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Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life.
Int J Food Microbiol. 2010 Jan 01; 136(3):261-7.IJ

Abstract

The effect of ultra high pressure homogenisation (UHPH) at 100, 200 and 300 MPa on apple juice at two different inlet temperatures (4 and 20 degrees C) was studied. Raw and conventional heat treated (PA) apple juice was compared with UHPH treated juice after treatment and during 60 days of storage at 4 degrees C. The microbial quality was studied by enumerating aerobic mesophilic counts (AM), psychrotrophs (PS), moulds and yeasts (MY), lactobacilli (LB), enterobacteriaceae (EB), and faecal coliforms (FC). PA samples were below detection level (< or = -2 log cfu/mL) for all groups, the same as UHPH treated juices at 200 MPa and above but for around 1 log cfu/mL for AM. Those AM counts did not change during 60 days storage at 4 degrees C and proved to be spores. Juices treated at 100 MPa shown little reductions in microbial counts, and surviving microorganisms significantly increased their numbers during storage. This research work showed that non-thermal methods such a UHPH technology may give new opportunities to develop "fresh like" apple juice with a shelf-life equivalent to PA in terms of microbiological characteristics without affecting the product quality.

Authors+Show Affiliations

Centre Especial de Recerca Planta de Tecnologia dels Aliments, Departament de Ciència Animal i dels Aliments, XaRTA, TECNIO, MALTA-Consolider, Facultat de Veterinària, Edifici V, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19954853

Citation

Suárez-Jacobo, A, et al. "Effect of UHPH On Indigenous Microbiota of Apple Juice: a Preliminary Study of Microbial Shelf-life." International Journal of Food Microbiology, vol. 136, no. 3, 2010, pp. 261-7.
Suárez-Jacobo A, Gervilla R, Guamis B, et al. Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life. Int J Food Microbiol. 2010;136(3):261-7.
Suárez-Jacobo, A., Gervilla, R., Guamis, B., Roig-Sagués, A. X., & Saldo, J. (2010). Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life. International Journal of Food Microbiology, 136(3), 261-7. https://doi.org/10.1016/j.ijfoodmicro.2009.11.011
Suárez-Jacobo A, et al. Effect of UHPH On Indigenous Microbiota of Apple Juice: a Preliminary Study of Microbial Shelf-life. Int J Food Microbiol. 2010 Jan 1;136(3):261-7. PubMed PMID: 19954853.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life. AU - Suárez-Jacobo,A, AU - Gervilla,R, AU - Guamis,B, AU - Roig-Sagués,A X, AU - Saldo,J, Y1 - 2009/11/20/ PY - 2009/01/30/received PY - 2009/11/11/revised PY - 2009/11/15/accepted PY - 2009/12/4/entrez PY - 2009/12/4/pubmed PY - 2010/3/10/medline SP - 261 EP - 7 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 136 IS - 3 N2 - The effect of ultra high pressure homogenisation (UHPH) at 100, 200 and 300 MPa on apple juice at two different inlet temperatures (4 and 20 degrees C) was studied. Raw and conventional heat treated (PA) apple juice was compared with UHPH treated juice after treatment and during 60 days of storage at 4 degrees C. The microbial quality was studied by enumerating aerobic mesophilic counts (AM), psychrotrophs (PS), moulds and yeasts (MY), lactobacilli (LB), enterobacteriaceae (EB), and faecal coliforms (FC). PA samples were below detection level (< or = -2 log cfu/mL) for all groups, the same as UHPH treated juices at 200 MPa and above but for around 1 log cfu/mL for AM. Those AM counts did not change during 60 days storage at 4 degrees C and proved to be spores. Juices treated at 100 MPa shown little reductions in microbial counts, and surviving microorganisms significantly increased their numbers during storage. This research work showed that non-thermal methods such a UHPH technology may give new opportunities to develop "fresh like" apple juice with a shelf-life equivalent to PA in terms of microbiological characteristics without affecting the product quality. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/19954853/Effect_of_UHPH_on_indigenous_microbiota_of_apple_juice:_a_preliminary_study_of_microbial_shelf_life_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(09)00605-9 DB - PRIME DP - Unbound Medicine ER -