Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva

Detalhes bibliográficos
Autor(a) principal: Silva, Paulo Ricardo Santos da
Data de Publicação: 2023
Outros Autores: Mann, Michele Bertoni, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/15609
Resumo: A wide variety of microorganisms can contaminate food products. Due to low pH, fruits are mostly spoiled by fungi. The growth of fungi on fruits depends on the characteristics of the food and on environmental factors. In this context, the predictive microbiology is one option for studying and designing strategies to control microbial growth on foods. Thus, the aim of this work was to develop a model to predict the growth and the spoilage of low acid fruits contaminated by Byssochlamys fulva spores based on the storage temperature, pH and sugar content of the fruit. The growth behavior of this microorganism in modified potato-dextrose culture medium was studied as a function of temperature (20, 28, 36oC), pH (4, 5, 6) and sugar content (0, 5, 10, 15% m/v). A mathematical model was constructed to quantify the effect of these factors on the growth kinetics of this fungus and on the time to spoil the product, using linear model and Gibson-type model. The growth curves of B. fulva in pulps of mango, melon, papaya and tomato were obtained experimentally from which the time to spoil was determined and compared with the results predict by the mathematical model in the range of 20ºC to 36ºC. The developed model described satisfactorily the time to spoil, showing better results for melon pulp, for which the accuracy of the model was greater than 90%. The proposed model has a great potential to predict the shelf life of those foods contaminated by this fungus, mainly under lower storage temperature conditions.
id UFV-6_c54d168683440d3924432befc3092967
oai_identifier_str oai:ojs.periodicos.ufv.br:article/15609
network_acronym_str UFV-6
network_name_str The Journal of Engineering and Exact Sciences
repository_id_str
spelling Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulvaProposta de um modelo genérico para predizer o tempo de rejeição de polpas de frutas de baixa acidez contaminadas por Byssochlamys fulvaPredictive Microbiology. Growth. Fungi. Shelf Life.Microbiologia Preditiva. Crescimento. Fungo. Vida de Prateleira.A wide variety of microorganisms can contaminate food products. Due to low pH, fruits are mostly spoiled by fungi. The growth of fungi on fruits depends on the characteristics of the food and on environmental factors. In this context, the predictive microbiology is one option for studying and designing strategies to control microbial growth on foods. Thus, the aim of this work was to develop a model to predict the growth and the spoilage of low acid fruits contaminated by Byssochlamys fulva spores based on the storage temperature, pH and sugar content of the fruit. The growth behavior of this microorganism in modified potato-dextrose culture medium was studied as a function of temperature (20, 28, 36oC), pH (4, 5, 6) and sugar content (0, 5, 10, 15% m/v). A mathematical model was constructed to quantify the effect of these factors on the growth kinetics of this fungus and on the time to spoil the product, using linear model and Gibson-type model. The growth curves of B. fulva in pulps of mango, melon, papaya and tomato were obtained experimentally from which the time to spoil was determined and compared with the results predict by the mathematical model in the range of 20ºC to 36ºC. The developed model described satisfactorily the time to spoil, showing better results for melon pulp, for which the accuracy of the model was greater than 90%. The proposed model has a great potential to predict the shelf life of those foods contaminated by this fungus, mainly under lower storage temperature conditions.Uma ampla variedade de microrganismos pode contaminar produtos alimentícios. Devido ao seu baixo pH, frutas são frequentemente degradadas por fungos. O crescimento de fungos em frutas depende de características do alimento, assim como das condições armazenamento. Neste contexto, a microbiologia preditiva é uma opção para melhor compreender esses fenômenos e estabelecer estratégias visando evitar o crescimento microbiano em alimentos. Deste modo, o objetivo deste estudo foi desenvolver um modelo capaz predizer o tempo para a deterioração de frutas de baixa acidez contaminadas por esporos de Byssochlamys fulva, em função da temperatura, do pH e do teor de açúcares da fruta. Para tanto, o comportamento de crescimento desse microrganismo foi inicialmente estudado em meio de cultura ágar-batata-dextrose em função da temperatura (20, 28, 36ºC), pH (4, 5, 6) e teor de açúcares (0, 5, 10, 15% m/v). Um equacionamento matemático foi construído para quantificar o efeito desses fatores sobre a cinética de crescimento do fungo e sobre o tempo de rejeição do produto, constituído pelo modelo linear e um modelo do tipo Gibson. Curvas de crescimento de B. fulva em polpas de manga, melão, mamão e tomate