Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice

Porębska, Izabela; Sokołowska, Barbara; Skąpska, Sylwia; Rzoska, Sylwester J.

doi:10.1016/j.foodcont.2016.06.005

Cited by 45 publications

(14 citation statements)

References 45 publications

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“…Una combinación de tratamientos no térmicos también puede atacar microorganismos no benéficos en jugos de manzana, siendo el caso de Alicyclobacillus acidoterrestris bacteria con muchas resistencias y que puede desarrollarse en jugos pasteurizados. Porębska et al (2017) determinaron que el CO 2 supercrítico y las altas presiones hidrostáticas a temperaturas moderadamente elevadas podrían ser una técnica útil para la inactivación de estas. Respecto a la vida útil de productos tratados con ultra altas presiones hidrostáticas (UAPH), Juarez-Enriquez et al 82015) evaluaron lotes de jugo de manzana a 430 MPa durante 7 min, midiendo el efecto en la calidad fisicoquímica y microbiológica, durante el almacenamiento a 4 °C durante 34 días.…”

Section: Aplicación De Altas Presiones En Frutas Mínimamente Procesadas Jugos Y Zumosunclassified

Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales

Figueroa-Sepúlveda

Castillo-Robles

Girón

2021

Biotecnol. sector agropecuario agroind.

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En la actualidad la industria alimentaria busca ofrecer productos alimentarios frescos pero a su vez que tengan una vida útil prolongada. Existen varias técnicas que requieren tratamiento térmico las cuales permiten aumentar la vida útil de los alimentos pero estas pueden afectar la calidad final del producto. La alta presión hidrostática y la homogeneización por altas presiones son nuevas técnicas no térmicas que permiten actuar sobre los alimentos a temperaturas de proceso bajas alargando la vida útil y conservando la calidad nutricional. La alta presión hidrostática se ha aplicado en diferentes frutas mínimamente procesadas para conservar su frescura y propiedades nutricionales entre ellas los duraznos, el mango, las cerezas, las fresas, la pulpa de naranja, el melón, la chirimoya y las aceitunas donde se ha determinado que esta técnica conserva mejor las propiedades de estos materiales vegetales respecto a tratamientos térmicos convencionales. En cuanto a la homogeneización por alta presión se ha aplicado principalmente en jugos de manzana, fresa, mango, sandía, toronja y zumo de naranja obteniendo una buena inactivación de microorganismos y una mejor conservación de compuestos bioactivos, sin afectar las propiedades nutricionales y funcionales.

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Section: Aplicación De Altas Presiones En Frutas Mínimamente Procesadas Jugos Y Zumosunclassified

Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales

Figueroa-Sepúlveda

Castillo-Robles

Girón

2021

Biotecnol. sector agropecuario agroind.

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“…In general, the CO2 solubility showed a strong dependence on the sugar content of the matrix (Illera et al, 2019;Ferrentino et al, 2010) while occurred a slight variation with citric acid content as noticed by Illera et al (2019). Thus, even in treatments with the same conditions in a matrix (apple juice) with different soluble solids content (see Table 3), the inactivation efficiency can be greatly impacted due to the CO2 solubilization capacity (Porębska et al, 2017).…”

mentioning

confidence: 94%

“…vitamins, antioxidants, flavonoids) (Silva et al, 2018). Due to these positive features, it has been investigated to produce higher sensory and nutritional quality foods (Porębska et al, 2017;Manzocco et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

Oliveira

Malta

2022

RSD

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Due to the growing and intense demand of the consumer for high quality food, in the last years, an amount of research has been focused on minimizing nutritional losses and remaining the fresh-like feature, often affected by conventional thermal treatment. Among the emerging technologies, high-pressure carbon dioxide (HP-CO2) has shown efficient results for food stabilization. Some disparities regarding the effect of process parameters in the treatment of foods with HP-CO2 were observed in the literature. Thus, in this work, the data found in a bibliographic survey were organized into the five most discussed in topics the consulted works: the thermodynamic state, temperature, pressure, CO2 ratio, and treatment time. In general, it was observed that enzymes and microorganisms have different resistance to process parameters, which can vary even longer with the change of environment components, the type of microorganism, or enzyme source. Therefore, results observed in a given food matrix may be different if the same treatment is applied to another different matrix.

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“…Alicyclobacillus acidoterrestris is a type of bacillus that can grow in pasteurized beverages. It has been mentioned that the use of high temperatures during heat treatment can inactivate A. acidoterrestris inoculated in apple juice, but also deteriorate the nutritional and sensory qualities of apple juice [ 7 ]. Among various food products, fruit and vegetable products, the majority of which contain heat-sensitive ingredients, exhibit significant degradation in their nutritional value, appearance, taste, and flavor following heat treatment [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

Meenu

Ren

et al. 2022

Foods

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Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. Key findings and conclusions: The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.

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Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice

Cited by 45 publications

References 45 publications

Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales

Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

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