Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

Relationship between optical properties of beverages and microbial inactivation by intense pulsed light

“…They found that increasing the turbidity of apple cider negatively impacted the effectiveness of UV disinfection, resulting in a lower inactivation rate. Similar results were obtained by Ferrario, Alzamora, and Guerrero (2015). All of these results indicate that maintaining the total fluence of IPL passing through the sample is crucial for microbial reduction.…”

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

“…In order to protect consumers' health, food safety is an important parameter for placing these products on the food market. For instance, fruit juices can be contaminated with pathogenic microorganisms that can grow and survive, causing health problems for consumers [4,5]. Bacteria such as Escherichia coli O157:H7, Salmonella spp., and Listeria spp.…”

Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice

“…However, other alternatives can be found in the literature, like combination with pulsed light (Ferrario et al, 2015), or supercritical carbon dioxide (Ortuño, Balaban, & Benedito, 2014). US can be also combined with antimicrobial compounds, such benzoate and citrus extract Bevilacqua et al, 2014), organic acids (Muñoz et al, 2012;de São Jos e, de Madeiros, Campos Bernardes, & de Andrade, 2014), and chitosan (Guerrero et al, 2005).…”

“…Microwave, high power ultrasound, irradiation, g rays, and pulsed electric field represent some alternative technologies designed to obtain safe foods, while maintaining their nutritional and sensory qualities (Aadil et al, 2015;Engmann, Ma, Tchabo, & Ma, 2014;Ferrario, Alzamora, & Guerrero, 2015). The topic of this paper is the use of ultrasound (US) as an antimicrobial tool.…”