Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes

A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy brot...

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Autores principales:	Alzamora, Stella Maris, López-Malo Vigil, Aurelio
Publicado:	2005
Materias:	Capsicum Inactivation Listeria Modeling PH Bacteria Concentration (process) Food processing Food storage Growth kinetics pH effects Surface response analysis Food products Concentration Food Storage Ph Bacteria (microorganisms) Listeria monocytogenes
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p247_AceroOrtega http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p247_AceroOrtega
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v67_n1-2_p247_AceroOrtega
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spelling	paper:paper_02608774_v67_n1-2_p247_AceroOrtega2023-06-08T15:22:35Z Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes Alzamora, Stella Maris López-Malo Vigil, Aurelio Capsicum Inactivation Listeria Modeling PH Bacteria Concentration (process) Food processing Food storage Growth kinetics pH effects Capsicum Inactivation Listeria Surface response analysis Food products Bacteria Concentration Food Storage Ph Bacteria (microorganisms) Capsicum Listeria Listeria monocytogenes A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage. © 2004 Elsevier Ltd. All rights reserved. Fil:Alzamora, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:López-Malo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p247_AceroOrtega http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p247_AceroOrtega
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Capsicum Inactivation Listeria Modeling PH Bacteria Concentration (process) Food processing Food storage Growth kinetics pH effects Capsicum Inactivation Listeria Surface response analysis Food products Bacteria Concentration Food Storage Ph Bacteria (microorganisms) Capsicum Listeria Listeria monocytogenes
spellingShingle	Capsicum Inactivation Listeria Modeling PH Bacteria Concentration (process) Food processing Food storage Growth kinetics pH effects Capsicum Inactivation Listeria Surface response analysis Food products Bacteria Concentration Food Storage Ph Bacteria (microorganisms) Capsicum Listeria Listeria monocytogenes Alzamora, Stella Maris López-Malo Vigil, Aurelio Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
topic_facet	Capsicum Inactivation Listeria Modeling PH Bacteria Concentration (process) Food processing Food storage Growth kinetics pH effects Capsicum Inactivation Listeria Surface response analysis Food products Bacteria Concentration Food Storage Ph Bacteria (microorganisms) Capsicum Listeria Listeria monocytogenes
description	A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage. © 2004 Elsevier Ltd. All rights reserved.
author	Alzamora, Stella Maris López-Malo Vigil, Aurelio
author_facet	Alzamora, Stella Maris López-Malo Vigil, Aurelio
author_sort	Alzamora, Stella Maris
title	Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
title_short	Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
title_full	Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
title_fullStr	Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
title_full_unstemmed	Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
title_sort	response surface analysis of the effects of capsicum extract, temperature and ph on the growth and inactivation of listeria monocytogenes
publishDate	2005
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p247_AceroOrtega http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p247_AceroOrtega
work_keys_str_mv	AT alzamorastellamaris responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes AT lopezmalovigilaurelio responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
_version_	1768546395810168832

Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes

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