Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide

[EN] The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice was studied in order to select models that can predict their inactivation beha...

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Detalhes bibliográficos
Autores: Ortuño Cases, Carmen, Balaban, Murat, Benedito Fort, José Javier|||0000-0003-0163-4593
Formato: artículo
Fecha de publicación:2014
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/80702
Acesso em linha:https://riunet.upv.es/handle/10251/80702
Access Level:acceso abierto
Palavra-chave:Supercritical inactivation
Residual enzyme activity
Inactivation kinetics
Ultrasound
Modelling
Synergistic effect.
TECNOLOGIA DE ALIMENTOS
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spelling Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxideOrtuño Cases, CarmenBalaban, MuratBenedito Fort, José Javier|||0000-0003-0163-4593Supercritical inactivationResidual enzyme activityInactivation kineticsUltrasoundModellingSynergistic effect.TECNOLOGIA DE ALIMENTOS[EN] The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice was studied in order to select models that can predict their inactivation behaviour based on process parameters. Experiments were performed at different temperatures (31-41 degrees C, 225 bar) and pressures (100-350 bar, 36 degrees C). The inactivation rate of E. coli, S. cerevisiae and PME increased with pressure and temperature during SC-CO2 + HPU treatments. The SC-CO2 + HPU inactivation kinetics of E. coli, S. cerevisiae and PME were represented by models that included temperature, pressure and treatment time as variables, based on the Biphasic, the Peleg Type B, and the fractional models, respectively. The HPU-assisted SC-CO2 batch system permits the use of mild process conditions and treatment times that can be even shorter than those of continuous SC-CO2 systems. (C) 2014 Elsevier B.V. All rights reserved.The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Economy and Competitiveness (Madrid, Spain) and from project PROMETEO/2010/062 financed by the Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain). The authors acknowledge the Universitat Politecnica de Valencia for the FPI grant given to Carmen Ortuno Cases and Dr. Emilia Matallana and Dr. Paula Alepuz for the generous gift of S. cerevisiae T73 and E.coli DH1 strains, respectively.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Análisis y Simulación de Procesos AgroalimentariosMinisterio de Educación y CienciaGeneralitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20142014-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/80702reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Educación y Ciencia https://doi.org/10.13039/501100008743 CSD2007-00016 PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLESGeneralitat Valenciana https://doi.org/10.13039/501100003359 GVPRE%2F2010%2F062open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/807022026-06-13T07:49:27Z
dc.title.none.fl_str_mv Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
title Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
spellingShingle Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
Ortuño Cases, Carmen
Supercritical inactivation
Residual enzyme activity
Inactivation kinetics
Ultrasound
Modelling
Synergistic effect.
TECNOLOGIA DE ALIMENTOS
title_short Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
title_full Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
title_fullStr Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
title_full_unstemmed Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
title_sort Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide
dc.creator.none.fl_str_mv Ortuño Cases, Carmen
Balaban, Murat
Benedito Fort, José Javier|||0000-0003-0163-4593
author Ortuño Cases, Carmen
author_facet Ortuño Cases, Carmen
Balaban, Murat
Benedito Fort, José Javier|||0000-0003-0163-4593
author_role author
author2 Balaban, Murat
Benedito Fort, José Javier|||0000-0003-0163-4593
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Análisis y Simulación de Procesos Agroalimentarios
Ministerio de Educación y Ciencia
Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Supercritical inactivation
Residual enzyme activity
Inactivation kinetics
Ultrasound
Modelling
Synergistic effect.
TECNOLOGIA DE ALIMENTOS
topic Supercritical inactivation
Residual enzyme activity
Inactivation kinetics
Ultrasound
Modelling
Synergistic effect.
TECNOLOGIA DE ALIMENTOS
description [EN] The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice was studied in order to select models that can predict their inactivation behaviour based on process parameters. Experiments were performed at different temperatures (31-41 degrees C, 225 bar) and pressures (100-350 bar, 36 degrees C). The inactivation rate of E. coli, S. cerevisiae and PME increased with pressure and temperature during SC-CO2 + HPU treatments. The SC-CO2 + HPU inactivation kinetics of E. coli, S. cerevisiae and PME were represented by models that included temperature, pressure and treatment time as variables, based on the Biphasic, the Peleg Type B, and the fractional models, respectively. The HPU-assisted SC-CO2 batch system permits the use of mild process conditions and treatment times that can be even shorter than those of continuous SC-CO2 systems. (C) 2014 Elsevier B.V. All rights reserved.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-06-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/80702
url https://riunet.upv.es/handle/10251/80702
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 CSD2007-00016 PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES
Generalitat Valenciana https://doi.org/10.13039/501100003359 GVPRE%2F2010%2F062
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405341673848832
score 15.301603

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