{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T00:51:16Z","timestamp":1777078276398,"version":"3.51.4"},"reference-count":43,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,2,3]],"date-time":"2023-02-03T00:00:00Z","timestamp":1675382400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Algerian Ministry of Higher Education and Scientific Research","award":["UIDB\/04567\/2020"],"award-info":[{"award-number":["UIDB\/04567\/2020"]}]},{"name":"Algerian Ministry of Higher Education and Scientific Research","award":["UIDP\/04567\/2020"],"award-info":[{"award-number":["UIDP\/04567\/2020"]}]},{"name":"ALIES","award":["UIDB\/04567\/2020"],"award-info":[{"award-number":["UIDB\/04567\/2020"]}]},{"name":"ALIES","award":["UIDP\/04567\/2020"],"award-info":[{"award-number":["UIDP\/04567\/2020"]}]},{"name":"Natural Bioactives Laboratory of CBIOS (Bio. Natural @CBIOS)","award":["UIDB\/04567\/2020"],"award-info":[{"award-number":["UIDB\/04567\/2020"]}]},{"name":"Natural Bioactives Laboratory of CBIOS (Bio. Natural @CBIOS)","award":["UIDP\/04567\/2020"],"award-info":[{"award-number":["UIDP\/04567\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT) in Portugal","award":["UIDB\/04567\/2020"],"award-info":[{"award-number":["UIDB\/04567\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT) in Portugal","award":["UIDP\/04567\/2020"],"award-info":[{"award-number":["UIDP\/04567\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface methodology (RSM), trials were planned with a Box\u2013Behnken Design (BBD) to maximize the impact of microwave power (A: 300\u2013900 W), microwave treatment time (B: 15\u201335 s), and time of ultrasound (C: 10\u201330 min) on E. coli inactivation. Analysis of variance (ANOVA) was carried out and E. coli inactivation was expressed with a mathematical equation depending on the factors. The results showed that both the microwave treatment time and the time of ultrasound were effective as independent variables in eliminating the E. coli strain. However, the effect of these two variables, ultrasound and microwave exposure time, in combination was significantly greater than when examined separately. RSM modeling determined that optimal treatment conditions include 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound to achieve an 8-log reduction of E. coli, constituting total inactivation. The results of this study showed that ultrasound-microwave treatment is a potential alternative processing method for an orange juice beverage.<\/jats:p>","DOI":"10.3390\/foods12030666","type":"journal-article","created":{"date-parts":[[2023,2,3]],"date-time":"2023-02-03T05:09:20Z","timestamp":1675400960000},"page":"666","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Inactivation of Escherichia coli in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0767-1491","authenticated-orcid":false,"given":"Ourdia-Nouara","family":"Kernou","sequence":"first","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5524-238X","authenticated-orcid":false,"given":"Zahra","family":"Azzouz","sequence":"additional","affiliation":[{"name":"Laboratory of Applied Microbiology (LMA), Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria"}]},{"given":"Amine","family":"Belbahi","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Biochemistry, Faculty of Sciences, University of M\u2019Sila, M\u2019Sila 24000, Algeria"}]},{"given":"Kamelia","family":"Kerdouche","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]},{"given":"Ghania","family":"Kaanin-Boudraa","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]},{"given":"Akila","family":"Amir","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]},{"given":"Khodir","family":"Madani","sequence":"additional","affiliation":[{"name":"Centre de Recherche en Technologie Agroalimentaire, Route de Targua-Ouzemour, Bejaia 06000, Algeria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7992-8343","authenticated-orcid":false,"given":"Patricia","family":"Rijo","sequence":"additional","affiliation":[{"name":"CBIOS-Centro de Investiga\u00e7\u00e3o em Bioci\u00eancias e Tecnologias da Sa\u00fade, Universidade Lus\u00f3fona, Campo Grande 376, 1749-028 Lisbon, Portugal"},{"name":"Instituto de Investiga\u00e7\u00e3o do Medicamento (iMed.ULisboa), Faculdade de Farm\u00e1cia, Universidade de Lisboa,1649-003 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"310","DOI":"10.3109\/10408410903241428","article-title":"Microbiological quality and safety of fruit juices\u2014Past, present and future perspectives","volume":"35","year":"2009","journal-title":"Crit. 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