The combined effect of high pressure and nisin or lysozyme on the inactivation of<i>Alicyclobacillus acidoterrestris</i>spores in apple juice

Sokołowska, Barbara; Skąpska, Sylwia; Fonberg-Broczek, M; Niezgoda, J.; Chotkiewicz, M.; Dekowska, Agnieszka; Rzoska, Sylwester J.

doi:10.1080/08957959.2012.664642

Cited by 43 publications

(19 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Like the mechanism of the combination of HHP and heat, the authors believed that the synergystic effect may lie in the damage induced by HPH on spores, and that made benzoate act more easily. Sokołowska and others () found that oscillatory HHP was more effective than continuous HHP, and the combination of them was better than each alone. They also found that a synergystic inhibitory effect existed between HHP and nisin, like some other researchers had reported (Chaibi and others ; Shearer and others ), but the combination of HHP and lysozyme had hardly any effect, which was in agreement with the report by Conte and others ().…”

Section: Combined Intervention Treatmentsmentioning

confidence: 99%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967, Alicyclobacillus has become a major concern to the global juice and beverage industries, and many promising methods have been developed and applied to control them. After introducing the history and general characteristics of Alicyclobacillus, as well as their heat resistance and spoilage, this review focuses on the control methods against Alicyclobacillus, including chemical and physical methods and combined methods. All these control methods show inhibitory or killing effects against Alicyclobacillus to some extent and, moreover, some of them have been put to use in the juice and beverage industries for decades and shown to be quite effective, although further developments can be achieved and new methods are constantly being established and investigated. Although it is difficult to compare the effects with one another among these methods because of the different experimental conditions in different reports, some of them, such as the treatments of nisin and high hydrostatic pressure, are well studied and proved to have extensive application prospect. The inhibitory factors, test strains and media, and especially the detailed experimental conditions and main results of these control methods are summarized here. The limitations of some methods mainly relating to the changes of products' sensory qualities are also presented.Keywords: alicyclobacillus, contaminants, food safety Historical Perspective of AlicyclobacillusJuice and beverage products are not easily contaminated by microbes due to their low pH (usually <5.0, in some products even <4.0), but there are still several kinds of microbes that can survive this acid environment and cause spoilage, including some aerobes such as Bacillus coagulans and Bacillus megaterium (causing flatsour type spoilage), some anaerobic spore-forming bacteria such as Clostridium butyricum and Clostridium pasteurianum (producing gas and butyric odors) (Silva and Gibbs 2004), some lactic acid bacteria such as Lactobacillus brevis and Leuconostoc mesenteroides (causing vinegary, buttermilk off-odors) and some heat-resistant mycelial fungi such as Byssochlamys nivea and Talaromyces flavus (Steyn and others 2011). Nevertheless, a large-scale apple juice spoilage incident in 1982 in Germany made people realize that besides the microbes mentioned above, a new type of aerobic spore-forming bacterium can also spoil juice and beverage products (flat-sour spoilage and generating medicinal, antiseptic offensive off-odor). It can survive the commercially applied pasteurization procedures (88 to 96°C for about 2 min, or 90 to 95°C for about 30 to 60 s) and germinate in an acid environment. It has now become a new MS 20131890 Submitted 19/12/2013, Accepted 15/3/2014 threat to juice and beverage proc...

show abstract

Section: Combined Intervention Treatmentsmentioning

confidence: 99%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Sokołowska and others () used HHP with nisin to total inactivate Al. acidoterrestris spores (over 6 log) in apple juice.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

View full text Add to dashboard Cite

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

show abstract

“…With the progress of juice and beverage sectors, Alicyclobacillus spp. spoilage has become a crucial concern and challenge (Evelyn & Silva, ; Sokołowska et al, ; Tremarin, Canbaz, Brandão, & Silva, ). The unique survival of this bacteria has consequently resulted in it being listed as one of the decisive organisms of acid products’ quality, which made some researchers suggest Alicyclobacillus acidoterrestris (AAT) as the reference microorganism in the pasteurization processes setup for these products (Cla, Spinelli, Ana, Rodrigues‐Junior, & Massaguer, ; Silva & Gibbs, ; Spinelli, Sant'Ana, Pacheco‐Sanchez, & Massaguer, ).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Wahia

Zhou

Sarpong

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for TS were 47°C, 30 min, and 20 kHz. The models generated were highly significant (p < .001) with the coefficient of determination of 0.986–0.996. The optimal conditions demonstrated high total phenolic contents (TPC) (490.85 mg GAE/100 ml), pectin methylesterase (PME) enzyme inactivation (94.77%) as well as low A. acidoterrestris vegetative cells’ load (1.00 log reduction). In addition, total flavonoids contents (38.50 mg/100 ml ER), ascorbic acid (441.70 mg/ml), color change ΔE (1.85), polyphenol oxidase enzyme (56%), and antioxidant capacity (FRAP, 107.33 g/100 ml AEAC, DPPH, 85.90%) of treated orange juice showed a significant (p < .05) difference compared to the control. Thus, TS significantly enhanced the quality of the natural orange juice. Practical applications The negative impact of Alicyclobacillus acidoterrestris is a major concern for the food industry. Reducing their amount in food by thermosonication is gaining much attention lately. This kind of green technology represents a quick, efficient, and economical substitute to improve the quality of fruit juices.

show abstract

The combined effect of high pressure and nisin or lysozyme on the inactivation ofAlicyclobacillus acidoterrestrisspores in apple juice

Cited by 43 publications

References 22 publications

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Contact Info

Product

Resources

About