Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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.

Registro:

Documento: Artículo
Título:Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
Autor:Ferrario, M.; Alzamora, S.M.; Guerrero, S.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria (1428) C.A.B.A., Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas de la Republica Argentina, Argentina
Agencia Nacional de Promoción Científica y Tecnologica de la Republica Argentina, Argentina
Palabras clave: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
Año:2015
Volumen:46
Página de inicio:635
Página de fin:642
DOI: http://dx.doi.org/10.1016/j.fm.2014.06.017
Título revista:Food Microbiology
Título revista abreviado:Food Microbiol.
ISSN:07400020
CODEN:FOMIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v46_n_p635_Ferrario

Referencias:

  • Alzamora, S.M., Guerrero, S., Schenk, S., Raffellini, S., López-Malo, A., Inactivation of microorganisms (2011) Ultrasound Technologies for Food and Bioprocessing, pp. 321-343. , Springer, New York, H. Feng, G. Barbosa-Canovas, J. Weiss (Eds.)
  • Bahçeci, K., Gökmen, V., Acar, J., Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study (2005) Eur. Food Res. Technol., 220, pp. 196-199
  • Baysal, A., Molva, C., Unluturk, S., UV-C light irradiation and modeling kinetics of Alyciclobacillus acidoterrestris spores in white grape and apple juices (2013) Int. J. Food Microbiol., 166, pp. 494-498
  • Bermúdez-Aguirre, D., Barbosa-Cánovas, G., Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermosonication (2008) Innov. Food Sci. Emerg. Technol., 9, pp. 176-185
  • Butz, P., Tauscher, B., Emerging technologies: chemical aspects (2002) Food Res. Int., 35, pp. 279-284
  • Chaine, A., Lacour, B., Riedel, C., Carlin, F., Decontamination of sugar syrup by pulsed light (2012) J.Food Prot., 5, pp. 913-917
  • Char, C., Mytilinaki, E., Guerrero, S., Alzamora, S.M., Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices (2010) Food Bioprocess Technol., 3, pp. 797-803
  • Cheigh, C., Park, M., Chung, M., Shin, J., Park, Y., Comparison of intense pulsed light- and ultraviolet (UVC)-induced cell damage in Listeria monocytogenes and Escherichia coli O157:H7 (2012) Food Cont., 25, pp. 654-659
  • Coronel, C., Jiménez, M., López-Malo, A., Palou, E., Modelling thermosonication inactivation of Aspergillus flavus combining natural antimicrobial at different pH (2011) Procedia Food Sci., 1, pp. 1007-1014
  • Djas, M., Bober, M., Henczka, M., New methods for inactivation of Alicyclobacillus acidoterrestris spores in apple juice concentrate (2011) Chall. Mod. Tech., 2, pp. 46-49
  • Ferrante, S., Guerrero, S., Alzamora, S.M., Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice (2007) J.Food Prot., 70, pp. 1850-1856
  • Ferrario, M., Guerrero, S., Alzamora, S.M., Study of pulsed light-induced damage on Saccharomyces cerevisiae in apple juice by flow cytometry and transmission electron microscopy (2013) Food Bioprocess Technol., 7, pp. 1001-1011
  • Ferrario, M., Alzamora, S.M., Guerrero, S., Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses (2013) J.Food Eng., 118, pp. 302-311
  • Gómez, P., Salvatori, D., García Loredo, A., Alzamora, S.M., Pulsed light treatment of cut apple: dose effect on color, structure and microbiological stability (2012) Food Bioprocess Technol., 5, pp. 2311-2322
  • Gómez-López, P., Devlieghere, F., Bonduelle, V., Debevere, J., Factors affecting the inactivation of microorganisms by intense light pulses (2005) J.Appl. Microbiol., 99, pp. 460-470
  • Gómez-López, V., Ragaert, P., Debevere, J., Devlieghere, F., Pulsed light for food decontamination: a review (2007) Trends Food Sci. Tech., 18, pp. 464-473
  • Guerrero, S., López-Malo, A., Alzamora, S.M., Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude (2001) Innov. Food Sci. Emerg. Tech., 2, pp. 31-39
  • Guerrero, S., Tognon, M., Alzamora, S.M., Response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan (2005) Food Cont., 16, pp. 131-139
  • Knorr, D., Zenker, M., Heinz, V., Lee, D., Applications and potential of ultrasonics in food processing (2004) Trends Food Sci. Tech., 15, pp. 261-266
  • Koutchma, T., Advances in ultraviolet light technology for non-thermal processing of liquid foods (2009) Food Bioprocess Technol., 2, pp. 138-155
  • Krishnamurthy, K., Demirci, A., Irudayaraj, J., Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV light treatment system (2007) J.Food Sci., 72, pp. 233-239
  • Krishnamurthy, K., Tewari, J., Irudayaraj, J., Demirci, A., Microscopic and spectroscopic evaluation of inactivation of Staphylococcus aureus by pulsed UV light and infrared heating (2010) Food Bioprocess Technol., 3, pp. 93-104
  • Lopez-Malo, A., Guerrero, S., Alzamora, S.M., Inactivation kinetics of Saccharomyces cerevisiae and Listeria monocytogenes in apple juice processed by novel technologies (2005) Proceedings of 2nd Mercosur Congress on Chemical Engineering. 4th Mercosur Congress on Process Systems Engineering, , E-papers Serviços Editoriais, Río de Janeiro, Paper N° 0681
