Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

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• 作者：Jonathan Mosqueda-Melgar ; Rosa Martina Raybaudi-Massilia ; Olga Mart&#xed ; n-Belloso
• 关键词：HIPEF ; Citric acid ; Cinnamon bark oil ; S. Enteritidis ; E. coli O157 ; H7 ; Apple ; Pear ; Orange ; Strawberry
• 刊名：Innovative Food Science and Emerging Technologies
• 出版年：2008
• 期刊代码：57_14668564
• 类别：abs
• 出版时间：July 2008
• 卷：9
• 期：3
• 页码：328-340
• 文件大小：982 K

摘要

The effect of high-intensity pulsed electric fields (HIPEF) on the Salmonella Enteritidis and Escherichia coli O157:H7 populations inoculated in apple, pear, orange and strawberry juices as influenced by treatment time and pulse frequency was investigated. Combinations of HIPEF (35 kV/cm, 4 μs pulse length in bipolar mode without exceeding 40 °C) with citric acid or cinnamon bark oil against these pathogenic microorganisms in fruit juices were also evaluated. Treatment time was the more influential factor on the microbial reduction in all the fruit juices analyzed. S. Enteritidis and E. coli O157:H7 were reduced by more than 5.0 log₁₀ units in orange juice treated by only HIPEF; whereas strawberry, apple and pear juices were pasteurized when HIPEF was combined with citric acid at 0.5, 1.5, 1.5%, respectively, or cinnamon bark oil at 0.05, 0.1 and 0.1%, respectively. Synergistic and additive killing effects against S. Enteritidis and E. coli O157:H7 in fruit juices by combining treatments were observed.