Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age

Zimmermann, Morgana; Miorelli, Suzane; Massaguer, Pilar Rodriguez de; Aragão, Gláucia Maria Falcão de

doi:10.1590/s1517-83822011000100025

Cited by 14 publications

(10 citation statements)

References 23 publications

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“…Some studies have focused on the safety of pineapple juice, (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15) as well as on its nutritional (16)(17)(18)(19)(20)(21) and sensorial quality. (22)(23)(24)(25)(26)(27)(28)(29)(30) The sensorial and nutritional quality of the juices produced around the world and especially in developing countries are a relevant topic.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.

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Section: Introductionmentioning

confidence: 99%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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“…Heat treatments, especially when applied to acidic foods, usually allow for fungal destruction. However, ascospores of some species ( Byssochlamys nivea ) are resistant and can cause spoilage in fruit puree or fruit juices [ 61 ]. Noteworthy, contamination of heat-treated products can occur as post-contamination by non-heat-resistant species.…”

Section: Fungal Spoilersmentioning

confidence: 99%

Antifungal Microbial Agents for Food Biopreservation—A Review

et al. 2017

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Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

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“…In an earlier study, Rice and coworkers [127] proved that Byssochalmys fulva could grow and produce PAT in pineapple juice, even though contamination levels (1.42 × 10 4 µg kg −1 ) were lower compared with other juice matrices like blueberry and red raspberry. More recently, Zimmerman and coworkers [128] proved that ascospores of Byssochlamys nivea could germinate and grow in pineapple juice at water activity values as low as 0.90. B. nivea is a type of fungus with the capacity to produce PAT in pineapple juice while growing.…”

Section: Mycotoxin In Pineapple and Pineapple Juicementioning

confidence: 99%

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

2018

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This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.

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Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age

Cited by 14 publications

References 23 publications

Effect of Processing on the Quality of Pineapple Juice

Effect of Processing on the Quality of Pineapple Juice

Antifungal Microbial Agents for Food Biopreservation—A Review

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

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