Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
MetadataShow full item record
High-intensity pulsed electric fields (HIPEF) is a non-thermal preservation method which is believed to be able to inactivate spoilage micro-organisms such as Lactobacillus brevis. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) and heat pasteurization (90 degreesC/1 min) were evaluated on samples of orange juice inoculated with L. brevis (10(8) cfu/ml). HIPEF as well as heat treatments were carried out in continuous flow equipments. Electron microscopy was performed in order to observe L. brevis cell damage induced by HIPEF treatment. HIPEF processing of orange juice was more effective in inactivating L. brevis than thermal processing. The extent of microbial inactivation depended on the processing parameters (p < 0.01). L. brevis destruction was greater when the electric field strength and the treatment time increased, and also when the pulse frequency and the pulse width decreased. L. brevis was inactivated to a maximum of 5.8 log reductions when inoculated orange juice was processed at 35 kV/cm for 1000 mus using 4 mus pulse width in bipolar mode and 200 Hz at less than 32degreesC. Mechanical breakdown of cell walls was observed in L. brevis when orange juice was processed by HIPEF
Is part ofFood Microbiology, 2005, vol. 22, num. 4, p. 311-319
European research projects
Showing items related by title, author, creator and subject.
Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1727 μs applying 4-μs pulses at 188 Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated ...
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were ...
Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009)Changes in color and 5-hydroxymethyl furfural (HMF) of strawberry, tomato and watermelon juices were evaluated after high-intensity pulsed electric field (HIPEF) processing using a response surface methodology and compared ...