Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”

Oliveira, Rodrigo B.A.; Baptista, Rafaela C.; Chincha, Alexandra A.I.A.; Conceição, Deborah A.; Nascimento, Janaína Santos; Costa, Leonardo E.O.; Cruz, Adriano G.; Sant’Ana, Anderson S.

doi:10.1016/j.foodcont.2017.08.030

Cited by 30 publications

(10 citation statements)

References 24 publications

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“…Second, the encapsulation matrix with carrier material had a protective effect during the drying process independently of the processing temperature. The hydrophilic groups of the denatured whey proteins from the culture medium (sterilized at 394 K for 900 s) could interact with the other components of the carrier material (maltodextrin and whey) resulting in the formation of a “gel-like” thin layer, which protects the microorganism from the migration of intracellular water to the environment 48,49 . Third, during the RW drying, the energy transfer is carried out by conduction, radiation and, to a lesser extent, convection 50 .…”

Section: Discussionmentioning

confidence: 99%

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Aragón-Rojas

Quintanilla-Carvajal

Hernández‐Sánchez

et al. 2019

Sci Rep

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The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.

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Section: Discussionmentioning

confidence: 99%

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Aragón-Rojas

Quintanilla-Carvajal

Hernández‐Sánchez

et al. 2019

Sci Rep

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“…The effect of fat content on the thermal inactivation of food pathogens has been investigated to some extent in the past, but different studies show contradictory results. Increasing the fat content of food products resulted in an increase (Fain et al, 1991;Ahmed et al, 1995;Chhabra et al, 1999;Juneja et al, 2001) or decrease (Schultze et al, 2007;Oliveira et al, 2018) of the resistance to thermal inactivation of submerged bacteria in the foods, depending on the specific case study. In other studies, no significant effect of fat content on thermal inactivation kinetics was observed (Kotrola and Conner, 1997;Stoltenberg et al, 2006;Byelashov et al, 2010;Kim and Kang, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

et al. 2020

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“…In the last years, predictive models were generated for many dairy products. Most recently, predictive microbiology was applied to determine the thermal inactivation kinetics of Paenibacillus sanguinis and Clostridium sporogenes in full and low fat 'requeijão cremoso' (Oliveira et al, 2018). Nowadays, predictive microbiology is also applied to investigate interaction between microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

Łobacz

Kowalik

Żulewska

2019

Int J of Food Sci Tech

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The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25°C and analysed in terms of physico-chemical and microbiological characteristics. Three primary models were used to estimate the kinetic parameters of S. enterica subsp. enterica. The secondary Arrhenius model was used to establish the relationship between temperature and parameter a of the Weibull model. Additionally, prediction of S. enterica subsp. enterica survival as a function of storage temperature was made. S. enterica subsp. enterica growth was inhibited during storage, and bacteria survived for an extensive period of time at high number (60 day at 5°C, 26 day at 25°C). The storage temperature significantly influenced the inactivation rate of Salmonella in raw milk ripened cheese and proceeded faster at 25°C compared to remaining storage temperature. Obtained results suggest that contamination by Salmonella in raw milk cheese might result in residual risk.

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Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”

Cited by 30 publications

References 24 publications

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

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