Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/26610 |
Resumo: | A spore-forming bacterium, Alicyclobacillus acidoterrestris, is often responsible for fruit juices quality degradation. The objective was to study the influence of ultrasounds and combinations with temperature (thermosonication) on A. acidoterrestris spores inactivation in apple juices. Commercially available juice was artificially inoculated with the bacterium (∼105 CFU/mL). Sonication was carried out in an ultrasonic bath (35 kHz; 120–480 W) at room temperature and at 70, 80, 85, 90 and 95 °C for different times. Thermal treatments at the same temperatures were performed as a control. Sonication had no significant effect on A. acidoterrestris spores inactivation. However, when applied at 70 and 80 °C, it allowed 1 log-cycle more of inactivation when compared to thermal treatments and at the end of the processes. Ultrasounds at higher temperatures required approximately half of the treatment time to attain the same inactivation that occurred when the thermal processes were applied alone. In thermosonicated juices, spores decreased by 4.8, 4.7 and 5.5 log-cycles (at 85, 90 and 95 °C, respectively) after 90, 60 and 20 min. The Weibull model satisfactorily fitted inactivation data of thermosonicated juices. Thermosonication is efficient for A. acidoterrestris spores inactivation, with a drastic impact on spores’ loads when high temperatures are used. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatmentsUltrasoundsPasteurizationSpores inactivationWeibull modelA spore-forming bacterium, Alicyclobacillus acidoterrestris, is often responsible for fruit juices quality degradation. The objective was to study the influence of ultrasounds and combinations with temperature (thermosonication) on A. acidoterrestris spores inactivation in apple juices. Commercially available juice was artificially inoculated with the bacterium (∼105 CFU/mL). Sonication was carried out in an ultrasonic bath (35 kHz; 120–480 W) at room temperature and at 70, 80, 85, 90 and 95 °C for different times. Thermal treatments at the same temperatures were performed as a control. Sonication had no significant effect on A. acidoterrestris spores inactivation. However, when applied at 70 and 80 °C, it allowed 1 log-cycle more of inactivation when compared to thermal treatments and at the end of the processes. Ultrasounds at higher temperatures required approximately half of the treatment time to attain the same inactivation that occurred when the thermal processes were applied alone. In thermosonicated juices, spores decreased by 4.8, 4.7 and 5.5 log-cycles (at 85, 90 and 95 °C, respectively) after 90, 60 and 20 min. The Weibull model satisfactorily fitted inactivation data of thermosonicated juices. Thermosonication is efficient for A. acidoterrestris spores inactivation, with a drastic impact on spores’ loads when high temperatures are used.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTremarin, AndréiaCanbaz, Emine AsikBrandão, Teresa R. S.Silva, Cristina L. M.2019-01-04T10:59:35Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/26610engTremarin, A., Canbaz, E. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT, 102, 159–163. https://doi.org/10.1016/j.lwt.2018.12.0270023-643810.1016/j.lwt.2018.12.0271096-112785058413686000458226600023info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-03T01:41:36Zoai:repositorio.ucp.pt:10400.14/26610Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:21:14.848830Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
title |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
spellingShingle |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments Tremarin, Andréia Ultrasounds Pasteurization Spores inactivation Weibull model |
title_short |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
title_full |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
title_fullStr |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
title_full_unstemmed |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
title_sort |
Modelling alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments |
author |
Tremarin, Andréia |
author_facet |
Tremarin, Andréia Canbaz, Emine Asik Brandão, Teresa R. S. Silva, Cristina L. M. |
author_role |
author |
author2 |
Canbaz, Emine Asik Brandão, Teresa R. S. Silva, Cristina L. M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tremarin, Andréia Canbaz, Emine Asik Brandão, Teresa R. S. Silva, Cristina L. M. |
dc.subject.por.fl_str_mv |
Ultrasounds Pasteurization Spores inactivation Weibull model |
topic |
Ultrasounds Pasteurization Spores inactivation Weibull model |
description |
A spore-forming bacterium, Alicyclobacillus acidoterrestris, is often responsible for fruit juices quality degradation. The objective was to study the influence of ultrasounds and combinations with temperature (thermosonication) on A. acidoterrestris spores inactivation in apple juices. Commercially available juice was artificially inoculated with the bacterium (∼105 CFU/mL). Sonication was carried out in an ultrasonic bath (35 kHz; 120–480 W) at room temperature and at 70, 80, 85, 90 and 95 °C for different times. Thermal treatments at the same temperatures were performed as a control. Sonication had no significant effect on A. acidoterrestris spores inactivation. However, when applied at 70 and 80 °C, it allowed 1 log-cycle more of inactivation when compared to thermal treatments and at the end of the processes. Ultrasounds at higher temperatures required approximately half of the treatment time to attain the same inactivation that occurred when the thermal processes were applied alone. In thermosonicated juices, spores decreased by 4.8, 4.7 and 5.5 log-cycles (at 85, 90 and 95 °C, respectively) after 90, 60 and 20 min. The Weibull model satisfactorily fitted inactivation data of thermosonicated juices. Thermosonication is efficient for A. acidoterrestris spores inactivation, with a drastic impact on spores’ loads when high temperatures are used. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-04T10:59:35Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/26610 |
url |
http://hdl.handle.net/10400.14/26610 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Tremarin, A., Canbaz, E. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT, 102, 159–163. https://doi.org/10.1016/j.lwt.2018.12.027 0023-6438 10.1016/j.lwt.2018.12.027 1096-1127 85058413686 000458226600023 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131912772517888 |