Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition

Presence of Listeria monocytogenes could seriously affect the safety of fruit juices. Addition of natural antimicrobials may be an alternative to enhance microbial inactivation in fruit juice thermal preservation. The response of L. innocua, surrogate for L. monocytogenes, to combined treatments inv...

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Autores principales: Char, Cielo Dolores, Guerrero, Sandra, Alzamora, Stella Maris
Publicado: 2009
Materias:
Gompertz
Heating
Listeria innocua
Modeling
Orange juice
Vanillin
Weibull
Listeria monocytogenes
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v20_n1_p67_Char
http://hdl.handle.net/20.500.12110/paper_09567135_v20_n1_p67_Char
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09567135_v20_n1_p67_Char
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spelling paper:paper_09567135_v20_n1_p67_Char2023-06-08T15:56:16Z Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition Char, Cielo Dolores Guerrero, Sandra Alzamora, Stella Maris Gompertz Heating Listeria innocua Modeling Orange juice Vanillin Weibull Listeria innocua Listeria monocytogenes Presence of Listeria monocytogenes could seriously affect the safety of fruit juices. Addition of natural antimicrobials may be an alternative to enhance microbial inactivation in fruit juice thermal preservation. The response of L. innocua, surrogate for L. monocytogenes, to combined treatments involving moderate temperatures (57-61 °C) and addition of different levels of vanillin (0-1100 ppm) was assessed to find the most effective inactivation treatment in orange juice. The presence of vanillin greatly increased the bactericidal effect of the mild heat treatment. This effect considerably depended on the amount of added vanillin when working at the lowest temperature (57 °C), while at higher temperatures (60 or 61 °C) the increase in vanillin concentration did not produce a clear change in the response. Nonlinear semilogarithmic survival curves were successfully fitted using a modified version of Gompertz model and by the Weibullian model. © 2008 Elsevier Ltd. All rights reserved. Fil:Char, C. 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. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v20_n1_p67_Char http://hdl.handle.net/20.500.12110/paper_09567135_v20_n1_p67_Char
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Gompertz
Heating
Listeria innocua
Modeling
Orange juice
Vanillin
Weibull
Listeria innocua
Listeria monocytogenes
spellingShingle Gompertz
Heating
Listeria innocua
Modeling
Orange juice
Vanillin
Weibull
Listeria innocua
Listeria monocytogenes
Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
topic_facet Gompertz
Heating
Listeria innocua
Modeling
Orange juice
Vanillin
Weibull
Listeria innocua
Listeria monocytogenes
description Presence of Listeria monocytogenes could seriously affect the safety of fruit juices. Addition of natural antimicrobials may be an alternative to enhance microbial inactivation in fruit juice thermal preservation. The response of L. innocua, surrogate for L. monocytogenes, to combined treatments involving moderate temperatures (57-61 °C) and addition of different levels of vanillin (0-1100 ppm) was assessed to find the most effective inactivation treatment in orange juice. The presence of vanillin greatly increased the bactericidal effect of the mild heat treatment. This effect considerably depended on the amount of added vanillin when working at the lowest temperature (57 °C), while at higher temperatures (60 or 61 °C) the increase in vanillin concentration did not produce a clear change in the response. Nonlinear semilogarithmic survival curves were successfully fitted using a modified version of Gompertz model and by the Weibullian model. © 2008 Elsevier Ltd. All rights reserved.
author Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
author_facet Char, Cielo Dolores
Guerrero, Sandra
Alzamora, Stella Maris
author_sort Char, Cielo Dolores
title Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
title_short Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
title_full Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
title_fullStr Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
title_full_unstemmed Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
title_sort survival of listeria innocua in thermally processed orange juice as affected by vanillin addition
publishDate 2009
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v20_n1_p67_Char
http://hdl.handle.net/20.500.12110/paper_09567135_v20_n1_p67_Char
work_keys_str_mv AT charcielodolores survivaloflisteriainnocuainthermallyprocessedorangejuiceasaffectedbyvanillinaddition
AT guerrerosandra survivaloflisteriainnocuainthermallyprocessedorangejuiceasaffectedbyvanillinaddition
AT alzamorastellamaris survivaloflisteriainnocuainthermallyprocessedorangejuiceasaffectedbyvanillinaddition
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