Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
| Autor: | Magali Lucia Rosa Gonzalez, Mariana Combina, M.C. Lerena, Laura Analia Mercado, Natalia Szerman, M. Cristiani, María Cecilia Rojo |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
HYDROSTATIC HIGH PRESSURE
0106 biological sciences Food spoilage Hydrostatic pressure Population Pasteurization Shelf life 01 natural sciences Industrial and Manufacturing Engineering ZYGOSACCHAROMYCES ROUXII law.invention purl.org/becyt/ford/1 [https] Pascalization 0404 agricultural biotechnology law 010608 biotechnology Food science purl.org/becyt/ford/1.6 [https] Safety Risk Reliability and Quality education education.field_of_study Chemistry Process Chemistry and Technology fungi food and beverages 04 agricultural and veterinary sciences 040401 food science Zygosaccharomyces rouxii CONCENTRATED GRAPE JUICE THERMAL PASTEURIZATION Hydrostatic equilibrium Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-019-02251-9 |
| Popis: | Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice. Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Cristiani, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gonzalez Loyarte, Maria Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink