Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

Muñoz, A.; Caminiti, Irene M.; Palgan, I.; Pataro, Gianpiero; Noci, F.; Morgan, D.J.; Cronin, D.A.; Whyte, Paul; Ferrari, Giovanna; Lyng, James G.

doi:10.1016/j.foodres.2011.08.020

Cited by 91 publications

(68 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The volatile compounds detected were substantially similar to those reported by Muñoz et al (2012), Guo et al (2012), Dixon and Hewett (2000), Gigot et al (2010), and Riekstina-Dolge et al (2011). About 80 volatile compounds are routinely detected and considered to contribute to overall apple juice aroma (Muñoz et al, 2012).…”

Section: Volatile Compoundssupporting

confidence: 88%

“…About 80 volatile compounds are routinely detected and considered to contribute to overall apple juice aroma (Muñoz et al, 2012). They come from raw materials (primary aroma) and technological processes and storage (secondary aroma) Riekstina-Dolge et al (2011).…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…Furthermore, sonolysis enhances the inactivation of microorganisms (Suslick, 1989). However, less information is available about volatile compounds and off-flavors of sonicated apple juices combined with microbial spoilage (Abid et al, 2013;Gabriel, 2012;Muñoz et al, 2012). After sonication, some liquid matrices (e.g.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

Bastianello

Montemurro

Fasolato

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

Two studies (storage and challenge tests) investigated the microbial shelf life combined with a semi-quantitative determination of volatile compounds of cloudy apple juices after power ultrasound (US) treatment. The sublethal injury of spoiler yeasts (Candida parapsilosis and Rhodotorula glutinis) was also evaluated. The maximum effect of sonication was observed 14 days post-treatment in both tests, especially on psychrotrophic count. Sublethal injury occurred only in C. parapsilosis. Microbiological data estimated the shelf life of sonicated juices to be around 21 days. The typical aroma compounds of the raw juices decreased quickly in control samples compared with sonicated ones. The flavor stability provided by US treatment seemed to be maintained for at least the first 14 days of cold storage. The US affected the shelf life of raw apple juices, probably due to yeast sublethal stress; some specific aroma compounds could be used as freshness or treatment markers.Keywords: sonication; apple juice; quality shelf life; volatile compounds; storage test; challenge test Se investigó el desarrollo microbiológico (respectivamente durante 28 y 60 días) a través de dos estudios (storage y challenge test) relacionando con la determinación semicuantitativa de los compuestos volátiles del jugo de manzana luego del tratamiento por ultrasonidos (US). Fueron evaluados los danos subletales de dos levaduras (Candida parapsilosis y Rhodotorula glutinis). En ambos casos fue observado el máximo efecto de la ultrasonificación después de 14 días del tratamiento, especialmente en la cuenta de bacterias sicrotróficas. Fueron observados danos estadísticamente significativos solo con C. parapsilosis. Los datos microbiológicos de los jugos tratados por ultrasonidos permitieron estimar como plazo de conservación en 21 días. La estabilidad del aroma después del tratamiento por ultrasonidos se mantiene constante por lo menos por los primeros 14 días de almacenamiento en frío. El tratamiento por ultrasonidos modifica la fecha de caducidad del jugo de manzana probablemente provocando estrés en las levaduras. Esta investigación también ha destacado que algunos compuestos específicos del aroma podrían ser utilizados como marcadores de frescura o del tratamiento mismo.

show abstract

Section: Volatile Compoundssupporting

confidence: 88%

Section: Volatile Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

Bastianello

Montemurro

Fasolato

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…The order of the applied treatments had a significant effect on changing the color of the juice. It was also found that different levels of applied energy were ineffective in measuring the qualitative attributes of the apple juice (24). In a study on orange juice, a significant reduction in the amount of ascorbic acid as a function of sound energy density and ultra-sonication time was done.…”

Section: Discussionmentioning

confidence: 99%

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Samani¹,

Lorigooini²,

Rostami³

et al. 2017

J Herbmed Pharmacol

View full text Add to dashboard Cite

Implication for health policy/practice/research/medical education:Considering the benefits of grape juice, including blood purification, treatment of lung, kidney and skin diseases, its pasteurization processing and production are of special importance. Pasteurize grape juice in optimal conditions, a short time and better quality using a system consisting of microwave and ultrasound device to reduce the harmful effects of high temperatures will be valuable for the food industry. Please cite this paper as: Introduction:The thermal pasteurization is a common method for maintaining fruit juice and increasing shelf life, but the thermal processing changes the flavor and color of the products. The aim of this study was to investigate the effect of a new method of combining heat and ultrasound on the number of the Escherichia coli present in grape juice. Methods: In this study, the effects of the microwave power, temperature, ultrasound power and ultrasonic exposure time were evaluated on E. coli count of red grape juice. In order to determine the microbial inactivation by microwave and ultrasound, E. coli at a concentration of 6×10 6 per mL was inoculated to red grape juice. Results: The effects of microwave power, grape juice temperature, ultrasound power and ultrasonic exposure time on the reduction of E. coli were significant (P < 0.05). The model showed that in reducing E. coli the importance of the final temperature of the juice was higher than the microwave power. In addition, the ultrasonic power was more effective in E. coli reduction as compared to the microwave power. Conclusion: Both sample temperature and ultrasonic duration were important independent variables and effective factors on E. coli reduction.

show abstract

“…State of the art of assuring and demonstrating 5 log reduction was described in terms of applying optimized nonthermal treatment [1,20,42]. Nonthermal techniques can be combined [10,13,[43][44][45][46] or be used with antimicrobial agents [47][48][49] or in combination with mild heating [1,22,50]. It is necessary to follow critical control processes of nonthermal processing [51][52][53] in order to have no recovery or revitalization of microorganisms after processing [54,55].…”

Section: Microbial Food Safetymentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

show abstract

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

Cited by 91 publications

References 42 publications

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Contact Info

Product

Resources

About