The effect of preservatives on Alicyclobacillus acidoterrestris and Propionibacterium cyclohexanicum in fruit juice

Combining eugenol and cinnamaldehyde to control the growth of Alicyclobacillus acidoterrestris

“…Reported temperature growth ranges for A. acidoterrestris are 25-60°C (Bevilacqua et al, 2008c;Walker & Phillps, 2008b).…”

“…Spores are able to germinate and grow at pH less than 4 and have a D values of 16-23 min at 90°C, thus surviving the traditional thermal treatments employed by fruit juice producers (Walker & Phillps, 2008b); the conditions of the media and/or juices could affect strongly heat resistance of the spores: pH and the content in soluble solids (SS) were the most significant variables (Bevilacqua et al, 2008c).…”

Incidence of microorganisms from fresh orange juice processed by squeezing machines

“…Salmonella spp., Escherichia coli and Staphylococcus aureus, have been isolated from this type of juice (Al-Jedah & Robinson, 2002;Martínez-Gonzalez, Navarro-Hidalgo, Castillo, Villarruel-López, & Torres-Vitela, 2006;Piló et al, 2009;Raybaudi-Massilia et al, 2009). Other bacteria such as Alicyclobacillus spp., Enterobacter spp., Erwinia spp., Propionibacterium cyclohexanicum, Pseudomonas spp., and lactic acid bacteria have been also detected as spoilage organisms in cut fruit and juices by several authors (Brackett, 2001;Chang & Kang, 2004;Paof & Petracek, 1997;Walker & Phillips, 2008).…”

Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

“…For prevention of these microorganisms in fruit juices, thermal treatment is the effective method for microbial inactivation but it may produce unwanted characteristics on foods like nutrient loss or also freshness reduction like flavor (Kuldiloke at el., 2008; Carbo et al, 2010). Chemical preservatives, such as benzoic acid and potassium (2E, 4E)-2, 4-hexadienoate (Potassium sorbate) are commonly employed in fruit juices and beverages to extend their shelf life (Walker and Phillips, 2008). However, consumers demand for safe and fresh foods which are not preserved with chemicals, leads to the increased rate forusing preservatives derived from naturein foods Apple is a popular known fruit and it is consumed all over the world (Potter et al, 2007).…”