Sterilization of Sudachi Juice by Compressed Oxygen Gas

Muramoto, Yoshihisa; Tamura, Katsuhiro; Arao, Toshiaki; Taniwaki, Takanori; Suzuki, Yoshihisa

doi:10.3136/nskkk.51.604

Cited by 5 publications

(5 citation statements)

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“…This is not surprising when we consider that the concentration of a gas increases as pressure increases. Several authors have reported that higher pressure of oxygen or carbon dioxide enhanced the rate of microbial inactivation in liquid foods (Erkmen, 2000;Muramoto et al, 2004;Garcia-Gonzalez et al, 2007;Ferrentino et al, 2009). In contrast, increasing carbon dioxide pressure as high as 20 MPa produced less than a 0.4 log reduction of total bacteria in paprika powder (Calvo and Torres, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…A schematic diagram of the apparatus was as described previously (Muramoto et al, 2004). Pepper was added into the sterile high-pressure container, and the air in the headspace of each container was replaced with oxygen or carbon dioxide.…”

Section: Methodsmentioning

confidence: 99%

“…The use of pressurized gas has begun to attract attention for its antimicrobial action (Erkmen, 2000;Spilimbergo et al, 2003;Muramoto et al, 2004;Garcia-Gonzalez et al, 2007;Tamura, 2007;Ferrentino et al, 2009;Garcia-Gonzalez et al, 2009;Calvo and Torres, 2010;Kawachi et al, 2010;Ferrentino and Spilimbergo, 2011). Recently, we demonstrated that yeasts in sudachi juice, a citrus juice, could be inactivated with pressurized oxygen at 10 MPa and 50℃ without color alteration or significant loss of vitamin C or limonene (Muramoto et al, 2004;Tamura, 2007).…”

mentioning

confidence: 99%

“…Recently, we demonstrated that yeasts in sudachi juice, a citrus juice, could be inactivated with pressurized oxygen at 10 MPa and 50℃ without color alteration or significant loss of vitamin C or limonene (Muramoto et al, 2004;Tamura, 2007). In contrast to ethylene oxide, oxygen, the antimicrobial agent in this technique, is not toxic to humans, even when exposure occurs via accidental leaks.…”

mentioning

confidence: 99%

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Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas

Kawachi

Suzuki

Uosaki

et al. 2015

FSTR

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas

Kawachi

Suzuki

Uosaki

et al. 2015

FSTR

Self Cite

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“…These active biochemical gases exhibit interesting properties with respect to microorganisms and can be combined with traditional high hydrostatic pressure treatments to improve inactivation at lower pressure levels (Muramoto et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

High‐pressure inactivation of dried microorganisms

Perrier-Cornet

Marecat

Gervais

2007

Biotech & Bioengineering

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Dried microorganisms are particularly resistant to high hydrostatic pressure effects. In this study, the survival of Saccharomyces cerevisiae was studied under pressure applied in different ways. Original processes and devices were purposely developed in our laboratory for long-term pressurization. Dried and wet yeast powders were submitted to high-pressure treatments (100-150 MPa for 24-144 h at 25 degrees C) through liquid media or inert gas. These powders were also pressurized after being vacuum-packed. In the case of wet yeasts, the pressurization procedure had little influence on the inactivation rate. In this case, inactivations were mainly due to hydrostatic pressure effects. Conversely, in the case of dried yeasts, inactivation was highly dependent on the treatment scheme. No mortality was observed when dried cells were pressurized in a non-aqueous liquid medium, but when nitrogen gas was used as the pressure-transmitting fluid, the inactivation rate was found to be between 1.5 and 2 log for the same pressure level and holding time. Several hypotheses were formulated to explain this phenomenon: the thermal effects induced by the pressure variations, the drying resulting from the gas pressure release and the sorption and desorption of the gas in cells. The highest inactivation rates were obtained with vacuum-packed dried yeasts. In this case, cell death occurred during the pressurization step and was induced by shear forces. Our results show that the mechanisms at the origin of cell death under pressure are strongly dependent on the nature of the pressure-transmitting medium and the hydration of microorganisms.

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