Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation

dc.creatorCampos, FP
dc.creatorCristianini, M
dc.date2007
dc.dateJUN
dc.date2014-11-19T00:05:04Z
dc.date2015-11-26T16:59:50Z
dc.date2014-11-19T00:05:04Z
dc.date2015-11-26T16:59:50Z
dc.date.accessioned2018-03-28T23:47:35Z
dc.date.available2018-03-28T23:47:35Z
dc.identifierInnovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 8, n. 2, n. 226, n. 229, 2007.
dc.identifier1466-8564
dc.identifierWOS:000246424400011
dc.identifier10.1016/j.ifset.2006.12.002
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59953
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/59953
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59953
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278314
dc.descriptionYeasts and lactic acid bacteria are the usual contaminants in orange juice and responsible for decreasing the shelf life of the product. Ultra high-pressure homogenisation has been shown to be an alternative to the traditional thermal pasteurisation of pumpable foods. The product was pumped through a homogeniser valve at 100 MPa, 150 MPa, 200 MPa, 250 MPa and 300 MPa using two synchronized overlapped intensifiers at a flow rate of approximately 270 mL/min. The inlet temperature was kept at 10 degrees C, pH at 4.1 and soluble solids at 10.0 degrees Bx. After processing, the product was immediately cooled to 4 degrees C and the microbiological count was determined. The study showed that Lactobacillus plantarum and Saccharomyces cerevisiae are sensible to ultra high-pressure homogenisation treatment. The results indicated that pressures higher than 250 MPa were able to completely destroy initial loads of 1.2 x 107 UFC/mL of L. plantarum and 2.9 x 105 UFC/mL of S. cerevisiae in orange juice, making this technology a promising way to nonthermally process orange juices. (C) 2007 Elsevier Ltd. All rights reserved.
dc.description8
dc.description2
dc.description226
dc.description229
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationInnovative Food Science & Emerging Technologies
dc.relationInnov. Food Sci. Emerg. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjecthigh pressure
dc.subjecthomogenisation
dc.subjectorange juice
dc.subjectmicrobial inactivation
dc.subjectSaccharomyces
dc.subjectLactobacillus
dc.subjectHigh Hydrostatic-pressure
dc.titleInactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation
dc.typeArtículos de revistas


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