Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content

Gouvea, Fabiola S.; Qiu, Shuang; Worobo, Randy W.; Xavier, Bruno M.; Walter, Eduardo Henrique Miranda; Rosenthal, Amauri

doi:10.1016/j.ifset.2020.102490

Cited by 30 publications

(3 citation statements)

References 24 publications

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“…The respective YM populations were 2.2, 2.5, and 2.8 log cfu/ml for the same condition. Higher mortality of microorganisms at a lower pH has been emphasized by Gouvea et al (2020) and Timmermans et al (2014). At a lower pH, the additional H + ions lead to a hurdle to the microorganism’s survival, thus showing a lower population in the juice (Baeles, 2004).…”

Section: Resultsmentioning

confidence: 91%

“…Preetha et al (2020) obtained a reduction in the E. coli (MTCC 433) population of 4.0 and 4.5 log cycles in orange (pH 3.8) and pineapple juice (pH 4.0) when exposed to a PL dose of 95.2 J/cm 2 . Gouvea et al (2020) reported that changing the food matrix by increasing the pH increased the confrontation of Salmonella spp., which eventually affected cell damage and microbial vulnerability. To conclude, both pH and total fluence significantly affected microbial lethality.…”

Section: Resultsmentioning

confidence: 99%

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Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Shaik

Chakraborty

2022

Food Processing Preservation

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Sweet lime (Citrus limetta), also known as mosambi, belongs to the family Rutaeceae. It is an abundant source of bioactive compounds.Sweet lime also benefits human health by easing digestion, curing scurvy and diabetes, treating dehydration, sunstroke, and skin-related issues (ul Ashraf et al., 2020). With all the products made from sweet lime, juice is an important commercial product in many countries.The mild palatable flavor, unique aroma, and color make the juice more refreshing, and it is highly preferred among other juices. The worldwide annual production of the lime fruit is about 19.4 million tonnes. The top sweet lime producing countries are Mexico, China, India, Argentina, Turkey, and Brazil, which contribute to 65% of the world's production (FAOSTAT, 2019). The production of lime in India is continuously growing due to India's rising demand for fruit juices.Untreated sweet lime juice is susceptible to microbial spoilage, enzymatic activities, and physical changes, which diminish its quality and shelf life. In a study by Tournas et al. (2006), Saccharomyces spp., and Candida are the spoilage microbes in citrus fruit products. Furthermore, pathogens such as Listeria monocytogenes and Escherichia coli should be eliminated in the juice (Hiremath & Ramaswamy, 2012;Palgan et al., 2011). To ensure the safety of the processed juice, it is essential to reduce the pathogen population by 5 log cycles (FDA, 2004). On the other hand, pectin methyl esterase (PME), peroxidase (POD), and polyphenol oxidase (PPO) are the spoilage enzymes responsible for cloud destabilization, enzymatic browning, and flavor alteration in fruit juices. Therefore, the processed juice should also be stable from the enzymatic activity to remain appealing to consumers. The pH of the juice is one of the main influencing factors controlling microbial spoilage (Aneja et al., 2014).

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Shaik

Chakraborty

2022

Food Processing Preservation

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“…Along with these minor amounts, hydrogen peroxide is produced, which is bactericidal. Gouvea et al (2020) and Timmermans et al (2014) claim that lower pH increases microorganism mortality. At a lower pH, the excess H+ ions create a barrier to microbe life, leading to a lower population of microbiota in the juice (Beales, 2004).…”

Section: Microbial Qualitymentioning

confidence: 99%

Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention

Shaik

Chakraborty

2022

J Food Process Engineering

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The effect of pH on microbial, enzyme inactivation, and bioactive retention in ultrasound (US) treated sweet lime (Citrus limetta) juice was studied. The pH of the juice varied at 3.5, 4.0, and 4.5, whereas the US duty cycle (DC) ranged between 75% and 95% (0.07-0.7 W/cm 3 ), and the treatment time varied between 15 and 30 min. More than 5-log reduction in Saccharomyces cerevisiae and Escherichia coli was achieved at DC 95% (25 min) while Listeria monocytogenes got inactivated at DC 85% (25 min). 95%-99% inactivation of peroxidase and pectin methylesterase was achieved at DC 95% (30 min), while 60% inactivation in polyphenol oxidase (PPO) was observed. The addition of ascorbic acid (1 g/L) as an EI resulted in the complete inactivation of PPO at DC 85% (25 min). A maximum color change (ΔE*) of 2.6 was noticed at the highest US treatment condition (DC 95%, 30 min). Eventually, pH showed a marginal effect (<5%) on retaining vitamin C and bioactive compounds, but US treatment enhanced them. US treatment at DC 95% (30 min) produced microbially safe (>5-log cycle reduction) and enzymatically stable (99% enzyme inactivation) juice. To conclude, optimized US treatment increased total phenolic content (TPC), antioxidant capacity, and vitamin C in sweet lime juice by 16.7%, 10.7%, and 14.1%, respectively. Practical applicationsConsumer demand for superior quality sweet lime juice with minimal processing. This

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Emerging Techniques in Food Preservation

Aggarwal,

Sehgal

2023

Nutritional Science and Technology

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Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content

Cited by 30 publications

References 24 publications

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention

Emerging Techniques in Food Preservation

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