| Grant number: | 23/18197-7 |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| Start date: | May 01, 2024 |
| End date: | April 30, 2026 |
| Field of knowledge: | Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products |
| Principal Investigator: | Gilberto Úbida Leite Braga |
| Grantee: | Leonardo do Prado Silva |
| Host Institution: | Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil |
Abstract The thermal resistance of Alicyclobacillus acidoterrestris bacterial spores to traditional inactivation processes, such as pasteurization, is a significant concern within the fruit juice industry, particularly in the context of orange juice production. It is known that spores of A. acidoterrestris originating from the soil have the capability to contaminate the surface of fruits during their cultivation, harvesting, and transportation phases. The presence of these A. acidoterrestris spores in the final product can lead to juice deterioration through the production of guaiacol, resulting in economic losses for the industrial sector. Even methods employed by the industry that adhere to high-quality standards are unable to render A. acidoterrestris spores inactive, with these spores persisting in the final product post-orange surface washing and juice pasteurization stages. Hence, the adoption of a novel technology, such as antimicrobial photodynamic treatment (APDT), which has proven efficacy against various microorganisms, promises a fresh perspective for farmers and food industries in the realm of foodborne microorganism control and the associated processes (spoilage). The principal objective of this proposal is to assess the application of APDT for the reduction of A. acidoterrestris spore contamination in fresh oranges. Through this approach, various aspects connected to food deterioration can be addressed, with the potential for a substantial social impact through the reduction of food losses due to spoilage. The development and transfer of practical methods that enhance food quality, directly applicable within the industrial context, represent critical steps in the advancement of food science and technology. | |
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