Document Detail

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice.
MedLine Citation:
PMID:  23290235     Owner:  NLM     Status:  In-Data-Review    
High pressure homogenization (HPH) technique is able to significantly reduce spoilage microbiota in fruit juice. On the other hand, aroma compounds and essential oils can have a key role in the microbial stability of these products. For this reason, the aim of this work was to evaluate the combined effects of an aroma compound (citral, used at a concentration of 50mg/l) and HPH treatments (performed at 100MPa for 1-8 successive passes) on the inactivation dynamics of Saccharomyces cerevisiae SPA strain inoculated in apricot juices at level of about 4.5 log CFU/ml. Moreover, growth of surviving yeast cells was measured during the storage of the treated juice at 10°C and pH, water activity, viscosity and volatile molecule profile of apricot juice were studied. Since citral had been diluted in ethanol before the addition to juice, also samples with only ethanol added at the same volume used to dissolve citral were considered. The results showed that yeast cell viability decreased with the increases of passes at 100MPa and the relationship between yeast cell loads and number of passes at 100MPa followed a linear trend. In addition, the effect of HPH treatment can be notably potentiated throughout the presence of citral and ethanol, increasing the time necessary to reach a spoilage threshold during storage. The volatile profiles of the juices added with citral showed a substitution by yeast metabolism of this aldehyde with molecule characterized by a lower antimicrobial activity such as alcohols. The HPH treatments had also a significant effect on pH and viscosity of apricot juices while did not affect a(w).
Francesca Patrignani; Giulia Tabanelli; Lorenzo Siroli; Fausto Gardini; Rosalba Lanciotti
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Publication Detail:
Type:  Journal Article     Date:  2012-11-08
Journal Detail:
Title:  International journal of food microbiology     Volume:  160     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-01-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  273-81     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Cesena, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
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