Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

The aim of this study was to evaluate the effect of ultrasound (US) (600W, 20kHz and 95.2μm wave amplitude; 10 or 30min at 20, 30 or 44±1°C) and pulsed light (PL) (Xenon l& 3 pulses/s; 0.1m distance; 2.4J/cm2-71.6J/cm2; initial temperature 2, 30, 44±1°C) on the inactivation of Alicyclobacill...

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Autores principales: Alzamora, Stella Maris, Guerrero, Sandra
Publicado: 2015
Materias:
Fruit juices
Hurdle technology
Microbiological stability
Pulsed light
Ultrasound
Malus x domestica
bacterium
beverage
devices
evaluation study
food preservation
growth, development and aging
light
Malus
microbiology
procedures
radiation response
ultrasound
yeast
Bacteria
Beverages
Food Preservation
Light
Ultrasonics
Yeasts
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v46_n_p635_Ferrario
http://hdl.handle.net/20.500.12110/paper_07400020_v46_n_p635_Ferrario
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_07400020_v46_n_p635_Ferrario
record_format dspace
spelling paper:paper_07400020_v46_n_p635_Ferrario2023-06-08T15:44:28Z Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound Alzamora, Stella Maris Guerrero, Sandra Fruit juices Hurdle technology Microbiological stability Pulsed light Ultrasound Malus x domestica bacterium beverage devices evaluation study food preservation growth, development and aging light Malus microbiology procedures radiation response ultrasound yeast Bacteria Beverages Food Preservation Light Malus Ultrasonics Yeasts The aim of this study was to evaluate the effect of ultrasound (US) (600W, 20kHz and 95.2μm wave amplitude; 10 or 30min at 20, 30 or 44±1°C) and pulsed light (PL) (Xenon l& 3 pulses/s; 0.1m distance; 2.4J/cm2-71.6J/cm2; initial temperature 2, 30, 44±1°C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial (pH: 3.5; 12.5°Brix) and natural squeezed (pH: 3.4; 11.8°Brix) apple juices. Inactivation depended on treatment time, temperature, microorganism and matrix. Combination of these technologies led up to 3.0 log cycles of spore reduction in commercial apple juice and 2.0 log cycles in natural juice; while for S.cerevisiae, 6.4 and 5.8 log cycles of reduction were achieved in commercial and natural apple juices, respectively. In natural apple juice, the combination of US+60s PL at the highest temperature build-up (56±1°C) was the most effective treatment for both strains. In commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population. Certain combinations of US+PL kept on good microbial stability under refrigerated conditions for 15 days. © 2014 Elsevier Ltd. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v46_n_p635_Ferrario http://hdl.handle.net/20.500.12110/paper_07400020_v46_n_p635_Ferrario
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Fruit juices
Hurdle technology
Microbiological stability
Pulsed light
Ultrasound
Malus x domestica
bacterium
beverage
devices
evaluation study
food preservation
growth, development and aging
light
Malus
microbiology
procedures
radiation response
ultrasound
yeast
Bacteria
Beverages
Food Preservation
Light
Malus
Ultrasonics
Yeasts
spellingShingle Fruit juices
Hurdle technology
Microbiological stability
Pulsed light
Ultrasound
Malus x domestica
bacterium
beverage
devices
evaluation study
food preservation
growth, development and aging
light
Malus
microbiology
procedures
radiation response
ultrasound
yeast
Bacteria
Beverages
Food Preservation
Light
Malus
Ultrasonics
Yeasts
Alzamora, Stella Maris
Guerrero, Sandra
Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
topic_facet Fruit juices
Hurdle technology
Microbiological stability
Pulsed light
Ultrasound
Malus x domestica
bacterium
beverage
devices
evaluation study
food preservation
growth, development and aging
light
Malus
microbiology
procedures
radiation response
ultrasound
yeast
Bacteria
Beverages
Food Preservation
Light
Malus
Ultrasonics
Yeasts
description The aim of this study was to evaluate the effect of ultrasound (US) (600W, 20kHz and 95.2μm wave amplitude; 10 or 30min at 20, 30 or 44±1°C) and pulsed light (PL) (Xenon l& 3 pulses/s; 0.1m distance; 2.4J/cm2-71.6J/cm2; initial temperature 2, 30, 44±1°C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial (pH: 3.5; 12.5°Brix) and natural squeezed (pH: 3.4; 11.8°Brix) apple juices. Inactivation depended on treatment time, temperature, microorganism and matrix. Combination of these technologies led up to 3.0 log cycles of spore reduction in commercial apple juice and 2.0 log cycles in natural juice; while for S.cerevisiae, 6.4 and 5.8 log cycles of reduction were achieved in commercial and natural apple juices, respectively. In natural apple juice, the combination of US+60s PL at the highest temperature build-up (56±1°C) was the most effective treatment for both strains. In commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population. Certain combinations of US+PL kept on good microbial stability under refrigerated conditions for 15 days. © 2014 Elsevier Ltd.
author Alzamora, Stella Maris
Guerrero, Sandra
author_facet Alzamora, Stella Maris
Guerrero, Sandra
author_sort Alzamora, Stella Maris
title Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
title_short Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
title_full Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
title_fullStr Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
title_full_unstemmed Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
title_sort study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v46_n_p635_Ferrario
http://hdl.handle.net/20.500.12110/paper_07400020_v46_n_p635_Ferrario
work_keys_str_mv AT alzamorastellamaris studyoftheinactivationofspoilagemicroorganismsinapplejuicebypulsedlightandultrasound
AT guerrerosandra studyoftheinactivationofspoilagemicroorganismsinapplejuicebypulsedlightandultrasound
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