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Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system.
Food Sci Technol Int. 2018 Oct; 24(7):547-554.FS

Abstract

Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Paniagua-Martínez I
1 Food Technology Department, Universitat Politècnica de València, Valencia, Spain. 2 Facultad de Bioanálisis, Universidad Veracruzana, Veracruz, México.
Mulet A
1 Food Technology Department, Universitat Politècnica de València, Valencia, Spain.
García-Alvarado MA
3 Chemical and Biochemical Engineering Department, Instituto Tecnológico de Veracruz, Veracruz, Mexico.
Benedito J
1 Food Technology Department, Universitat Politècnica de València, Valencia, Spain.

MeSH

AnanasAscorbic AcidBacteriaCarbon DioxideChromatography, Supercritical FluidColony Count, MicrobialEscherichia coliFood MicrobiologyFood PreservationFood QualityFruit and Vegetable JuicesHydrogen-Ion ConcentrationMicrobial ViabilityPasteurizationRefrigerationSaccharomyces cerevisiaeUltrasonics

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29732916

Citation

Paniagua-Martínez, I, et al. "Inactivation of the Microbiota and Effect On the Quality Attributes of Pineapple Juice Using a Continuous Flow Ultrasound-assisted Supercritical Carbon Dioxide System." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 7, 2018, pp. 547-554.
Paniagua-Martínez I, Mulet A, García-Alvarado MA, et al. Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. Food Sci Technol Int. 2018;24(7):547-554.
Paniagua-Martínez, I., Mulet, A., García-Alvarado, M. A., & Benedito, J. (2018). Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 24(7), 547-554. https://doi.org/10.1177/1082013218774694
Paniagua-Martínez I, et al. Inactivation of the Microbiota and Effect On the Quality Attributes of Pineapple Juice Using a Continuous Flow Ultrasound-assisted Supercritical Carbon Dioxide System. Food Sci Technol Int. 2018;24(7):547-554. PubMed PMID: 29732916.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. AU - Paniagua-Martínez,I, AU - Mulet,A, AU - García-Alvarado,M A, AU - Benedito,J, Y1 - 2018/05/06/ PY - 2018/5/8/pubmed PY - 2019/1/8/medline PY - 2018/5/8/entrez KW - Nonthermal process KW - pineapple juice KW - quality attributes KW - supercritical carbon dioxide KW - ultrasound SP - 547 EP - 554 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 24 IS - 7 N2 - Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/29732916/Inactivation_of_the_microbiota_and_effect_on_the_quality_attributes_of_pineapple_juice_using_a_continuous_flow_ultrasound_assisted_supercritical_carbon_dioxide_system_ DB - PRIME DP - Unbound Medicine ER -