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High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study


Ferrentino, Giovanna; Komes, Draženka; Spilimbergo, Sara
High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study // Food and Bioprocess Technology, 8 (2015), 12; 2368-2382 doi:10.1007/s11947-015-1582-0 (međunarodna recenzija, članak, znanstveni)


Naslov
High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study

Autori
Ferrentino, Giovanna ; Komes, Draženka ; Spilimbergo, Sara

Izvornik
Food and Bioprocess Technology (1935-5130) 8 (2015), 12; 2368-2382

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Fresh-cut coconut ; high pressure carbon dioxide ; high power ultrasound ; pasteurization ; shelf life

Sažetak
A combined treatment based on high pressure carbon dioxide and high power ultrasound (HPCD+HPU) technologies was investigated for the pasteurization of fresh-cut coconut. Inactivation kinetics of both the natural microbiota and Salmonella enterica Typhimurium spiked on the product, were determined at 12 MPa and 10 W delivered every 2 min of treatment, as a function of temperature (from 24 to 50 °C) and treatment time (from 5 up to 30 min). Additionally, in order to study the effect of HPCD+HPU on the quality of the product, physicochemical attributes (total acidity, pH, color, texture, dry matter, fat content, enzymatic activity, antioxidant capacity, phenols, flavonoids and phenolic acids) were measured after the combined treatment and during a refrigerated shelf life of 4 w. The results revealed that HPCD+HPU increased microbial inactivation rates compared to HPCD alone: 8 Log reductions of S. enterica were achieved with HPCD+HPU (at 12 MPa, 40 °C, and 20 min), while just a 4 Log reduction was achieved with HPCD alone. Similar results were obtained for the natural microbiota ; milder conditions of temperature and pressure were sufficient to assure inactivation to undetectable levels even of mesophilic microorganisms, the most resistant ones. Total acidity and pH did not change after the combined treatment and during the entire storage of 4 ws, while slight differences were observed for the other physicochemical parameters. Overall, the results showed the feasibility and the potential of HPCD+HPU as innovative non-thermal tool for pasteurization of fresh-cut fruits.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
FP7‐KBBE‐2009‐3

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Autor s matičnim brojem:
Draženka Komes, (226466)

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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