APPLICATION OF HIGH PRESSURE PASTEURIZATION TO INACTIVATE SPORES OF ALICYCLOBACILLUS ACIDOTERRESTRIS IN APPLE JUICE

Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice

Applied and Environmental Microbiology ◽

10.1128/aem.68.8.4158-4161.2002 ◽

2002 ◽

Vol 68 (8) ◽

pp. 4158-4161 ◽

Cited By ~ 71

Author(s):

Sun-Young Lee ◽

Richard H. Dougherty ◽

Dong-Hyun Kang

Keyword(s):

Heat Treatment ◽

High Pressure ◽

High Temperature ◽

Apple Juice ◽

Inhibitory Effects ◽

Alicyclobacillus Acidoterrestris

ABSTRACT The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90°C).

Download Full-text

Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102299 ◽

2020 ◽

Vol 60 ◽

pp. 102299 ◽

Cited By ~ 2

Author(s):

J.N. Sauceda-Gálvez ◽

M. Tió-Coma ◽

M. Martinez-Garcia ◽

M.M. Hernández-Herrero ◽

R. Gervilla ◽

...

Keyword(s):

High Pressure ◽

Apple Juice ◽

Alicyclobacillus Acidoterrestris ◽

Ultra High Pressure ◽

Uv C

Download Full-text

Combined Treatment of High Pressure and Heat on Killing Spores of Alicyclobacillus acidoterrestris in Apple Juice Concentrate

Journal of Food Protection ◽

10.4315/0362-028x-69.5.1056 ◽

2006 ◽

Vol 69 (5) ◽

pp. 1056-1060 ◽

Cited By ~ 38

Author(s):

SUN-YOUNG LEE ◽

HYUN-JUNG CHUNG ◽

DONG-HYUN KANG

Keyword(s):

High Pressure ◽

Apple Juice ◽

Combined Treatment ◽

Dependent Manner ◽

Pressure Treatment ◽

Alicyclobacillus Acidoterrestris ◽

High Pressure Treatment ◽

Log Reduction ◽

Juice Concentrate ◽

Apple Juice Concentrate

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.

Download Full-text

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽

10.3390/foods10020295 ◽

2021 ◽

Vol 10 (2) ◽

pp. 295

Author(s):

Arianna Cubeddu ◽

Patrizia Fava ◽

Andrea Pulvirenti ◽

Hossein Haghighi ◽

Fabio Licciardello

Keyword(s):

High Pressure ◽

Apple Juice ◽

High Pressure Processing ◽

Color Variation ◽

Mechanical Resistance ◽

Refrigerated Storage ◽

Pet Bottles ◽

Suitability Assessment ◽

Fungal Load ◽

Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Download Full-text