Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

Dacal Gutierrez, Alejandro; Tirado Armesto, Diego Felipe; Calvo Garrido, Lourdes; Calvo Garrido, María Lourdes

Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

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processes-10-02232.pdf (1.34 MB)

Official URL

https://doi.org/10.3390/ pr10112232

Publication date

2022

Authors

Dacal Gutierrez, Alejandro

Tirado Armesto, Diego Felipe

Calvo Garrido, Lourdes

Calvo Garrido, María Lourdes

Publisher

MDPI

Citations

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URI

https://hdl.handle.net/20.500.14352/72971

Abstract

The presence of tens of Clostridium botulinum spores per gram of honey can cause infantile botulism. Thermal treatment is insufficient to inactivate these resistant forms. This study explored the effectiveness of supercritical CO2 (scCO2 ) on its own and combined with lemon (LEO), clove (CLEO), and cinnamon (CEO) essential oils on the inactivation of Clostridium sporogenes (CECT 553) as a surrogate of Clostridium botulinum. In water, the degree of inactivation at 10 MPa after 60 min increased with the increasing temperature, reducing the population by 90% at 40 ◦C and by 99.7% at 80 ◦C. In contrast, when applied to honey, scCO2 did not inactivate Clostridium spores satisfactorily at temperatures below 70 ◦C, which was related to the protective effect of honey. Meanwhile, scCO2 modified with CEO