Using homogenization, sonication and thermo-sonication to inactivate fungi

Area of Science:

• Food Science and Technology
• Microbiology
• Biotechnology

Background:

• Fungal spores, particularly from Penicillium spp. and Mucor spp., pose significant spoilage challenges in food and other products.
• Traditional inactivation methods may be energy-intensive or lead to undesirable product changes.
• Novel physical processing techniques offer potential for effective microbial control.

Purpose of the Study:

• To evaluate the efficacy of Ultrasound (US), Thermo-sonication (TS), and High Pressure Homogenization (HPH) in inactivating Penicillium spp. and Mucor spp. spores.
• To determine the critical processing parameters for each technique influencing antifungal activity.
• To compare the effectiveness of these physical methods for spore inactivation.

Main Methods:

• Spores of Penicillium spp. and Mucor spp. were inoculated in distilled water.
• Ultrasound treatments varied in power (40-100%), pulse (2-10 s), and duration (2-10 min).
• Thermo-sonication combined US (40-80% power, 8 min, 2 s pulse) with thermal treatments (50-60°C for 4-12 min).
• High Pressure Homogenization was performed at 30-150 MPa for 1-3 cycles.

Main Results:

• For Ultrasound and Thermo-sonication, treatment power was the most critical factor for inactivating Penicillium spp. conidia.
• Mucor spp. inactivation by Ultrasound was influenced by power, pulse duration, and treatment time.
• High Pressure Homogenization demonstrated significant antifungal effects only at the highest pressures (150 MPa) and after 2-3 treatment cycles.

Conclusions:

• Ultrasound, Thermo-sonication, and High Pressure Homogenization are viable physical methods for fungal spore inactivation.
• Optimizing parameters like power, pressure, and treatment cycles is crucial for maximizing the efficacy of each method.
• These technologies offer promising alternatives for microbial control in various applications.