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Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage

Citation

Luong, TSV and Moir, C and Chandry, PS and Pinfold, T and Olivier, S and Broussolle, V and Bowman, JP, Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage, Innovative Food Science and Emerging Technologies, 66 Article 102523. ISSN 1466-8564 (2020) [Refereed Article]

Copyright Statement

Copyright 2020 Elsevier Ltd.

DOI: doi:10.1016/j.ifset.2020.102523

Abstract

The commercial potential of high pressure and thermal processing (HPTP) was investigated against Alicyclobacillus acidoterrestris spores in commercial acidic apple juice beverage and in acidified and neutral potassium buffers. With starting spore counts prior to treatments being 6.5 and 7.2 log10 respectively for strains AJA 66 (D90░C 15.4ámin) and ATCC 49025 (D90░C 8.5ámin), HPTP at 600áMPa at 80á░C for 3ámin provided an optimal treatment with spore viability reduced below the detection limit for both strains. HPTP at 80á░C for 1ámin and HPTP at 70á░C for 3ámin achieved 4.1ľ4.5 log10 CFU/mL reduction. HPTP at 70á░C for 1ámin reduced the number of viable spores by 2.0ľ2.5-log10 CFU/mL. Flow cytometry revealed the presence of membrane-compromised spores among culturable spores following HPTP and heat alone treatments at different temperatures. Electron microscopy clearly showed the efficiency of HPTP with crushed or hollow spores predominating after treatments. No correlation between HPTP susceptibility and genetic diversity was observed for two genotypes of A. acidoterrestris spores. The treatment combination provides a promising option for industrial utility since it requires lower heat and processing time.

Item Details

Item Type:Refereed Article
Keywords:Alicyclobacillus, high pressure, heat resistance, spores, fruit juice, vegetable juice
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Processed fruit and vegetable products (incl. juices)
UTAS Author:Luong, TSV (Mr Van Luong)
UTAS Author:Pinfold, T (Dr Terry Pinfold)
UTAS Author:Bowman, JP (Associate Professor John Bowman)
ID Code:141683
Year Published:2020
Deposited By:TIA - Research Institute
Deposited On:2020-11-10
Last Modified:2020-12-17
Downloads:0

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