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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
01/02/2021 |
Data da última atualização: |
19/02/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GOUVEA, F. S.; PADILLA-ZAKOUR, O. I.; WOROBO, R. W.; XAVIER, B. M.; WALTER, E. H. M.; ROSENTHAL, A. |
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. |
Título: |
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Innovative Food Science & Emerging Technologies, v. 66, e102490, 2020. |
DOI: |
https://doi.org/10.1016/j.ifset.2020.102490 |
Idioma: |
Inglês |
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 |
Palavras-Chave: |
Escherichiacoli; High hydrostatic pressure. |
Thesagro: |
Açaí; Listeria Monocytogenes; Processamento; Salmonella spp; Suco; Tecnologia de Alimento. |
Thesaurus Nal: |
Food processing; Food technology. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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| Acesso ao texto completo restrito à biblioteca da Embrapa Cerrados. Para informações adicionais entre em contato com cpac.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Cerrados. |
Data corrente: |
08/12/2009 |
Data da última atualização: |
08/12/2009 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
YOKOO, M. J. I.; ROSA, G. J. de M.; MAGNABOSCO, C. de U.; SAINZ, R. D.; LOBO, R. B.; ARAÚJO, F. R. da C.; ALBUQUERQUE, L. G. de. |
Afiliação: |
CLAUDIO DE ULHOA MAGNABOSCO, CPAC. |
Título: |
Estimativas de parâmetros genéticos da idade ao primeiro parto e suas correlações com características de carcaça medidas por ultrassom em duas diferentes idades e outras características de importância econômica em rebanhos da raça nelore. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 46., 2009, Maringá. Inovação científica e tecnológica em zootecnia: anais dos resumos. Maringá: SBZ: UEM, 2009. 1 CD-ROM. |
Idioma: |
Português |
Thesagro: |
Fêmea; Gado nelore; Genética animal. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00928naa a2200217 a 4500 001 1577496 005 2009-12-08 008 2009 bl uuuu u00u1 u #d 100 1 $aYOKOO, M. J. I. 245 $aEstimativas de parâmetros genéticos da idade ao primeiro parto e suas correlações com características de carcaça medidas por ultrassom em duas diferentes idades e outras características de importância econômica em rebanhos da raça nelore. 260 $c2009 650 $aFêmea 650 $aGado nelore 650 $aGenética animal 700 1 $aROSA, G. J. de M. 700 1 $aMAGNABOSCO, C. de U. 700 1 $aSAINZ, R. D. 700 1 $aLOBO, R. B. 700 1 $aARAÚJO, F. R. da C. 700 1 $aALBUQUERQUE, L. G. de 773 $tIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 46., 2009, Maringá. Inovação científica e tecnológica em zootecnia: anais dos resumos. Maringá: SBZ: UEM, 2009. 1 CD-ROM.
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