Impact of ultrasound treatment on viability of <i>Staphylococcus aureus</i> and the human milk antioxidant activity

GOMES, Nayara Resende; PARREIRAS, Paola Machado; MENEZES, Camila Carvalho; FALCO, Thaís Silva; VIEIRA, Michele Cristina; PASSOS, Maria Cristina; CUNHA, Luciana Rodrigues

doi:10.1590/fst.40220

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.40220 copy

Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.

Keywords:
human milk bank; food microbiology; antioxidant activity; thermosonication

Temperature/ time (minutes)	Count (log CFU/mL)
Temperature/ time (minutes)	Mean^* * Mean of two repetitions; /standard deviation	Coefficient of variation	Reduction^* ***** Modulus of the difference between the count of S. aureus at time zero and after treatment.
T0^ Data refer to the count of S. aureus at time zero (immediately after inoculation of the microorganism in HM); (control)	6.48 ± 0.04	0.63	–
20 °C/1’	6.51 ± 0.18	2.74	0.03
20 °C/5’	6.34 ± 0.06	0.88	0.14
20 °C/10’	6.63 ± 0.39	5.91	0.15
30 °C/1’	6.54 ± 0.11	1.63	0.06
30 °C/5’	6.43 ± 0.16	2.54	0.05
30 °C/10’	6.41 ± 0.19	2.91	0.07
40 °C/1’	6.60 ± 0.10	1.55	0.12
40 °C/5’	6.35 ± 0.04	0.65	0.13
40 °C/10’	6.35 ± 0.21	3.36	0.13
50 °C/1’	6.16 ± 0.06	1.04	0.32
50 °C/5’	5.92 ± 0.13	2.24	0.56
50 °C/10’	5.74 ± 0.00	0.00	0.74
60 °C/1’	4.86 ± 1.02	23.14	1.62
60 °C/5’	3.43 ± 0.02	0.66	3.05
60 °C/10’	1.9 ± 0.08	4.06	4.58

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: camilamenezes@ufop.edu.br