Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PLc, 0.73 J/cm2, 155 mL/min, EEO: 1.8 × 103-4.1 × 103 kW·h/m3/order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 105 - 1.1 × 106 kW·h/m3/order) at ambient temperature on Escherichia co...

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Detalles Bibliográficos
Autores: Ferrario, Mariana Inés, Guerrero, Sandra N.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/59578
Acceso en línea:http://hdl.handle.net/11336/59578
Access Level:acceso abierto
Palabra clave:Color
Pulsed Light
Sensory Attributes
Sensory Shelf Life
Ultrasound
Weibull Model
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_3eb3c6fe8314c5e75d60dee4f76cebbf
oai_identifier_str oai:ri.conicet.gov.ar:11336/59578
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
spellingShingle Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
Ferrario, Mariana Inés
Color
Pulsed Light
Sensory Attributes
Sensory Shelf Life
Ultrasound
Weibull Model
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_full Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_fullStr Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_full_unstemmed Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
title_sort Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
dc.creator.none.fl_str_mv Ferrario, Mariana Inés
Guerrero, Sandra N.
author Ferrario, Mariana Inés
author_facet Ferrario, Mariana Inés
Guerrero, Sandra N.
author_role author
author2 Guerrero, Sandra N.
author2_role author
dc.subject.none.fl_str_mv Color
Pulsed Light
Sensory Attributes
Sensory Shelf Life
Ultrasound
Weibull Model
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Color
Pulsed Light
Sensory Attributes
Sensory Shelf Life
Ultrasound
Weibull Model
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PLc, 0.73 J/cm2, 155 mL/min, EEO: 1.8 × 103-4.1 × 103 kW·h/m3/order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 105 - 1.1 × 106 kW·h/m3/order) at ambient temperature on Escherichia coli ATCC 35218, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE 162 and indigenous flora in commercial (CAJ) and freshly pressed (NAJ) apple juices. In addition, for the combined treatment, color evolution, sensory shelf life and consumer sensory field studies were also conducted during NAJ cold storage (4 °C). The Weibull model adequately characterized inactivation curves (R2 adj: 95.0-99.1%). No differences in single or combined PL effectiveness were observed between CAJ and NAJ, resulting in 1.8-4.2 log reductions for single PLc while US + PLc led up to 3.7-6.3 log reductions of inoculated microorganisms. Moreover, the combined treatment delayed yeast and mold recovery and prevented from browning development during storage. Processed NAJ was well accepted by a group of consumers who highlighted its fresh natural apple taste. Sensory shelf life was determined by 6 days (25% rejection) with 95% confidence. Industrial relevance There is a growing consumer demand for fresh-like products as traditional thermal processing may have undesirable effects over the sensory and nutritional properties of fruit juices. From an industrial perspective, the content of this publication has the potential to be used for the development of novel products, with enhanced quality, processed by a continuous flow-through pulsed light system combined with ultrasound, both emerging technologies with good prospects for the decontamination of foods. In particular, this study showed that apple juice processed by US and PL ensured microbiological safety and was widely accepted by a group of consumers interested in sour products and its fresh natural apple taste.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59578
Ferrario, Mariana Inés; Guerrero, Sandra N.; Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice; Elsevier; Innovative Food Science & Emerging Technologies; 34; 4-2016; 214-224
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59578
identifier_str_mv Ferrario, Mariana Inés; Guerrero, Sandra N.; Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice; Elsevier; Innovative Food Science & Emerging Technologies; 34; 4-2016; 214-224
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.02.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300194
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195237413814272
spelling Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juiceFerrario, Mariana InésGuerrero, Sandra N.ColorPulsed LightSensory AttributesSensory Shelf LifeUltrasoundWeibull Modelhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to investigate the effect of a continuous flow-through pulsed light system (PLc, 0.73 J/cm2, 155 mL/min, EEO: 1.8 × 103-4.1 × 103 kW·h/m3/order) single or combined with ultrasound (US, 30 min, EEO: 4.4 × 105 - 1.1 × 106 kW·h/m3/order) at ambient temperature on Escherichia coli ATCC 35218, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE 162 and indigenous flora in commercial (CAJ) and freshly pressed (NAJ) apple juices. In addition, for the combined treatment, color evolution, sensory shelf life and consumer sensory field studies were also conducted during NAJ cold storage (4 °C). The Weibull model adequately characterized inactivation curves (R2 adj: 95.0-99.1%). No differences in single or combined PL effectiveness were observed between CAJ and NAJ, resulting in 1.8-4.2 log reductions for single PLc while US + PLc led up to 3.7-6.3 log reductions of inoculated microorganisms. Moreover, the combined treatment delayed yeast and mold recovery and prevented from browning development during storage. Processed NAJ was well accepted by a group of consumers who highlighted its fresh natural apple taste. Sensory shelf life was determined by 6 days (25% rejection) with 95% confidence. Industrial relevance There is a growing consumer demand for fresh-like products as traditional thermal processing may have undesirable effects over the sensory and nutritional properties of fruit juices. From an industrial perspective, the content of this publication has the potential to be used for the development of novel products, with enhanced quality, processed by a continuous flow-through pulsed light system combined with ultrasound, both emerging technologies with good prospects for the decontamination of foods. In particular, this study showed that apple juice processed by US and PL ensured microbiological safety and was widely accepted by a group of consumers interested in sour products and its fresh natural apple taste.Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Cátedra de Procesamiento de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Cátedra de Procesamiento de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59578Ferrario, Mariana Inés; Guerrero, Sandra N.; Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice; Elsevier; Innovative Food Science & Emerging Technologies; 34; 4-2016; 214-2241466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.02.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300194info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:46:51Zoai:ri.conicet.gov.ar:11336/59578instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:46:51.916CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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