Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing,nisin, and mild thermal treatments |
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| Affiliation: | 1. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA, United States of America;2. Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States of America;3. Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Brazil;4. Ecole Nationale Supérieure d''Agronomie et des Industries Alimentaires, Université de Lorraine, France;5. Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, Alanya, Antalya, Turkey;1. German Institute of Food Technologies (DIL), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany;2. Leibniz Universität Hannover, Institute of Food Chemistry, Callinstraße 5, 30167 Hanover, Germany;3. Technische Universität Berlin, Institute of Food Biotechnology and Food Process Engineering, Königin-Luise-Straße 22, 14195 Berlin, Germany;4. Leibniz Institute for Agricultural Engineering Potsdam-Bornim e.V., Max-Eyth-Allee 100, 14469 Potsdam, Germany;5. Nestlé Research Center, Route du Jorat 57, Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;1. Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil;2. Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil;3. Department of Food and Nutritional Sciences, University of Reading, UK;4. Federal University of Piauí, Department of Technology, Science and Materials, Av. Nossa Senhora de Fátima, 64048-553, Teresina, PI, Brazil;5. School of Agricultural Engineering, University of Campinas (UNICAMP), Av. Cândido Rondon, 501, 13083-875, Campinas, SP, Brazil;6. Institute of Geosciences - Geography, University of Campinas (UNICAMP), Carlos Gomes, 250, 13083-855, Campinas, SP, Brazil |
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| Abstract: | This study explored the effectiveness of high pressure (200–500 MPa) alone or in combination with mild thermal treatments (35 and 50 °C) and nisin (25 and 50-ppm) on the inactivation of L. innocua and E. coli in carrot juice. Processing at 500 MPa at 20 °C for 2 min without nisin resulted in 4- and 5-log CFU/mL reduction of L. innocua and E. coli, respectively while incorporating 25-ppm nisin at same pressure and temperature rendered 7-log CFU/mL reduction. There was synergism between high pressure, nisin, and heat in all treatments to inactivate both microorganisms. After a 28-d of refrigerated storage, total plate counts were <2-log CFU/mL in carrot juice treated with combination of 300 MPa and 25-ppm nisin at 35 °C. All combinations resulted in less intense use of pressure, i.e. more energy efficient, cost effective processes while attaining high quality juices. The results of this study suggest that by using selected combinations of high pressure, nisin and mild temperatures, safe, clean-label, high-quality juices can be produced.Industrial relevanceThe results from this study show a synergistic effect on the inactivation of L. innocua and E. coli in carrot juice from the combined application of HPP, nisin, and mild temperatures. By replacing the use of HPP alone by these combinations will allow the use of reduced pressures over shorter period of times to process low-acid juices, lowering energy requirements and increasing throughput. This study will aid the beverage processing industry in the development of clean label juice products with fresh-like quality attributes and using considerable less energy to conventional processing. |
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