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| Registros recuperados : 2 | |
| 1. |  | GOUVEA, F. S.; KOUTCHMA, T.; FERREIRA, E. H. R.; WALTER, E. H. M.; ROSENTHAL, A. Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. International Journal of Food Microbiology, v. 395, 110189, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 2 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
01/02/2021 |
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Data da última atualização: |
19/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
GOUVEA, F. S.; PADILLA-ZAKOUR, O. I.; WOROBO, R. W.; XAVIER, B. M.; WALTER, E. H. M.; ROSENTHAL, A. |
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Afiliação: |
Fabiola S. Gouvea, UFRRJ; Olga I. Padilla-Zakour, Cornell University; Randy W. Worobo, Cornell University; Bruno M. Xavier, Cornell University; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; AMAURI ROSENTHAL, CTAA. |
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Título: |
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Innovative Food Science & Emerging Technologies, v. 66, e102490, 2020. |
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DOI: |
https://doi.org/10.1016/j.ifset.2020.102490 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated storage. MenosThis study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated stor... Mostrar Tudo |
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Palavras-Chave: |
Escherichiacoli; High hydrostatic pressure. |
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Thesagro: |
Açaí; Listeria Monocytogenes; Processamento; Salmonella spp; Suco; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food processing; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02510naa a2200313 a 4500
001 2129710
005 2021-02-19
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ifset.2020.102490$2DOI
100 1 $aGOUVEA, F. S.
245 $aEffect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content.$h[electronic resource]
260 $c2020
520 $aThis study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated storage.
650 $aFood processing
650 $aFood technology
650 $aAçaí
650 $aListeria Monocytogenes
650 $aProcessamento
650 $aSalmonella spp
650 $aSuco
650 $aTecnologia de Alimento
653 $aEscherichiacoli
653 $aHigh hydrostatic pressure
700 1 $aPADILLA-ZAKOUR, O. I.
700 1 $aWOROBO, R. W.
700 1 $aXAVIER, B. M.
700 1 $aWALTER, E. H. M.
700 1 $aROSENTHAL, A.
773 $tInnovative Food Science & Emerging Technologies$gv. 66, e102490, 2020.
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Embrapa Agroindústria de Alimentos (CTAA) |
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