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Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes

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dc.contributor.authorSilva, Filipa M.
dc.contributor.authorGibbs, Paul
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-18T18:20:25Z
dc.date.available2011-10-18T18:20:25Z
dc.date.issued1999
dc.description.abstractAlicyclobacillus acidoterrestris, a thermoacidophilic, non-pathogenic and spore-forming bacterium has been detected in several spoiled commercial pasteurised fruit juices. A. acidoterrestris spores, besides being resistant to the pasteurisation treatment conditions normally applied to acidic fruit products, can germinate and grow causing spoilage. Therefore, this microorganism was suggested as the target to be used in the design of adequate pasteurisation processes. The objectives of this work were to investigate the influence of temperature (T: 85–97°C), total soluble solids (SS: 5–60°Brix or % by weight) and pH (2.5–6.0) on D-values (decimal reduction time) of Alicyclobacillus acidoterrestris (type strain, NCIMB 13137) spores, and to fit a model using response surface methodology. A central composite face-centred experimental design was used, and the response, D-value determined in malt extract broth, ranged between 0.498±0.045 and 94.9±6.7 min. Within the factor ranges studied, temperature was the parameter that most affected the D-value. Following this was the SS and, lastly, the pH value. A linear decrease in D-value was observed with decreasing SS and pH, and a non-linear decrease in D-value was noticed with increasing temperature. A second order polynomial was successfully fitted to the data (R2=0.98). In general, D-values measured in real fruit systems, such as orange, apple and grape juices, blackcurrant concentrates, cupuaçu (exotic fruit) extract and orange juice drink, were higher than those predicted by the malt extract broth model. This result emphasises the importance of experimental validation of any model-derived process.por
dc.identifier.citationSILVA, Filipa M... [et al.] - Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 51, n.º 2-3 (1999), p. 95–103por
dc.identifier.doi10.1016/S0168-1605(99)00103-8
dc.identifier.urihttp://hdl.handle.net/10400.14/6451
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectAlicyclobacillus acidoterrestrispor
dc.subjectSporespor
dc.subjectThermal inactivationpor
dc.subjectHeat resistancepor
dc.subjectKineticspor
dc.subjectFruit productspor
dc.subjectResponse surface methodologypor
dc.titleThermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGibbs
person.familyNameVieira
person.familyNameSilva
person.givenNamePaul
person.givenNameMargarida
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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