Control of the growth ofAlicyclobacillus acidoterrestrisin industrialized orange juice using rosemary essential oil and nisin

Abstract

Significance and Impact of the Study: Alicyclobacillus sp. are responsible for the deterioration of orange juice, mainly due to their capacity to form spores. In the search for new control alternatives, this study evaluated the antimicrobial activity of rosemary essential oil and its combination with nisin against the vegetative cells and spores of Alicyclobacillus acidoterrestris in orange juice. The phenolic compound content and antioxidant activity of orange juice were also evaluated after the addition of these compounds. Rosemary oil, when associated with nisin, resulted in a sporicidal effect, thus demonstrating its potential application in the prevention of Alicyclobacillus sp. in orange juice.

The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions

“…are the most dominant spore-forming bacteria in the fruit juice industry. Alicyclobacillus acidoterrestris in particular is the most important, since it has been considered as a reference microorganism in fruit juice pasteurization due to its high isolation incidence from spoiled products [4,[6][7][8][9]. A. acidoterrestris is a Gram-positive, thermo-acidophilic, non-pathogenic and endospore-forming bacterium.…”

Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components

“…Essential oils, extracts, and EO components are active against alicyclobacilli and could induce variable levels of spore or cell reduction ( 17 – 19 ). Cinnamaldehyde (100–500 ppm) inhibited A. acidoterrestris for at least 13 days ( 20 ), and eugenol could reinforce its action ( 21 ).…”