TY - JOUR
T1 - The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice
AU - Walkling-Ribeiro, M.
AU - Noci, F.
AU - Riener, J.
AU - Cronin, D. A.
AU - Lyng, J. G.
AU - Morgan, D.J.
N1 - Funding Information:
Acknowledgment The authors acknowledge the financial support of the Non-Commissioned Food Institutional Research Measure, funded by the Department of Agriculture, Fisheries and Food, Ireland.
PY - 2009
Y1 - 2009
N2 - The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange juice was investigated. Conventional pasteurization (HTST, 94 °C for 26 s) was used as a control. TS (10 min at 55 °C) applied in combination with PEF (40 kV/cm for 150 μs) resulted in a comparable inactivation of S. aureus to that achieved by conventional HTST. TS/PEF did not affect the pH, conductivity, or °Brix and had a milder impact on the juice color than thermal treatment. Furthermore, the non-enzymatic browning index was significantly affected by HTST (P < 0.05) but not by TS and PEF. Ascorbic acid retention was almost complete after TS and PEF (96.0%), but it was substantially lower (P < 0.05) after HTST (80.5%). Residual activity of pectin methyl esterase (PME) decreased as PEF field strength and treatment time increased; however, applying TS and PEF in combination left a greater residual PME activity than HTST (12.9 vs 5.0%, respectively).
AB - The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange juice was investigated. Conventional pasteurization (HTST, 94 °C for 26 s) was used as a control. TS (10 min at 55 °C) applied in combination with PEF (40 kV/cm for 150 μs) resulted in a comparable inactivation of S. aureus to that achieved by conventional HTST. TS/PEF did not affect the pH, conductivity, or °Brix and had a milder impact on the juice color than thermal treatment. Furthermore, the non-enzymatic browning index was significantly affected by HTST (P < 0.05) but not by TS and PEF. Ascorbic acid retention was almost complete after TS and PEF (96.0%), but it was substantially lower (P < 0.05) after HTST (80.5%). Residual activity of pectin methyl esterase (PME) decreased as PEF field strength and treatment time increased; however, applying TS and PEF in combination left a greater residual PME activity than HTST (12.9 vs 5.0%, respectively).
KW - Hurdle technology
KW - Orange juice quality
KW - Pulsed electric fields
KW - Thermosonication
U2 - 10.1007/s11947-007-0045-7
DO - 10.1007/s11947-007-0045-7
M3 - Journal article
AN - SCOPUS:70350401825
SN - 1935-5130
VL - 2
SP - 422
EP - 430
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
ER -