  • López-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M., Guerrero, S., Multifactorial fungal inactivation combining thermosonication and antimicrobials (2005) J.Food Eng., 67, pp. 87-93
  • Marquenie, D., Michiels, C., Van Impe, J., Schrevens, E., Nicolai, B., Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry (2003) Postharvest Biol. Technol., 28, pp. 455-461
  • Martinez, A., Díaz, R.V., Tapia, M.S., Microbial ecology of spoilage and pathogenic flora associated to fruits and vegetables (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 43-62. , Aspen Publishers Inc., Gaithersburg, S.M. Alzamora, M. Tapia, A. López-Malo (Eds.)
  • Muñoz, A., Palgan, I., Noci, F., Morgan, D., Cronin, D., Whyte, P., Lyng, J., Combinations of high intensity light pulses and thermosonication for the inactivation of Escherichia coli in orange juice (2011) Food Microbiol., 28, pp. 1200-1204
  • Muñoz, A., Caminiti, I., Palgan, I., Pataro, G., Noci, F., Morgan, D., Cronin, D., Lyng, J., Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication (2012) Food Res. Int., 45, pp. 299-305
  • Muñoz, A., Palgan, I., Noci, F., Cronin, D., Morgan, D., Whyte, P., Lyng, J., Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system (2012) Food Res. Int., 47, pp. 100-105
  • Oms-Oliu, G., Martín-Belloso, O., Soliva-Fortuny, R., Pulsed light treatments for food preservation. A Review (2010) Food Bioprocess Technol., 3, pp. 13-23
  • Palgan, I., Caminiti, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D., Cronin, D., Lyng, J., Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life (2011) Int. J. Food Microbiol., 151, pp. 1-6
  • Podolak, R., Elliott, P., Taylor, B., Khurana, A., Black, D., Destruction of Alicyclobacillus acidoterrestris spores in apple juice on stainless steel surfaces by chemical desinfectants (2009) J.Food Prot., 72, pp. 510-514
  • Pontius, A., Rushing, J., Foegeding, P., Heat resistance of Alyciclobacillus acidoterrestris spores as affected by various pH values and organic acids (1997) J.Food Prot., 61, pp. 41-46
  • Raso, J., Pagán, R., Condón, S., Sala, F., Influence of temperature and pressure on the lethality of ultrasound (1998) Appl. Environ. Microbiol., 64, pp. 465-471
  • Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G., Rodrigo, M., Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice (2006) Leb. Wiss. Technol., 39, pp. 1163-1170
  • Sauer, A., Moraru, C., Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in apple juice and apple cider, using pulsed light treatment (2009) J.Food Prot., 72, pp. 937-944
  • Sagong, H., Cheon, H., Kim, S., Lee, S., Park, K., Chung, M., Choi, Y., Kang, D., Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots (2013) Int. J. Food Microbiol., 160, pp. 367-372
  • Silva, F., Gibbs, P., Alyciclobacillus acidoterrestris spores in fruit products and design of pasteurization processes (2001) Trends Food Sci. Tech., 12, pp. 68-74
  • Smit, Y., Cameron, M., Venter, P., Witthuhn, R., Alyciclobacillus spoilage and isolation - a review (2010) Food Microbiol., 28, pp. 331-349
  • Stratford, M., Hofman, P., Cole, M., Fruit juices, fruit drinks, and soft drinks (2000) Microbiological Safety and Quality of Food, pp. 836-850. , Aspen Publishers Inc., Gaithersburg, B.M. Lund, T.C. Baired Parker, G.W. Gould (Eds.)
  • Vercammen, A., Vivijs, B., Lurquin, I., Michiels, C., Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce (2012) Int. J. Food Microbiol., 152, pp. 162-167
  • Wekhof, A., Desinfection with flash lamps (2000) J.Pharm. Sci. Technol., 54, pp. 264-275
  • Xiong, R., Xie, G., Edmondson, A., Sheard, M., Amathematical model for bacterial inactivation (1999) Int. J. Food Microbiol., 46, pp. 45-55
  • Yaun, B.R., Sumner, S.S., Eifert, J.D., Marcy, J.E., Response of Salmonella and Escherichia coli O157:H7 to UV energy (2003) J.Food Prot., 66, pp. 1071-1073
  • Yaun, B.R., Sumner, S.S., Eifert, J.D., Marcy, J.E., Inhibition of pathogens on fresh produce by ultraviolet energy (2004) Int. J. Food Microbiol., 90, pp. 1-8
  • Yousef, A.E., Marth, E.H., Inactivation of Listeria monocytogenes by ultraviolet energy (1988) J.Food Sci., 53, pp. 571-573

Citas:

---------- APA ----------
Ferrario, M., Alzamora, S.M. & Guerrero, S. (2015) . Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiology, 46, 635-642.
http://dx.doi.org/10.1016/j.fm.2014.06.017
---------- CHICAGO ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. "Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound" . Food Microbiology 46 (2015) : 635-642.
http://dx.doi.org/10.1016/j.fm.2014.06.017
---------- MLA ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. "Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound" . Food Microbiology, vol. 46, 2015, pp. 635-642.
http://dx.doi.org/10.1016/j.fm.2014.06.017
---------- VANCOUVER ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol. 2015;46:635-642.
http://dx.doi.org/10.1016/j.fm.2014.06.017