Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

“…Gram-positive bacteria are more resistant than Gram-negative bacteria [39], cocci Agriculture 2017, 7, 72 7 of 18 are more resistant than rods. Many studies related to specific microorganisms can be found in the literature [40,41].…”

“…Mild conditions (i.e., 100 MPa, <5 min at room temperature can reach only one log reduction or less in L. monocytogenes, total aerobic bacteria, L. plantarum, L. brevis, E. coli, L. innocua, S. cerevisiae, faecal coliforms, and yeast and molds [51,56,65,70,[77][78][79]. Increasing the pressurization conditions (>350 MPa, 5 min and >20 • C), inactivation > 7 log reduction can be achieved for certain microorganisms [40,41,53,54,61,76]. Nevertheless, for certain apple juices, more lethal conditions only achieved up to 3, 3 log reductions in aerobic mesophilic bacteria [48], and 1 unit lower approx.…”

Examination of the effects of temperature and pressure on lipoxygenase activities in pork using response surface methodology

“…LOX activities in most samples of minced pork subjected to treatment in this study exceeded 100%, indicating that the enzyme was activated under these conditions (Table 1), perhaps due to release of the enzyme from lysosomes under pressure (25,26), or pressureinduced activation of the enzyme through conformational changes that removed the polypeptide extension shielding the active site (27). Previous studies also reported pressureinduced activation of enzymes, such as proteolytic enzymes in cold-smoked salmon (26), acid phosphatase in beef (28), LOX in tomato (29), and polyphenol oxidase in apple (30).…”

Métodos de conservação aplicados a melão minimamente processado

“…A utilização de alta pressão na preservação de alimentos é uma técnica emergente, baseada na aplicação de alta pressão hidrostática (até 700MPa), que resulta na inativação de micro-organismos de origem alimentar e de enzimas envolvidas na deterioração dos alimentos (BAYINDIRLI et al, 2006). Entretanto, pode ser um método inadequado para vegetais frescos, pois o ar confi nado na matriz do alimento é sujeito a compressão e expansão durante a pressurização e descompressão, o que ocasiona a destruição dos tecidos (PALOU et al, 2000).…”