Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

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The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PL c , 0.73 J/cm 2 , 155 mL/min, EEO: 1.8 × 10 3 -4.1 × 10 3 kW·h/m 3 /order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 10 5 - 1.1 × 10 6 kW·h/m 3 /order) at ambient temperature on E...

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Detalles Bibliográficos
Autores principales: Ferrario, M., Guerrero, S.
Formato: JOUR
Materias:
Color
Pulsed light
Sensory attributes
Sensory shelf life
Ultrasound
Weibull model
Cold storage
Escherichia coli
Fruit juices
Fruits
Salmonella
Ultrasonics
Yeast
Emerging technologies
Microbiological safety
Nutritional properties
Salmonella enteritidis
Shelf life
Weibull models
Thermal processing (foods)
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_14668564_v34_n_p214_Ferrario
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_14668564_v34_n_p214_Ferrario2023-10-03T16:17:23Z Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice Ferrario, M. Guerrero, S. Color Pulsed light Sensory attributes Sensory shelf life Ultrasound Weibull model Cold storage Color Escherichia coli Fruit juices Fruits Salmonella Ultrasonics Yeast Emerging technologies Microbiological safety Nutritional properties Pulsed light Salmonella enteritidis Sensory attributes Shelf life Weibull models Thermal processing (foods) The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PL c , 0.73 J/cm 2 , 155 mL/min, EEO: 1.8 × 10 3 -4.1 × 10 3 kW·h/m 3 /order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 10 5 - 1.1 × 10 6 kW·h/m 3 /order) at ambient temperature on Escherichia coli ATCC 35218, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE 162 and indigenous flora in commercial (CAJ) and freshly pressed (NAJ) apple juices. In addition, for the combined treatment, color evolution, sensory shelf life and consumer sensory field studies were also conducted during NAJ cold storage (4 °C). The Weibull model adequately characterized inactivation curves (R 2 adj : 95.0-99.1%). No differences in single or combined PL effectiveness were observed between CAJ and NAJ, resulting in 1.8-4.2 log reductions for single PL c while US + PL c led up to 3.7-6.3 log reductions of inoculated microorganisms. Moreover, the combined treatment delayed yeast and mold recovery and prevented from browning development during storage. Processed NAJ was well accepted by a group of consumers who highlighted its fresh natural apple taste. Sensory shelf life was determined by 6 days (25% rejection) with 95% confidence. Industrial relevance There is a growing consumer demand for fresh-like products as traditional thermal processing may have undesirable effects over the sensory and nutritional properties of fruit juices. From an industrial perspective, the content of this publication has the potential to be used for the development of novel products, with enhanced quality, processed by a continuous flow-through pulsed light system combined with ultrasound, both emerging technologies with good prospects for the decontamination of foods. In particular, this study showed that apple juice processed by US and PL ensured microbiological safety and was widely accepted by a group of consumers interested in sour products and its fresh natural apple taste. © 2016 Elsevier Ltd. All rights reserved. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_14668564_v34_n_p214_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 Color
Pulsed light
Sensory attributes
Sensory shelf life
Ultrasound
Weibull model
Cold storage
Color
Escherichia coli
Fruit juices
Fruits
Salmonella
Ultrasonics
Yeast
Emerging technologies
Microbiological safety
Nutritional properties
Pulsed light
Salmonella enteritidis
Sensory attributes
Shelf life
Weibull models
Thermal processing (foods)
spellingShingle Color
Pulsed light
Sensory attributes
Sensory shelf life
Ultrasound
Weibull model
Cold storage
Color
Escherichia coli
Fruit juices
Fruits
Salmonella
Ultrasonics
Yeast
Emerging technologies
Microbiological safety
Nutritional properties
Pulsed light
Salmonella enteritidis
Sensory attributes
Shelf life
Weibull models
Thermal processing (foods)
Ferrario, M.
Guerrero, S.
Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
topic_facet Color
Pulsed light
Sensory attributes
Sensory shelf life
Ultrasound
Weibull model
Cold storage
Color
Escherichia coli
Fruit juices
Fruits
Salmonella
Ultrasonics
Yeast
Emerging technologies
Microbiological safety
Nutritional properties
Pulsed light
Salmonella enteritidis
Sensory attributes
Shelf life
Weibull models
Thermal processing (foods)
description The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PL c , 0.73 J/cm 2 , 155 mL/min, EEO: 1.8 × 10 3 -4.1 × 10 3 kW·h/m 3 /order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 10 5 - 1.1 × 10 6 kW·h/m 3 /order) at ambient temperature on Escherichia coli ATCC 35218, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE 162 and indigenous flora in commercial (CAJ) and freshly pressed (NAJ) apple juices. In addition, for the combined treatment, color evolution, sensory shelf life and consumer sensory field studies were also conducted during NAJ cold storage (4 °C). The Weibull model adequately characterized inactivation curves (R 2 adj : 95.0-99.1%). No differences in single or combined PL effectiveness were observed between CAJ and NAJ, resulting in 1.8-4.2 log reductions for single PL c while US + PL c led up to 3.7-6.3 log reductions of inoculated microorganisms. Moreover, the combined treatment delayed yeast and mold recovery and prevented from browning development during storage. Processed NAJ was well accepted by a group of consumers who highlighted its fresh natural apple taste. Sensory shelf life was determined by 6 days (25% rejection) with 95% confidence. Industrial relevance There is a growing consumer demand for fresh-like products as traditional thermal processing may have undesirable effects over the sensory and nutritional properties of fruit juices. From an industrial perspective, the content of this publication has the potential to be used for the development of novel products, with enhanced quality, processed by a continuous flow-through pulsed light system combined with ultrasound, both emerging technologies with good prospects for the decontamination of foods. In particular, this study showed that apple juice processed by US and PL ensured microbiological safety and was widely accepted by a group of consumers interested in sour products and its fresh natural apple taste. © 2016 Elsevier Ltd. All rights reserved.
format JOUR
author Ferrario, M.
Guerrero, S.
author_facet Ferrario, M.
Guerrero, S.
author_sort Ferrario, M.
title Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_short Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_full Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_fullStr Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_full_unstemmed Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_sort effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
url http://hdl.handle.net/20.500.12110/paper_14668564_v34_n_p214_Ferrario
work_keys_str_mv AT ferrariom effectofacontinuousflowthroughpulsedlightsystemcombinedwithultrasoundonmicrobialsurvivabilitycolorandsensoryshelflifeofapplejuice
AT guerreros effectofacontinuousflowthroughpulsedlightsystemcombinedwithultrasoundonmicrobialsurvivabilitycolorandsensoryshelflifeofapplejuice
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