Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, has been isolated from spoiled acidic juices and is considered to be one of the important target microorganisms in quality control of acidic canned foods. Combined high pressure and heat treatment showed an effectiveness to control A. acidoterrestris spores. However, the effectiveness of the combined treatment may change upon the apple juice concentration. Therefore, the objective of this study was to evaluate different levels of apple juice concentrate for reduction of Alicyclobacillus spores by high pressure and heat. Spores of A. acidoterrestris were inoculated into three different concentrations of apple juice (17.5, 35, and 70° Brix), and subjected to three high-pressure treatments (207, 414, and 621 MPa) at four different temperatures (22, 45, 71, and 90°C). High-pressure treatment (207, 414, and 621 MPa) at 22°C did not reduce the level of spores regardless of the apple juice concentration (P > 0.05). In diluted apple juice (17.5° Brix), the combined treatment of high pressure and heat resulted in spore reductions of about 2 log at 45°C, and more than 5 log at higher temperatures (71 and 90°C) in a high-pressure and temperature-dependent manner. For apple juice with a higher concentration (30° Brix), high-pressure treatment showed no effect at 45°C but resulted in about 2 and 4 log reduction at 71 and 90°C, respectively. However, for apple juice concentrate (70° Brix), treatment with heat or high pressure alone, or their combinations showed no inactivation against spores of A. acidoterrestris. It is likely that differences in the water availability explain the greater resistance of spores to high-pressure inactivation in the juice concentrates than in diluted juices. Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration.
Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice
