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:	Ferrario, M., Alzamora, S.M., Guerrero, S.
Formato:	JOUR
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:	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	todo:paper_07400020_v46_n_p635_Ferrario
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spelling	todo:paper_07400020_v46_n_p635_Ferrario2023-10-03T15:38:06Z Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound Ferrario, M. Alzamora, S.M. Guerrero, S. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Ferrario, M. Alzamora, S.M. Guerrero, S. 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.
format	JOUR
author	Ferrario, M. Alzamora, S.M. Guerrero, S.
author_facet	Ferrario, M. Alzamora, S.M. Guerrero, S.
author_sort	Ferrario, M.
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
url	http://hdl.handle.net/20.500.12110/paper_07400020_v46_n_p635_Ferrario
work_keys_str_mv	AT ferrariom studyoftheinactivationofspoilagemicroorganismsinapplejuicebypulsedlightandultrasound AT alzamorasm studyoftheinactivationofspoilagemicroorganismsinapplejuicebypulsedlightandultrasound AT guerreros studyoftheinactivationofspoilagemicroorganismsinapplejuicebypulsedlightandultrasound
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Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

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