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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S., López-Malo, A.
Formato: JOUR
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: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 todo:paper_02608774_v67_n1-2_p247_AceroOrtega
record_format dspace
spelling todo:paper_02608774_v67_n1-2_p247_AceroOrtega2023-10-03T15:12:16Z Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes Acero-Ortega, C. Dorantes, L. Hernández-Sánchez, H. Tapia, M.S. Gutiérrez-López, G. Alzamora, S. López-Malo, A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Acero-Ortega, C.
Dorantes, L.
Hernández-Sánchez, H.
Tapia, M.S.
Gutiérrez-López, G.
Alzamora, S.
López-Malo, A.
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.
format JOUR
author Acero-Ortega, C.
Dorantes, L.
Hernández-Sánchez, H.
Tapia, M.S.
Gutiérrez-López, G.
Alzamora, S.
López-Malo, A.
author_facet Acero-Ortega, C.
Dorantes, L.
Hernández-Sánchez, H.
Tapia, M.S.
Gutiérrez-López, G.
Alzamora, S.
López-Malo, A.
author_sort Acero-Ortega, C.
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
url http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p247_AceroOrtega
work_keys_str_mv AT aceroortegac responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT dorantesl responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT hernandezsanchezh responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT tapiams responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT gutierrezlopezg responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT alzamoras responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
AT lopezmaloa responsesurfaceanalysisoftheeffectsofcapsicumextracttemperatureandphonthegrowthandinactivationoflisteriamonocytogenes
_version_ 1782024255851986944

Ejemplares similares