High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

被引:63
|
作者
Evelyn [1 ,2 ]
Silva, Filipa V. M. [1 ]
机构
[1] Univ Auckland, Dept Chem & Mat Engn, Auckland 1142, New Zealand
[2] Univ Riau, Dept Chem Engn, Pekanbaru 28293, Indonesia
关键词
Ultrasound; Heat; Thermal; Pasteurization; Modelling; Predictive microbiology; HEAT-RESISTANCE; ULTRASONIC-WAVES; APPLE JUICE; FRUIT JUICES; PASTEURIZATION PROCESSES; HYDROSTATIC PRESSURE; BACILLUS-SUBTILIS; BACTERIAL-SPORES; GERMINATION; SPOILAGE;
D O I
10.1016/j.foodcont.2015.11.007
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The spoilage of high acid fruit juices and nectars by Alicyclobacillus acidoterrestris is a major concern to juice manufacturers around the world since it is difficult to detect. In this study, thermosonication (ultrasound and heat, TS) and thermal inactivation of A. acidoterrestris spores in pretreated orange juice were carried out and resistance parameters were estimated. First, the effect of TS acoustic energy density (AED, 0.3-20.2 W/mL) on the inactivation at 75 degrees C was investigated. Then, the influence of TS temperature (70-78 degrees C) on the spore inactivation (AED = 20.2 W/mL) was studied. Next, we explored the effect of high pressure processing (HPP) pretreatment of juice on the 20.2 W/mL TS inactivation at the best temperature (78 degrees C). Lastly, the thermal inactivation of spores in juice heat shocked + 1 mm sonicated vs. untreated juice was also investigated. Results of TS showed higher spore inactivation for higher AED (D-75 degrees C-value of 49 min for 20.2 W/mL vs. 217 min for 0.33 W/mL). Lower D-values were obtained at higher temperatures (D-78 degrees C-value of 28 min vs. Dmoc-value of 139 min at 20.2 W/mL). The TS D78.c-value (at 20.2 W/mL) decreased further from 28 min to 14 mm when the orange juice was previously submitted to 600 MPa for 15 min. Thermal treatment alone at 78 degrees C resulted in almost no spore inactivation, whereas the heat shock + ultrasound pretreatment of juice enhanced the thermal inactivation of spores (D-85 degrees C-value decreased from 69 to 29 mm). To conclude, HPP-assisted TS provided the best method for spore inactivation, indicating the benefit of high pressure and power ultrasound technology in addition to heat. TS required at least 8 degrees C lower temperatures than thermal treatments to achieve the same spore inactivation, which could enhance juice quality and energy savings. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:365 / 372
页数:8
相关论文
共 50 条
  • [21] Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells
    Wahia, Hafida
    Zhang, Long
    Zhou, Cunshan
    Mustapha, Abdullateef Taiye
    Fakayode, Olugbenga Abiola
    Amanor-Atiemoh, Robert
    Ma, Haile
    Dabbour, Mokhtar
    FOOD RESEARCH INTERNATIONAL, 2022, 156
  • [22] Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice
    Porebska, Izabela
    Sokolowska, Barbara
    Skapska, Sylwia
    Rzoska, Sylwester J.
    FOOD CONTROL, 2017, 73 : 24 - 30
  • [23] Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice
    Sauceda-Galvez, J. N.
    Tio-Coma, M.
    Martinez-Garcia, M.
    Hernandez-Herrero, M. M.
    Gervilla, R.
    Roig-Sagues, A. X.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 60
  • [24] Electronic nose investigation of Alicyclobacillus acidoterrestris inoculated apple and orange juice treated by high hydrostatic pressure
    Hartyani, Piroska
    Dalmadi, Istvan
    Knorr, Dietrich
    FOOD CONTROL, 2013, 32 (01) : 262 - 269
  • [25] Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice
    Torlak, Emrah
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2014, 172 : 1 - 4
  • [26] Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors
    Ribeiro, Luma Rossi
    Cristianini, Marcelo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 118
  • [27] Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores
    Ferreira, Taiana Varela
    Mizuta, Amanda Gouveia
    Menezes, Jéssica Lima de
    Dutra, Tatiane Viana
    Bonin, Edinéia
    Castro, Juliana Cristina
    Szczerepa, Márcia Maria dos Anjos
    Pilau, Eduardo Jorge
    Nakamura, Celso Vataru
    Mikcha, Jane Martha Graton
    Abreu Filho, Benício Alves de
    LWT, 2020, 133
  • [28] Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores
    Wahia, Hafida
    Fakayode, Olugbenga Abiola
    Mustapha, Abdullateef Taiye
    Zhou, Cunshan
    Dabbour, Mokhtar
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2024, 64 (14) : 4561 - 4586
  • [29] Inactivation of Alicyclobacillus acidoterrestris in apple juice using pulsed light
    Ding, Hao
    Wang, Zewei
    Yuan, Yahong
    Yue, Tianli
    FOOD CONTROL, 2024, 163
  • [30] Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris
    Bianchi, F.
    Careri, M.
    Mangia, A.
    Mattarozzi, M.
    Musci, M.
    Concina, I.
    Gobbi, E.
    FOOD CHEMISTRY, 2010, 123 (03) : 653 - 658