Quantitative assessment of the shelf life of ozonated apple juice

Use of natural antimicrobials and high pressure homogenization to control the growth of Saccharomyces bayanus in apple juice

“…Many authors reported that juice concentrates, fruit pulps, packed fruit juices and soft drinks are particularly prone to fermentative spoilage with Saccharomyces cerevisiae, Saccharomyces bayanus and to a lesser extent with Saccharomyces pastorianus (Arias, Burns, Friedrich, Goodrich, & Parish, 2002;Las Heras-Vazquez, Mingorance-Cazorla, ClementeJimenez, & Rodriguez-Vico, 2003;Patil et al, 2011;Sancho, Gimè-nez-Jurado, Malfeito-Ferreira, & Loureiro, 2000).…”

“…In particular, yeasts predominate in the spoilage of acid foods as they have the ability to grow at low pH, high sugar concentration and low water activity (Patil, Valdramis, Tiwari, Cullen, & Bourke, 2011); fruit juices are generally rich in simple carbohydrates and complex nitrogen sources and hence are ideal substrates for yeasts. More than 110 species of yeasts have been listed as associated with food and food products and 40 of them are associated with soft drinks (Patil et al, 2011).…”

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

“…The shelf-life of food products is of increasing interest since food consumption is expected to add health benefits beyond nutritional values (Fischer, Dettmann, Carle, & Kammerer, 2011;Jensen, Oestdal, Clausen, Andersen, & Skibsted, 2011;Patil, Valdramidis, Tiwari, Cullen, & Bourke, 2011). Previously it was shown that the nutritional value of cereal-based food was increased by the addition of flavonoids and related plant antioxidants, which extended shelf-life (Shukla, 1993).…”

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

“…The FDA's approval of ozone as a direct additive to food in 2001 led to the application of ozone for processing of various fruit juices, including apple cider (Steenstrup & Floros, 2004), apple juice (Choi et al, 2012;Patil, Valdramidis, Tiwari, Cullen & Bourke, 2011;Patil et al, 2010a), orange juice (Patil, Bourke, Frías, Tiwari & Cullen, 2009;Patil, Valdramidis, Cullen, Frias & Bourke, 2010b;Tiwari, Muthukumarappan, O'Donnell & Cullen, 2008a,b), blackberry juice (Tiwari, O'Donnell, Brunton & Cullen, 2009a) and tomato juice (Tiwari, O'Donnell, Brunton and Cullen, 2009a). Regarding apple juice and cider, guidance for industry was issued by the FDA (United States Food, Administration Drug & USFDA., 2004) establishing processing and compositional factors needed to be controlled to ensure the efficacy of the ozonation process.…”