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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. |
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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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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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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 24 | |
| 4. |  | SANTOS, U. S. dos; SOUZA, D. D. de; SILVA, F. P. da; GUIMARÃES, N. B.; SOUZA, A. V. de. Cultivo do Alecrim-do-Mato no Vale do São Francisco em função da adubação organo-mineral em condições de estresse hídrico. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 7.; JORNADA DE INICIAÇÃO CIENTÍFICA DA FACEPE/UNIVASF, 1., 2012, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2012. p. 165-170, 1 CD-ROM. (Embrapa Semiárido. Documentos, 248).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | SOUZA, M. D. de; SANTOS, M. C.; SOUZA, D. D. de; SOUZA, A. V. de; SANTANA, J. R. F. de. Estabelecimento in vitro de baraúna sob diferentes concentrações de BAP e AIA. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 9., 2014, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2014. p. 57-61. (Embrapa Semiárido. Documentos, 261).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 11. | | SOUZA, A. V. de; SILVA, F. P.; SILVA, N. G. B.; SOUZA, D. D. de; OLIVEIRA, F. J. V. Influência do tempo de exposição em ácido indol butírico no enraizamento de estacas de velame. Horticultura Brasileira, Brasília, DF, v. 30, n. 2, p. S5997-S6002, jul. 2012. 1 CD-ROM. Suplemento. Edição dos Anais do 52 Congresso Brasileiro de Olericultura, Salvador, jul. 2012.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 15. | | SOUZA, D. D. de; SILVA, N. B. G. da; OLIVEIRA, F. J. V. de; SOUZA, A. V. de. Produção de mudas de umburana-de-cheiro em diferentes recipientes e substratos. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 7.; JORNADA DE INICIAÇÃO CIENTÍFICA DA FACEPE/UNIVASF, 1., 2012, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2012. p. 171-176. 1 CD-ROM. (Embrapa Semiárido. Documentos, 248).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 16. | | ALMEIDA, A. S. de; SOUZA, D. D. de; SANTOS, L. G.; SAMPAIO NETO, A.; LIMA, J. R. F. de. O protagonismo de mulheres na cooperativa agropecuária familiar de Canudos, Uauá e Curaçá-BA (Coopercuc). In: SOUZA, M. M. A. de; DINIZ, L. F. A. C.; SILVA, J. C. S.; CLEMENTINO, V. D. R.; FIGUEIREDO NETO, A. Desenvolvimento do semiárido: organizações, gestão, inovação & empreendedorismo. Belo Horizonte: Poisson, 2021. v. 2 cap. 3, p. 31-45| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 18. | | SOUZA, A. V. de; SANTOS, U, S. dos; SILVA, F. P. da; SOUZA, D. D. de; SANTOS, M. C.; OLIVEIRA, F. J. V. de. Efeito da adubação mineral e do estresse hídrico no rendimento de óleo essencial de alecrim do mato. Horticultura Brasileira, v. 30, n. 2, p. S5979-S5984, jul. 2012. 1 CD-ROM. Suplemento. Edição dos Anais do 52 Congresso Brasileiro de Olericultura, Salvador, jul. 2012| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 19. | | SOUZA, A. V. de; HERNANDES, C.; SOUZA, D. D. de; COSTA, E. S. S.; BISPO, L. dos P.; OLIVEIRA, F. J. V. de; PEREIRA, A. M. S. Bioprospecção de plantas da Caatinga com potencial para produção de fitomedicamentos. Revista Fitos, V. 16, p. 212-226, 2022. Suplemento 2 - Bioprospecção.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Semiárido. |
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| 20. | | SOUZA, A. V. de; SOUZA, D. D. de; SILVA, F. P. da; SANTOS, U. S. dos; SANTOS, M. C.; OLIVEIRA, F, J. V. de. Influência do estresse hídrico e adubação orgânica na produção e rendimento de óleo essencial de alecrim de tabuleiro. Horticultura Brasileira, Brasília, DF, v. 30, n. 2, p. S6003-S6009, jul. 2012. 1 CD-ROM. Suplemento. Edição dos Anais do 52 Congresso Brasileiro de Olericultura, Salvador, jul. 2012.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 24 | |
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