Effects of the High Power Ultrasound on Microorganisms in Fruit Juices

Herceg, Zoran; Jambrak, Anet Režek; Vukušić, Tomislava; Stulić, Višnja

doi:10.15406/mojfpt.2016.02.00052

“…From the survival curves shown in Figures and , it can be seen that onefold reduction of E. coli and S. cerevisiae is obtained in <5 min at 50°C using TS and using PS onefold reduction is obtained in <10 s at 92°C. A total reduction of both the microorganisms was obtained after TS for 21 min and PS for 35 s. Zoran, also observed total reduction, that is, 7 log cycles of S. cerevisiae in grape juice using TS. Alighourchi et al () found that E. coli had greater log reduction as compared to S. cerevisiae when US was used for the treatment of pomegranate juice.…”

Section: Resultsmentioning

confidence: 65%

“…Based on previous studies conducted on fruit juices and because pathogenic microorganisms can survive under the acidic conditions of juice, E. coli and S. cerevisiae were studied (Uljas & Ingham, ; Zoran, ). To determine the effect of TS treatment on the microbial quality of khoonphal juice at the desired process condition, two microorganisms were chosen, namely, E. coli and S. cerevisiae as they are known microorganisms to cause spoilage of fruit juice.…”

Section: Methodsmentioning

confidence: 99%

“…This contamination by microorganisms may eventually lead to food poisoning (Ferrario, Alzamora, & Guerrero, 2015;Tournas, Heeres, & Burgess, 2006). For ensuring the safety of the fruit juice, it is necessary to meet the standard provided by Food and Drug Administration (FDA) to reduce 5 log cycles in the pathogen population (Zoran, 2016). Conventional methods of thermal pasteurization (PS) involve high temperature which may reduce the nutritional properties, physicochemical properties, and also the organoleptic properties of juice (Guerrero, López-Malo, & Alzamora, 2001;Lee, Zhou, Liang, Feng, & Martin, 2009).…”

Section: Practical Applicationsmentioning

confidence: 99%

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Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Raju

¹

,

Pradhan

²

,

Deka

³

2019

J Food Process Preserv

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The aim of the present study was to evaluate the effectiveness of thermosonication (TS) as a conventional method on the physicochemical and microbiological quality of khoonphal juice to extend shelf life with retention of phytonutrients. The inactivation study of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) was carried out through inoculation into the juice sample. pH and titratable acidity (TA) did not change significantly as a result of both the treatments. A slight decrease in total soluble solids was seen after pasteurization (PS). Thermosonicated juice showed a lesser total color difference and higher retention of bioactive compounds than PS juice. Both the treatments led up to 5 log cycles reduction of E. coli and S. cerevisiae and its survival curves were showed to be best fitted using the Weibull model with R2 value greater than 0.97 in all experiments. Thermosonicated juice had extended shelf life up to 10 days at 4°C with desirable physiochemical quality than conventional treatment. Practical applications Khoonphal juice is known to provide numerous health benefits but has a very less shelf life. Conventional methods which involve high heat treatment degrade the nutritional quality of the juice. Thermosonication is a process which not only improves the shelf life by reducing the microbial load but also protects the heat‐sensitive nutritional and bioactive compounds from degradation as it involves low temperatures. Thermal kinetics modeling of E. coli and S. cerevisiae in khoonphal juice can serve as a valuable tool in large scale production of khoonphal juice for planning the hazard analysis critical control points and make decisions as we can predict the expected changes that will occur in the microbial population during the process.

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“…US is one of the non-thermal pasteurization techniques used for liquid food processing, especially in juices, purees and smoothies. The researches prove that US improves the flavors, stabilizes and preserves the quality of juices/purees [22]. This method is applied Fig.…”

Section: High Power Ultra-sonication (Us)mentioning

confidence: 97%

Untitled

2019

JAST-B

0

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Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm 2 to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

show abstract

“…US is one of the non-thermal pasteurization techniques used for liquid food processing, especially in juices, purees and smoothies. The researches prove that US improves the flavors, stabilizes and preserves the quality of juices/purees [22]. This method is applied to liquids as the individual or combined technique to inactivate or disrupt the activity of microorganisms and enzymes.…”

Section: High Power Ultra-sonication (Us)mentioning

confidence: 99%

Untitled

2019

JAST-B

0

View full text Add to dashboard Cite

Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm 2 to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

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Effects of the High Power Ultrasound on Microorganisms in Fruit Juices

Cited by 5 publications

References 7 publications

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

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