Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound

The study determined the efficacy of Dynashock wave power ultrasound as an alternative processing technique for apple juice against a number of pathogenic and spoilage microorganisms. The effects of several implicit, intrinsic and extrinsic properties on the Dynashock wave inactivation of the microorganisms were also investigated. Results showed that acid adaptation increased the resistance of Escherichia coli O157:H7 and Salmonella spp. but decreased that of Listeria monocytogenes. Spoilage yeast mixed inoculum composed of Debaryomyces hansenii, Torulaspora delbrueckii, Clavispora lusitaniae, Pichia fermentans and Saccharomyces cerevisiae was found to be more resistant than any of the adapted or non-adapted pathogens. Among the individual, acid-adapted E. coli O157:H7, the MN-28 isolate was found most resistant; while three other individual isolates had greater resistance than the composited E. coli inoculum. Increased in pulp content decreased the efficacy of Dynashock waves, but co-treatment with ultraviolet-C rays significantly enhanced inactivation in the cloudy apple juice. The results demonstrated the potential of Dynashock wave technology, together with other antimicrobial hurdles as alternative juice processing technique/s.

► The efficacy of Dynashock against test microorganisms was affected by microbial, process and product characteristics.
► Acid adaptation of test bacteria had variable effects on inactivation.
► The test yeasts had greater resistance than bacteria.
► Increased insoluble solids increased the resistance of E. coli O157:H7, but co-treatment with UV-C increased inactivation.