Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

被引：67

作者：

Daher, Dahlia ^{[1
]}

Le Gourrierec, Solene ^{[1
]}

Perez-Lamela, Concepcion ^{[1
]}

机构：

[1] Univ Vigo, Analyt Chem & Food Sci Dept, Res Grp AA1, Campus Ourense, E-32004 Orense, Spain

来源：

AGRICULTURE-BASEL | 2017年 / 7卷 / 09期

关键词：

High Pressure Processing (HPP); fruit preparations; vegetable based beverages; food safety; microbial inactivation; HIGH HYDROSTATIC-PRESSURE; ESCHERICHIA-COLI; LISTERIA-MONOCYTOGENES; PHYSICOCHEMICAL PROPERTIES; THERMAL PASTEURIZATION; ORANGE JUICE; SHELF-LIFE; ALICYCLOBACILLUS-ACIDOTERRESTRIS; MICROBIOLOGICAL QUALITY; MURINE NOROVIRUS;

D O I：

10.3390/agriculture7090072

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes ... ), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses.

引用

页数：18

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