Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice

Autor(es)

Petrus, Rodrigo Rodrigues ^[1] ; Churey, John Joseph ^[2] ; Worobo, Randy William ^[2]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[2] Cornell Univ, Coll Agr & Life Sci, Geneva, NY - USA

• Tipo de documento: Artigo Científico
• Fonte: HIGH PRESSURE RESEARCH; v. 40, n. 4, p. 537-542, OCT 1 2020.
• Citações Web of Science: 0

Resumo

Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range of pressure (401-599 MPa) and dwell time (87-313 s) in orange juice processing. The parameters were combined and targeted a minimum of 5-log cycle reductions in a cocktail for the pathogens of reference -Escherichia coliO157:H7,Salmonella entericaeListeria monocytogenes- inoculated into the juice. Eleven trials were carried out based on a central composite rotational design. All combinations of pressure and dwell time succeeded in reducing all pathogens.E. coliO157:H7 exhibited more resistance to HPP thanS. entericaandL. monocytogenes. The findings demonstrated that relatively low pressure (similar to 400 MPa) and short dwell time (similar to 200 s) can be successfully used to produce a safe orange juice. (AU)

• Processo FAPESP: 17/24172-6 - Efeito combinado do processamento por alta pressão e dimetil dicarbonato na inativação de patógenos de origem alimentar
• Beneficiário: Rodrigo Rodrigues Petrus
• Modalidade de apoio: Bolsas no Exterior - Pesquisa