Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

Valverde, Magdalena; Marín-Iniesta, Fulgencio; Calvo, Lourdes

doi:10.1016/j.jfoodeng.2010.01.022

Cited by 62 publications

(32 citation statements)

References 39 publications

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“…1.86 log 10 cycle reduction for AB and 1.25 for Y&M were achieved at 5 MPa and 20°C for 20 min. Similar results were found in previous studies (Debs-Louka, Louka, Abraham, Chabot, & Allaf, 1999; Valverde et al, 2010). DebsLouka et al (1999) obtained 3.6 and 1.5 log 10 cycle reductions of E. coli and S. cerevisiae incubated onto a solid hydrophilic medium, using 5 MPa for 60 min at room temperature.…”

Section: Effect On Natural Microorganismssupporting

confidence: 88%

“…Total inactivation (5 log 10 cycles) of Saccharomyces cerevisiae was achieved on pear pieces at 55°C with HPCD, required pressures and exposure times were relatively low (≤6 MPa and on the order of minutes). A treatment with 10 MPa and 32-58°C for 10 min did not affect the pH and°Brix, but the pears lost their texture and became darker, which may be due to a decrease in vitamin C and enzymatic browning (Valverde, Marín-Iniesta, & Calvo, 2010).…”

Section: Introductionmentioning

confidence: 91%

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High pressure carbon dioxide treatment for fresh-cut carrot slices

Zhang

et al. 2011

Innovative Food Science & Emerging Technologies

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Section: Effect On Natural Microorganismssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 91%

High pressure carbon dioxide treatment for fresh-cut carrot slices

Zhang

et al. 2011

Innovative Food Science & Emerging Technologies

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“…The temperature of the pressure vessel was hold in 25 ℃ with an accuracy of ± 0.5 ℃ during the whole process. Depressurization of CO 2 occurred in less than 10 min [11] . After the blanching, Sodium hypochlorite, and DPCD treatments, the fruit was packaged for every 200 g in polyethylene films.…”

Section: Methodsmentioning

confidence: 99%

Effects of dense phase carbon dioxide treatments on color and texture of fresh-cut bitter gourd

Zhang¹,

Sun²,

Ma³

et al. 2016

Proceedings of the 2016 6th International Conference on Advanced Design and Manufacturing Engineering (ICADME 2016)

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Abstract. The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on the color and texture of the fresh-cut bitter gourd was compared. The DPCD hold the shape and microstructure of the fresh-cut bitter gourd, and reduced their bitterness. The time of the DPCD treatment showed no significant influence on the bitterness reduction. However, the DPCD treatments reduced the greenness of the fresh-cut bitter gourd due to the dissolution of the chlorophyll. Differently, the hypochlorite treatment hold the greenness of the fresh-cut bitter gourd, but showed no influence on their bitterness. Hence, the DPCD and hypochlorite treatment should be selected based on the purpose.

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“…The supercritical technology is a green sustainable process in which the solvents' power and selectivity can be relatively easy to tune according to the operating conditions (Hegel et al 2011). CO 2 is frequently used in near-, or supercritical conditions, wherein it shows excellent mass transfer properties in terms of penetration into matrices (Valverde et al 2010). Possibly due to assist in the permeability, supercritical CO 2 had been found to enhance the sterilization effects and/or mutagenicity of the additives (co-solvents) such as hydrogen peroxide (H 2 O 2 ) (Zhang et al 2006), dimethylsulfoxide (DMSO) (Zhang et al 2008), etc.…”

Section: Introductionmentioning

confidence: 99%