High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
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DOI：
10.1016/j.foodcont.2015.11.007
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发表时间：
2016-04-01
期刊：
影响因子：
6
通讯作者：
Silva, Filipa V. M.
中科院分区：
文献类型：
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作者：
Evelyn;Silva, Filipa V. M.
酸土脂环酸杆菌引起的高酸果汁和花蜜腐败是世界各地果汁制造商的主要关注点，因为它很难检测到。在本研究中，对预处理橙汁中的酸土曲霉孢子进行了热超声处理（超声波和热，TS）和热灭活，并估计了阻力参数。首先，研究了 TS 声能密度（AED，0.3-20.2 W/mL）对 75℃ 灭活的影响。然后，研究了TS温度（70-78℃）对孢子灭活（AED = 20.2 W/mL）的影响。接下来，我们探讨了果汁高压处理（HPP）预处理对最佳温度（78℃）下20.2 W/mL TS灭活的影响。最后，还研究了热休克 + 1 mm 超声处理与未处理果汁中孢子的热失活情况。 TS 结果显示，AED 越高，孢子失活程度越高（D-75 摄氏度值：20.2 W/mL 为 49 分钟，而 0.33 W/mL 为 217 分钟）。在较高温度下获得较低的 D 值（20.2 W/mL 下 28 分钟的 D-78 摄氏度值与 139 分钟的 Dmoc 值）。当橙汁预先承受 600 MPa 压力 15 分钟时，TS D78.c 值（20.2 W/mL）从 28 分钟进一步降低至 14 mm。 78℃单独热处理几乎不会导致孢子灭活，而果汁的热激+超声预处理增强了孢子的热灭活（D-85℃值从69毫米降低到29毫米）。总之，HPP 辅助 TS 提供了孢子灭活的最佳方法，表明除热之外高压和功率超声技术的优势。 TS 需要比热处理低至少 8 摄氏度才能实现相同的孢子灭活，这可以提高果汁质量并节省能源。 (C) 2015 Elsevier Ltd. 保留所有权利。
The spoilage of high acid fruit juices and nectars by Alicyclobacillus acidoterrestris is a major concern to juice manufacturers around the world since it is difficult to detect. In this study, thermosonication (ultrasound and heat, TS) and thermal inactivation of A. acidoterrestris spores in pretreated orange juice were carried out and resistance parameters were estimated. First, the effect of TS acoustic energy density (AED, 0.3-20.2 W/mL) on the inactivation at 75 degrees C was investigated. Then, the influence of TS temperature (70-78 degrees C) on the spore inactivation (AED = 20.2 W/mL) was studied. Next, we explored the effect of high pressure processing (HPP) pretreatment of juice on the 20.2 W/mL TS inactivation at the best temperature (78 degrees C). Lastly, the thermal inactivation of spores in juice heat shocked + 1 mm sonicated vs. untreated juice was also investigated.Results of TS showed higher spore inactivation for higher AED (D-75 degrees C-value of 49 min for 20.2 W/mL vs. 217 min for 0.33 W/mL). Lower D-values were obtained at higher temperatures (D-78 degrees C-value of 28 min vs. Dmoc-value of 139 min at 20.2 W/mL). The TS D78.c-value (at 20.2 W/mL) decreased further from 28 min to 14 mm when the orange juice was previously submitted to 600 MPa for 15 min. Thermal treatment alone at 78 degrees C resulted in almost no spore inactivation, whereas the heat shock + ultrasound pretreatment of juice enhanced the thermal inactivation of spores (D-85 degrees C-value decreased from 69 to 29 mm). To conclude, HPP-assisted TS provided the best method for spore inactivation, indicating the benefit of high pressure and power ultrasound technology in addition to heat. TS required at least 8 degrees C lower temperatures than thermal treatments to achieve the same spore inactivation, which could enhance juice quality and energy savings. (C) 2015 Elsevier Ltd. All rights reserved.