Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin

Effect of non-thermal hurdles in extending shelf life of cut apples

“…Furthermore, E.coli population was decreased more than 5 log by application of more than 250 MPa in carrot juice containing Nisin, which supports the current results (Pathanibul et al 2009). Inactivation of microorganisms by PEF is already proved to be due to the electromechanical instability of the cell membrane with irreversible poreformation (electroporation) occurring at trans-membrane potentials in excess of 1 V (Barbosa-Cánovas et al 2004).…”

“…Citric acid also demonstrates antimicrobial properties due to its acidulation. However, citric acid is mainly applied as an antioxidant by chelating the metal ions which catalyses oxidation (Pathanibul et al 2009). The results achieved in this study indicated no difference (P>0.05) and all groups could effectively hamper microbial growth.…”

Emerging Preservation Methods for Fruit Juices and Beverages

“…The primary mechanisms of HPH has been identified as a combination of spatial pressure and velocity gradients, turbulence, impingement, cavitation and viscous shear, which leads to the microbial cell disruption and food constituent modification during the HPH process. HPH has shown its ability to increase the safety and shelf-life of fruit juices including orange juice (Lacroix et al 2005;Tahiri et al 2006;Welti-Chanes et al 2009), apple juice (Kumar et al 2009;Pathanibul et al 2009) and apricot juice (Patrignani et al 2009). The effectiveness of the treatment depends on many parameters including processing factors such as pressure, temperature, number of passes and medium factors such as type of juice and microorganisms.…”

“…The effectiveness of the treatment depends on many parameters including processing factors such as pressure, temperature, number of passes and medium factors such as type of juice and microorganisms. For example, up to 350 MPa processing pressure was required to achieve an equivalent 5-log inactivation of L. Innocua; however, less pressure is required for E. coli (> 250 Mpa) in carrot juices (Pathanibul et al 2009). Another instance is that a higher reduction of Saccharomyces cerevisiae 635 was observed in carrot juice (5-log reduction) than in apricot juice.…”

Quantitative assessment of the shelf life of ozonated apple juice

“…Spoilage of fruit juice makes it unacceptable for human consumption. Heat treatment is the most widely used method for preservation of fruit and vegetable juices due to its effectiveness in microbial inactivation [21] although it has certain disadvantages for nutritional and organoleptic values [22,23]. There is consumer demand for a wider range of less heavily processed foods of improved quality with longer shelflife and negligible changes in the organoleptic and nutritional values.…”