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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: |
31/12/2024 |
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Data da última atualização: |
22/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CAPPATO, L. P.; DIAS-MARTINS, A. M.; MEIRELES, I. M. de F.; FERREIRA, E. H. da R.; LEMOS JUNIOR, W. J. F.; ROSENTHAL, A. |
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Afiliação: |
LEANDRO PEREIRA CAPPATO, INSTITUTO FEDERAL GOIANO; AMANDA MATTOS DIAS-MARTINS, INSTITUTO FEDERAL GOIANO; IZADORA MARTINA DE FREITAS MEIRELES, INSTITUTO FEDERAL GOIANO; ELISA HELENA DA ROCHA FERREIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; WILSON JOSÉ FERNANDES LEMOS JUNIOR, UNIVERSITÀ DEGLI STUDI DI PADOVA; AMAURI ROSENTHAL, CTAA. |
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Título: |
Modeling the thermal inactivation of monascus ruber ascospores isolated from green olive (Arauco Cultivar) storage brine: An alternative strategy to reduce antifungal chemical agents. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Foods, v. 13, n. 12, 1881, 2024. |
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DOI: |
10.3390/foods13121881 |
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Idioma: |
Inglês |
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Conteúdo: |
Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a model to determine the optimal processing conditions for mitigating fungal contamination and prolonging shelf life without antifungal agents while optimizing pasteurization to reduce energy consumption. The resistance in brine (3.5% NaCl; pH 3.5) from Arauco cultivar green olives imported from Argentina was assessed. Four predictive models (log linear, log linear + shoulder, log linear + tail, log linear + shoulder + tail) estimated kinetic parameters for each survival curve. Log linear + shoulder + tail provided the best fit for 70 °C and 75 °C, with low RMSE (0.171 and 0.112) and high R2 values (0.98 and 0.99), respectively, while the log linear model was used for 80 °C. Decimal reduction times at 70, 75, and 80 °C were 24.8, 5.4, and 1.6 min, respectively, with a z-value of 8.2 °C. The current regulatory processes are insufficient to eliminate M. ruber at requisite levels, considering reduced antifungal agents. |
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Palavras-Chave: |
Heat-resistant molds; Table olives. |
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Thesaurus Nal: |
Heat inactivation; Predictive microbiology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02006naa a2200241 a 4500
001 2171054
005 2025-01-22
008 2024 bl uuuu u00u1 u #d
024 7 $a10.3390/foods13121881$2DOI
100 1 $aCAPPATO, L. P.
245 $aModeling the thermal inactivation of monascus ruber ascospores isolated from green olive (Arauco Cultivar) storage brine$bAn alternative strategy to reduce antifungal chemical agents.$h[electronic resource]
260 $c2024
520 $aMonascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a model to determine the optimal processing conditions for mitigating fungal contamination and prolonging shelf life without antifungal agents while optimizing pasteurization to reduce energy consumption. The resistance in brine (3.5% NaCl; pH 3.5) from Arauco cultivar green olives imported from Argentina was assessed. Four predictive models (log linear, log linear + shoulder, log linear + tail, log linear + shoulder + tail) estimated kinetic parameters for each survival curve. Log linear + shoulder + tail provided the best fit for 70 °C and 75 °C, with low RMSE (0.171 and 0.112) and high R2 values (0.98 and 0.99), respectively, while the log linear model was used for 80 °C. Decimal reduction times at 70, 75, and 80 °C were 24.8, 5.4, and 1.6 min, respectively, with a z-value of 8.2 °C. The current regulatory processes are insufficient to eliminate M. ruber at requisite levels, considering reduced antifungal agents.
650 $aHeat inactivation
650 $aPredictive microbiology
653 $aHeat-resistant molds
653 $aTable olives
700 1 $aDIAS-MARTINS, A. M.
700 1 $aMEIRELES, I. M. de F.
700 1 $aFERREIRA, E. H. da R.
700 1 $aLEMOS JUNIOR, W. J. F.
700 1 $aROSENTHAL, A.
773 $tFoods$gv. 13, n. 12, 1881, 2024.
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| 7. |  | MÜLLER, A. A. Produção de mudas de dendezeiro. In: VIÉGAS, I. de J. M.; MÜLLER, A. A. (Ed.). A cultura do dendezeiro na Amazônia brasileira. Belém, PA: Embrapa Amazônia Oriental; Manaus: Embrapa Amazônia Ocidental, 2000. p. 175-192.| Tipo: Capítulo em Livro Técnico-Científico |
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