Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Tribst, Alline Artigiani Lima ^a   Franchi, Mark Alexandrow ^a   de Massaguer, Pilar Rodriguez ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Aspergillus niger; Dynamic high pressure; Fruit juice; Heat shock; Non thermal processing

Indexed keywords

ASCORBIC ACID;

ARTICLE; ASPERGILLUS NIGER; BACTERIAL COUNT; BEVERAGE; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; HEAT; MANGO; METABOLISM; METHODOLOGY; MICROBIOLOGY; NECTAR; OXIDATION REDUCTION REACTION; PIGMENTATION; PRESSURE;

ASCORBIC ACID; ASPERGILLUS NIGER; BEVERAGES; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; MANGIFERA; OXIDATION-REDUCTION; PIGMENTATION; PLANT NECTAR; PRESSURE; SPORES, FUNGAL;

ASPERGILLUS NIGER;

EID: 79952090047     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02006.x     Document Type: Article

References (34)

1. Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O'Donnell CP 2010. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122:500-7.
2. th edition. Method 967.21. Washington, DC AOAC.
3. Ball GFM. 2006. Vitamin C. In: Ball GFM, editor. Vitamins in food: analysis, bioavailability, and stability. Boca Raton Taylor & Francis Group. Chapter 15, p 289-305.
4. Bevilacqua A, Cibelli F, Corbo MR, Sinigaglia M. 2007. Effect of high pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory media. Lett Appl Microbiol 45(4): 382-6.
5. Briñez W J, Roig-Sagués AX, Herrero MMH, López BG. 2007. Inactivation of Staphylococcus ssp. strains in whole milk and orange juice using ultra high pressure homogenization at inlet temperatures of 6 and 20°C. Food Control 18:1282-8.
6. Campos FP, Cristianini M. 2007. Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenization. Innov Food Sci Emerg Technol 8:226-9.
7. Chaves-López C, Lanciotti R, Serio A, Paparella A, Guerzoni E Suzzi G. 2009. Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability. Food Control 20:9691-5.
8. Diels AMJ, Wuytack EY, Michiels CW. 2003. Modeling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenization at different temperatures. Int J Food Microbiol 87:55-62.
9. Diels AMJ, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. 2004. Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity. Biotechnol Prog 20(5):1512-7.
10. Diels AMJ, Taeye JD, Michiels CW. 2005. Sensitization of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenization. Int J Food Microbiol 105:165-75.
11. Fantin G, Fogagnolo M, Guerzoni ME, Lanciotti R, Medici A, Pedrini P, Rossi D. 1996. Effects of high hydrostatic pressure and high pressure homogenization on the enantioselectivity of microbial reductions. Tetrahedron: Asymmetry 7(10):2879-87.
12. Floury J, Bellettre J, Legrand J, Desrumaux A. 2004. Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chem Eng Sci 59(4):843-53.
13. Ghani AAG, Farid MM, Chen XD, Richards P. 1999. Numerical simulation of natural convection heating of canned food by computational fluid dynamics. J Food Eng 41:55-64.
14. Gregory JF III. 1996. Vitamins. In: Fennema OR, editor. Food chemistry. New York Marcel Dekker. 3rd ed. Chapter 8, 531-616.
15. Hocking AD, Pitt JI. 1984. Food spoilage fungi II. Heat resistant fungi. CSRIO Food Res Q 44:73-82.
16. Innings F, Trägardh C. 2007. Analysis of the flow field in a high-pressure homogenizer. Exp Therm Fluid Sci 32:345-54.
17. Kleinig AR, Middelberg APJ. 1998. On the mechanism of microbial cell disruption in high pressure homogenization. Chem Eng Sci 53(5):891-8.
18. Lacroix N, Fliss I, Makhlouf J. 2005. Inactivation of PME and stabilization of opalescence in orange juice by dynamic high pressure. Food Res Int 38:569-76.
19. Lanciotti R, Gardini F, Sinigaglia M, Guerzoni ME. 1996. Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization. Lett Appl Microbiol 22:165-8.
20. Leistner L. 1994. Food design by hurdle technology and HACCP. Kulmbach, Germany Adalbert-Raps-Foundation.
21. Middelberg APJ. 1995. Process-scale disruption of microorganisms. Biotechnol Adv 13:491-551.
22. Pflug IJ. 1999. Microbiology and engineering of sterilization process. 4th ed. Minneapolis, Minn. Environmental Sterilization Laboratory.
23. Pitt JI, Hocking AD. 1985. Fungi and food spoilage. London Blackie Academic & Professional.
24. Rajashekara E, Suresh ER, Ethiraj S. 1996. Note: influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit. J Appl Bacteriol 81:337-40.
25. Salomão BCM, Slongo AP, Aragão GMF. 2007. Heat resistance of Neosartorya fischeri in various juices. Lebensmittel-Wissenschaft und- Technologie 40:676-80.
26. Silva AR, Sant'ana AS, Massaguer PR. 2010. Modelling the lag time and growth rate of Aspergillus section nigri IOC 4573 in mango nectar as a function of temperature and pH. J Applied Microbiol 109:1105-16.
27. Tahiri I, Makhlouf J, Paquin P, Fliss I. 2006. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Res Int 39:98-105.
28. Tournas V. 1994. Heat-resistant fungi of importance to the food and beverage industry. Crit Rev Microbiol 20(4):243-63.
29. Tribst AAL, Franchi MA, Cristianini M. 2008. Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system. Innov Food Sci Emerg Technol 9(3):265-71.
30. Tribst AAL, Sant'ana AS, de Massaguer PR. 2009a. Review: microbiological quality and safety of fruit juices-past, present and future perspectives. Crit Rev Microbiol 35(4):310-39.
31. Tribst AAL, Franchi MA, Cristianini M, de Massaguer PR. 2009b. Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock. J Food Sci 79(9):M509-14.
32. Voldrich M, Dobiás J, Tichá L, Cerovsky M, Krátká J. 2004. Resistance of vegetative cells and ascospore of heat resistant mould Talaromyces avellaneus to the high pressure treatmente in apple juice. J Food Eng 61:541-3.
33. Welti-Chanes J, Ochoa-Velasco CE, Guerrero-Béltran JÁ. 2009. High-pressure homogenization of orange juice to inactivate pectinmethylesterase. Innov Food Sci Emmerg Technol 10(4):457-62.
34. Wuytack EY, Diels AMJ, Michiels CW. 2002. Bacterial inactivation by high-pressure homogenization and high hydrostatic pressure. Int J Food Microbiol 77:205-12.