Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109911 ◽  
Author(s):  
Taiana Varela Ferreira ◽  
Amanda Gouveia Mizuta ◽  
Jéssica Lima de Menezes ◽  
Tatiane Viana Dutra ◽  
Edinéia Bonin ◽  
...  
2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.


2018 ◽  
Vol 116 ◽  
pp. 224-230 ◽  
Author(s):  
Isabela Carolini de Pascoli ◽  
Márcia Maria dos Anjos ◽  
Angela Aparecida da Silva ◽  
Fabiana Brusco Lorenzetti ◽  
Diógenes Aparício Garcia Cortez ◽  
...  

LWT ◽  
2022 ◽  
pp. 113107
Author(s):  
Juan M. Oteiza ◽  
Magdevis Y.R. Caturla ◽  
Leonardo do Prado-Silva ◽  
Antonio A. Câmara ◽  
Patricia A. Barril ◽  
...  
Keyword(s):  

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Jawaad Ahmed Ansari ◽  
Marliya Ismail ◽  
Mohammed Farid

AbstractUltraviolet treatment (UV-C) is well known for its antimicrobial effects and current research shows that it has the potential to inactivate microorganisms in milk at much lower temperatures than conventional thermal treatment. However, Ultraviolet irradiation may result in adverse effects on milk quality, which arises due to photo oxidation in the presence of oxygen. Limiting the dissolved oxygen content in milk can minimize oxidative damage and thus, result in a better product quality. Nitrogen purging could be an effective method for reducing dissolved oxygen from liquids. The present study evaluates effects of nitrogen purging (prior to UV treatment) on milk quality. It was found that nitrogen purged UV treated milk causes minimal changes to physicochemical properties of milk.


Sign in / Sign up

Export Citation Format

Share Document