Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/32325 |
Resumo: | The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat |
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Haberbeck, Letícia UngarettiRiehl, Carlos Alberto da SilvaSalomão, Beatriz de Cássia MartinsAragão, Glaucia Maria Falcão2021-04-26T19:32:18Z2021-04-26T19:32:18Z2012-04-01HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.0210023-6438https://repositorio.ufrn.br/handle/123456789/3232510.1016/j.lwt.2011.09.021ElsevierAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessSothermal inactivationWeibull modelBacillus coagulansOregano essential oilIBacillus coagulans spore inactivation through the application of oregano essential oil and heatinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heatengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALBacillusCoagulansSpore_Salomao_2012.pdfBacillusCoagulansSpore_Salomao_2012.pdfapplication/pdf355182https://repositorio.ufrn.br/bitstream/123456789/32325/1/BacillusCoagulansSpore_Salomao_2012.pdf3e4868d8837b0c6f29d4fc3ae3ae72f2MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/32325/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32325/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53TEXTBacillusCoagulansSpore_Salomao_2012.pdf.txtBacillusCoagulansSpore_Salomao_2012.pdf.txtExtracted texttext/plain36153https://repositorio.ufrn.br/bitstream/123456789/32325/4/BacillusCoagulansSpore_Salomao_2012.pdf.txt1d948264bcf5b55d3a12e9f681d88513MD54THUMBNAILBacillusCoagulansSpore_Salomao_2012.pdf.jpgBacillusCoagulansSpore_Salomao_2012.pdf.jpgGenerated Thumbnailimage/jpeg1725https://repositorio.ufrn.br/bitstream/123456789/32325/5/BacillusCoagulansSpore_Salomao_2012.pdf.jpg461a5e0f37f4db53a8cd4e03652ab06cMD55123456789/323252021-05-02 08:35:28.558oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-05-02T11:35:28Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
title |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
spellingShingle |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat Haberbeck, Letícia Ungaretti Sothermal inactivation Weibull model Bacillus coagulans Oregano essential oilI |
title_short |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
title_full |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
title_fullStr |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
title_full_unstemmed |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
title_sort |
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat |
author |
Haberbeck, Letícia Ungaretti |
author_facet |
Haberbeck, Letícia Ungaretti Riehl, Carlos Alberto da Silva Salomão, Beatriz de Cássia Martins Aragão, Glaucia Maria Falcão |
author_role |
author |
author2 |
Riehl, Carlos Alberto da Silva Salomão, Beatriz de Cássia Martins Aragão, Glaucia Maria Falcão |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Haberbeck, Letícia Ungaretti Riehl, Carlos Alberto da Silva Salomão, Beatriz de Cássia Martins Aragão, Glaucia Maria Falcão |
dc.subject.por.fl_str_mv |
Sothermal inactivation Weibull model Bacillus coagulans Oregano essential oilI |
topic |
Sothermal inactivation Weibull model Bacillus coagulans Oregano essential oilI |
description |
The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-04-01 |
dc.date.accessioned.fl_str_mv |
2021-04-26T19:32:18Z |
dc.date.available.fl_str_mv |
2021-04-26T19:32:18Z |
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.citation.fl_str_mv |
HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.021 |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/32325 |
dc.identifier.issn.none.fl_str_mv |
0023-6438 |
dc.identifier.doi.none.fl_str_mv |
10.1016/j.lwt.2011.09.021 |
identifier_str_mv |
HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.021 0023-6438 10.1016/j.lwt.2011.09.021 |
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https://repositorio.ufrn.br/handle/123456789/32325 |
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eng |
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eng |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ |
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openAccess |
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Elsevier |
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Elsevier |
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