foram obtidas experimentalmente. A partir delas foi determinado o tempo de rejeição dessas polpas e esse valor foi comparado com aquele predito pelo modelo matemático construído, no intervalo de 20ºC a 36ºC. O equacionamento desenvolvido descreveu satisfatoriamente o tempo de rejeição para esses alimentos, mostrando melhores resultados para a polpa de melão, para a qual a exatidão da predição foi superior a 90%. Em síntese, o modelo proposto neste trabalho mostra-se viável para predizer o tempo de vida de prateleira de alimentos contaminados por esporos desse fungo, principalmente quando armazenados em condições de baixa temperatura.Universidade Federal de Viçosa - UFV2023-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1560910.18540/jcecvl9iss3pp15609-01eThe Journal of Engineering and Exact Sciences; Vol. 9 No. 3 (2023); 15609-01eThe Journal of Engineering and Exact Sciences; Vol. 9 Núm. 3 (2023); 15609-01eThe Journal of Engineering and Exact Sciences; v. 9 n. 3 (2023); 15609-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/15609/7881Copyright (c) 2023 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Paulo Ricardo Santos daMann, Michele BertoniTessaro, Isabel CristinaMarczak, Ligia Damasceno Ferreira2023-05-24T13:48:02Zoai:ojs.periodicos.ufv.br:article/15609Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-05-24T13:48:02The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
Proposta de um modelo genérico para predizer o tempo de rejeição de polpas de frutas de baixa acidez contaminadas por Byssochlamys fulva
title Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
spellingShingle Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
Silva, Paulo Ricardo Santos da
Predictive Microbiology. Growth. Fungi. Shelf Life.
Microbiologia Preditiva. Crescimento. Fungo. Vida de Prateleira.
title_short Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
title_full Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
title_fullStr Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
title_full_unstemmed Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
title_sort Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva
author Silva, Paulo Ricardo Santos da
author_facet Silva, Paulo Ricardo Santos da
Mann, Michele Bertoni
Tessaro, Isabel Cristina
Marczak, Ligia Damasceno Ferreira
author_role author
author2 Mann, Michele Bertoni
Tessaro, Isabel Cristina
Marczak, Ligia Damasceno Ferreira
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Paulo Ricardo Santos da
Mann, Michele Bertoni
Tessaro, Isabel Cristina
Marczak, Ligia Damasceno Ferreira
dc.subject.por.fl_str_mv Predictive Microbiology. Growth. Fungi. Shelf Life.
Microbiologia Preditiva. Crescimento. Fungo. Vida de Prateleira.
topic Predictive Microbiology. Growth. Fungi. Shelf Life.
Microbiologia Preditiva. Crescimento. Fungo. Vida de Prateleira.
description A wide variety of microorganisms can contaminate food products. Due to low pH, fruits are mostly spoiled by fungi. The growth of fungi on fruits depends on the characteristics of the food and on environmental factors. In this context, the predictive microbiology is one option for studying and designing strategies to control microbial growth on foods. Thus, the aim of this work was to develop a model to predict the growth and the spoilage of low acid fruits contaminated by Byssochlamys fulva spores based on the storage temperature, pH and sugar content of the fruit. The growth behavior of this microorganism in modified potato-dextrose culture medium was studied as a function of temperature (20, 28, 36oC), pH (4, 5, 6) and sugar content (0, 5, 10, 15% m/v). A mathematical model was constructed to quantify the effect of these factors on the growth kinetics of this fungus and on the time to spoil the product, using linear model and Gibson-type model. The growth curves of B. fulva in pulps of mango, melon, papaya and tomato were obtained experimentally from which the time to spoil was determined and compared with the results predict by the mathematical model in the range of 20ºC to 36ºC. The developed model described satisfactorily the time to spoil, showing better results for melon pulp, for which the accuracy of the model was greater than 90%. The proposed model has a great potential to predict the shelf life of those foods contaminated by this fungus, mainly under lower storage temperature conditions.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/15609
10.18540/jcecvl9iss3pp15609-01e
url https://periodicos.ufv.br/jcec/article/view/15609
identifier_str_mv 10.18540/jcecvl9iss3pp15609-01e
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/15609/7881
dc.rights.driver.fl_str_mv Copyright (c) 2023 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 9 No. 3 (2023); 15609-01e
The Journal of Engineering and Exact Sciences; Vol. 9 Núm. 3 (2023); 15609-01e
The Journal of Engineering and Exact Sciences; v. 9 n. 3 (2023); 15609-01e
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
_version_ 1808845239789551616

Registros relacionados