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Thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit product processing

2005Journal article Open access
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dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-15T11:52:32Z
dc.date.available2011-10-15T11:52:32Z
dc.date.issued2005
dc.description.abstractAlicyclobacillus acidoterrestris spores were recently proposed to be used as design criterion for thermal processes of acid fruit products. This microorganism has been found in commercial pasteurized acid fruit juices, such as orange and apple. Although being non-pathogenic and not easy to detect visually, it is responsible for off-flavours development. On the other hand, the first thermal inactivation kinetic studies confirmed that these spores are much more resistant than the usual spoilage microorganisms in acid foods. Therefore, in 2000 it was firstly proposed to be used in the design of hot-filling and continuous pasteurization conditions of a tropical fruit pulp and juice, respectively. This work presents a critical review on inactivation kinetics of Alicyclobacillus acidoterrestris spores. The available studies were obtained under thermal treatments, and studied the effects of temperature, pH and soluble solids. Those effects were quantified in terms of decimal reduction time (first order model) and z-values (Bigelow model). Furthermore, they were obtained under isothermal conditions. Future challenges in this field are to quantify the inactivation kinetics behaviour under dynamic conditions, using thermal and non-thermal treatments, such as ozonation, ultrasonication or high pressure. These alternative treatments have the advantage of minimizing quality attributes degradation and improving products. Moreover, predictive microbiology skills are suggested as a valuable tool for process design and optimization.por
dc.identifier.citationBRANDÃO, Teresa R. S. ; SILVA, Cristina L. M. - Thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit product processing. In Summer Meeting: Spore forming bacteria – emerging and re-emerging issues, Brighton, United Kingdom, 4–7 July, 2005 - Summer Meeting: Spore forming bacteria – emerging and re-emerging issues : Book of Abstracts. [S.l. : s.n., 2005]. 1 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6189
dc.language.isoengpor
dc.peerreviewednopor
dc.subjectAlicyclobacillus acidoterrestris sporespor
dc.subjectFruit productspor
dc.subjectProcess design criterionpor
dc.subjectThermal processingpor
dc.subjectAlternative non-thermal treatmentspor
dc.subjectPredictive microbiologypor
dc.titleThermal inactivation of Alicyclobacillus acidoterrestris spores in fruit product processingpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBrandão
person.familyNameSilva
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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