Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

被引：13

作者：

Sanchez-Rubio, Marta ^{[1
]}

Taboada-Rodriguez, Amaury ^{[2
]}

Cava-Roda, Rita ^{[2
]}

Lopez-Molina, Dorotea ^{[1
]}

Marin-Iniesta, Fulgencio ^{[1
]}

机构：

[1] Univ Murcia, Fac Vet, Dept Tecnol Alimentos, Grp Biotecnol Alimentos, Campus Espinardo S-N, E-30100 Murcia, Spain

[2] Desarrollos Biotecno Alimentarios Ltd, Virgen de las Maravillas 6,1 B, Murcia 30009, Spain

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 11期

关键词：

Sacharomyces cerevisiae; Orange juice; Cinnamon leaf essential oil; Thermo-ultrasound; Inactivation; Modelling; MICROBIAL SURVIVAL CURVES; LISTERIA-MONOCYTOGENES; ANTIOXIDANT ACTIVITY; FRUIT JUICES; MICROORGANISMS; ANTIMICROBIALS; PRESERVATION; TEMPERATURE; SONICATION; QUALITY;

D O I：

10.1007/s13197-018-3401-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 degrees C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the "shoulder + log-linear" and "Weibull" models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.

引用

页码：4623 / 4633

页数：11

共 2 条

[1] Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice
Marta Sánchez-Rubio
Amaury Taboada-Rodríguez
Rita Cava-Roda
Dorotea López-Molina
Fulgencio Marín-Iniesta
Journal of Food Science and Technology, 2018, 55 : 4623 - 4633
[2] Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
Sanchez-Rubio, Marta
Taboada-Rodriguez, Amaury
Cava-Roda, Rita
Lopez-Gomez, Antonio
Marin-Iniesta, Fulgencio
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 : 140 - 146

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