UV alone (6.0 mW/cm(2)). Total phenolic and total anthocyanin contents of fruits were significantly increased after both UV-TiO2 and UV treatments, compared with water washed control fruits. UV-TiO2 photocatalysis technology is a non-chemical and residue-free method with reduced water usage for surface disinfection of fresh blueberries.
机译：由于这些小果实的质地细腻且保质期短，新鲜蓝莓的表面消毒是一项重要的食品安全挑战。开发了一种新设计的水辅助光催化反应器，用于对质地细腻且表面特征复杂的水果进行消毒。与单独紫外线相比，评估了UV-TiO2光催化的有效性，该活性使接种到蓝莓皮肤，花萼和实验制备的琼脂基质上的大肠杆菌K12（作为大肠杆菌O157：H7的替代品）失活作为模型矩阵。还研究了表面特性，例如表面疏水性和表面自由能对细菌粘附的影响。所有表面上的初始细菌种群约为7.0 log CFU / g。 UV-TiO2光催化（4.5 mW / cm（2））持续30 s相对于蓝莓皮和琼脂基质表面的细菌减少量分别为5.3 log和4.6 log CFU / g，分别高于4.5 log和3.4 log CFU / g减少量仅适用于紫外线（6.0 mW / cm（2））。与水洗的对照水果相比，UV-TiO2和UV处理后，水果中的总酚和总花色苷含量均显着增加。 UV-TiO2光催化技术是一种无化学，无残留的方法，可减少新鲜蓝莓的表面消毒用水。

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