Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

Evelyn, S.; Kim, H.J.; Silva, Filipa

doi:10.1016/j.foodcont.2015.06.033

Cited by 109 publications

(51 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the Weibull model has previously proved to be useful for fitting the survival curves of various microbial spores inactivated by HPP. [19][20][21]59,60] The Weibull scale parameter b value for 0.0%, 4.8%, and 7.0% alc/vol beers increased linearly from 0.596, 1.359, and 1.229-2.092, 3.731, and 3.963 with an increase in pressure from 200 to 400 MPa, respectively (Figure 3(a) and Table 1). This increase demonstrates that b is pressure dependent in which the higher the pressure, the higher is the value of b, which translates in higher rate of microbial inactivation.…”

Section: Effect Of Carbonation and Alcohol Content On The Hpp Inactivmentioning

confidence: 99%

See 1 more Smart Citation

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Milani

Silva

2016

High Pressure Research

View full text Add to dashboard Cite

The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400 MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10 min processing time decreased by 3.1, 4.9, and ≥ 6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400 MPa, 7.2 s could ensure the minimum pasteurization of beers and for 600 MPa 5 s were enough for ≥ 7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat. ARTICLE HISTORY

show abstract

Section: Effect Of Carbonation and Alcohol Content On The Hpp Inactivmentioning

confidence: 99%

“…[19][20][21][22][23][24][25][26] Generally, pressurization is carried out for a desired time in a confined space (pressure vessel) through a pressure transmitting medium, which is usually distilled water. Thus, this technology is also referred as high hydrostatic pressure (HHP).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Milani

Silva

2016

High Pressure Research

View full text Add to dashboard Cite

show abstract

“…High‐pressure processing is another nonthermal technology that can be successful combined with heat. Evelyn and others () found that HPP‐75 °C process was the most effective technique for inactivating Neosartorya fischeri ascospores in apple juice. In the same way, HHP‐600 MPa/50 °C reduced by 3 log CFU/mL Al.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

show abstract

“…High pressure processing uses high hydrostatic pressure generally in the range of 100 MPa to 1,000 MPa to eliminate or reduce the population of pathogens and spoilage microorganisms and to inactivate enzymes that may cause undesirable changes (de Castro Leite Júnior, Lima Tribst, & Cristianini, ; Evelyn, Kim, & Silva, ; Norton & Sun, ; Ros‐Polski, Koutchma, Xue, Defelice, & Balamurugan, ; Terefe, Delon, Buckow, & Versteeg, ). Also, HPP is increasingly being used in food and raw materials to obtain new sensory and functional properties (Espinosa, Díaz, Linares, Teruel, & Garrido, ; Huang et al, ; Kovac et al, ; Savadkoohi, Bannikova, Mantri, & Kasapis, ; Tao et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Aguirre

Karwe

Borneo

2017

J Food Process Preserv

View full text Add to dashboard Cite

In this study, cookie dough was subjected to high pressure processing (HPP) to evaluate the effect of this technology on the microbiological features and on the quality characteristics of both the dough and the cookies. HPP reduced the microbial counts of mesophilic bacteria and yeast/molds. Microbiological inactivation in the cookie dough was maintained for 7 days of storage at ambient temperature suggesting extended shelf‐life of the cookie dough. Cookie dough treated with HPP had higher density. Upon baking the spread rate of HPP treated dough was higher resulting in less baking time. The HPP cookie dough and the corresponding cookies made from them had darker tones compared to the untreated dough. Digital images of cookie surfaces showed that HPP cookies had smoother surface and tiny cracks which were evenly distributed. Practical applications The utilization of high pressure for processing represents an opportunity to aid in the preservation and extension of self‐life of cereal products. Cookie dough, traditionally not preserved a room temperature, can be processed by high pressure and stored at ambient temperature. Cookies prepared with high pressured cookie dough spread faster during baking reducing total cooking time significantly, reducing, thus, processing time. Cookie quality characteristics are not significantly affected by high pressure processing.

show abstract

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

Cited by 109 publications

References 59 publications

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Contact Info

Product

Resources

About