02510naa a2200313 a 450000100080000000500110000800800410001902400530006010000180011324501490013126000090028052015300028965000200181965000200183965000110185965000270187065000180189765000190191565000090193465000270194365300200197065300300199070000260202070000180204670000180206470000210208270000180210377300750212121297102021-02-19       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ifset.2020.1024902DOI1 aGOUVEA, F. S.  aEffect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content.h[electronic resource]  c2020  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 &gt6-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 &gt6-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 &gt6-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.  aFood processing  aFood technology  aAçaí  aListeria Monocytogenes  aProcessamento  aSalmonella spp  aSuco  aTecnologia de Alimento  aEscherichiacoli  aHigh hydrostatic pressure1 aPADILLA-ZAKOUR, O. I.1 aWOROBO, R. W.1 aXAVIER, B. M.1 aWALTER, E. H. M.1 aROSENTHAL, A.  tInnovative Food Science & Emerging Technologiesgv. 66, e102490, 2020.