High hydrostatic pressure effect on Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in pear nectar

Joséá Guerrero-Beltrán, Gustavo V. Barbosa-Cánovas, Jorge Santos Welti Chanes

Resultado de la investigación: Contribución a una revistaArtículo

10 Citas (Scopus)

Resumen

An isostatic pressure system was used for processing fresh-prepared pear nectar, inoculated with Saccharomyces cerevisiae, Escherichia coli and Listeria innocua, at selected pressures (0 to 241MPa), and times (2s, and 0 to 15min). The come up time (time to reach the working pressure) had an important microbial inactivation effect in view of the fact that the initial counts of 6.0×105, 1.02×107 and 2.4×107cfu/mL were reduced to 2.4×105, 6.3×105 and 2.2×107cfu/mL, for S.cerevisiae, E. coli and L.innocua, respectively, in nectar. Decimal reduction time values, in the range of 2.0-35.3, 0.6-20.6 and 9.2-588.2min, were calculated from the first order kinetics modeling of S.cerevisiae, E. coli, and L. innocua survivors, respectively. zp values of 120.5, 92.6 and 75.2MPa were obtained for the three types of microorganisms, respectively. PRACTICAL APPLICATIONS: The application of high hydrostatic pressure may deliver a "cold pasteurized" pear nectar. This "cold pasteurization" may inactivate microorganisms and enzymes as thermal pasteurization does; however, high hydrostatic pressure does not generate unwanted chemical compounds that may change the nectar fresh sensory characteristics. Thus, a fresh-like fruit product, free from chemicals and with high quality and sensory characteristics, could be offered to consumers.

Idioma originalInglés
Páginas (desde-hasta)371-378
Número de páginas8
PublicaciónJournal of Food Quality
Volumen34
N.º6
DOI
EstadoPublicada - 1 dic 2011

Huella dactilar

Plant Nectar
Listeria
Pyrus
Hydrostatic Pressure
Listeria innocua
Pressure effects
Hydrostatic pressure
nectar
Pasteurization
Yeast
pears
Escherichia coli
Saccharomyces cerevisiae
Microorganisms
Pressure
Chemical compounds
sensory properties
Fruits
Microbial Viability
cold pasteurization

Citar esto

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High hydrostatic pressure effect on Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in pear nectar. / Guerrero-Beltrán, Joséá; Barbosa-Cánovas, Gustavo V.; Welti Chanes, Jorge Santos.

En: Journal of Food Quality, Vol. 34, N.º 6, 01.12.2011, p. 371-378.

Resultado de la investigación: Contribución a una revistaArtículo

TY - JOUR

T1 - High hydrostatic pressure effect on Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in pear nectar

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AU - Barbosa-Cánovas, Gustavo V.

AU - Welti Chanes, Jorge Santos

PY - 2011/12/1

Y1 - 2011/12/1

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AB - An isostatic pressure system was used for processing fresh-prepared pear nectar, inoculated with Saccharomyces cerevisiae, Escherichia coli and Listeria innocua, at selected pressures (0 to 241MPa), and times (2s, and 0 to 15min). The come up time (time to reach the working pressure) had an important microbial inactivation effect in view of the fact that the initial counts of 6.0×105, 1.02×107 and 2.4×107cfu/mL were reduced to 2.4×105, 6.3×105 and 2.2×107cfu/mL, for S.cerevisiae, E. coli and L.innocua, respectively, in nectar. Decimal reduction time values, in the range of 2.0-35.3, 0.6-20.6 and 9.2-588.2min, were calculated from the first order kinetics modeling of S.cerevisiae, E. coli, and L. innocua survivors, respectively. zp values of 120.5, 92.6 and 75.2MPa were obtained for the three types of microorganisms, respectively. PRACTICAL APPLICATIONS: The application of high hydrostatic pressure may deliver a "cold pasteurized" pear nectar. This "cold pasteurization" may inactivate microorganisms and enzymes as thermal pasteurization does; however, high hydrostatic pressure does not generate unwanted chemical compounds that may change the nectar fresh sensory characteristics. Thus, a fresh-like fruit product, free from chemicals and with high quality and sensory characteristics, could be offered to consumers.

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