Inactivation of the native microflora in beetroot juice by high pressure carbon dioxide combined with temperature

• Autorzy: Sokolowska B. , Porebska I. , Nasilowska J. , Niezgoda J. , Dekowska A.

Warianty tytułu

PL

Inaktywacja naturalnej mikroflory soku z buraków ćwikłowych ditlenkiem węgla pod wysokim ciśnieniem w połączeniu z temperaturą

• Języki publikacji: EN

Abstrakty

EN

Commercially available unpasteurized, freshly-squeezed beetroot juice with a 24–72 hour shelf-life in cold storage, retains its natural flavour and nutritional value but can be a source of undesirable microflora. In this paper, the suitability of high pressure carbon dioxide (at 20 and 60 MPa, and a temperature of: 20, 35 and 60°C) to inactivate the native microflora in this juice has been studied. The results show that high pressure carbon dioxide was effective in the inactivation of the studied groups of microorganisms only when combined with increased temperature. The reduction in the total count of spoilage microorganisms and lactic acid bacteria was 5–6 log when 20 or 60 MPa and 60°C for at least 30 min were used. Yeasts treated with carbon dioxide at 20 MPa and 60°C were totally (>6 log) inactivated. The reduction in moulds count above 3 log, was observed in this conditions.

PL

Dostępny w handlu niepasteryzowany, świeżo wyciskany sok z buraków ćwikłowych posiada 24–72 godzinny okres przydatności do spożycia. Zachowuje swój naturalny smak i walory odżywcze, ale może być źródłem niepożądanej mikroflory. W artykule przedstawiono ocenę przydatności ditlenku węgla pod wysokim ciśnieniem (20 i 60 MPa w temperaturze: 20, 35 i 60°C) do inaktywacji naturalnej mikroflory soku z buraków ćwikłowych. Wyniki badań wskazują, że działanie ditlenku węgla jedynie w połączeniu z podwyższoną temperaturą skutecznie eliminuje poszczególne grupy badanych drobnoustrojów. Przy zastosowaniu ditlenku węgla pod ciśnieniem 20 lub 60 MPa i temperatury 60°C przez co najmniej 30 min, osiągnięto redukcję ogólnej liczby drobnoustrojów psujących i bakterii fermentacji mlekowej o 5–6 log. Drożdże ulegały całkowitej inaktywacji (>6 log) po zastosowaniu ditlenku węgla pod ciśnieniem 20 MPa i temperatury 60°C. W tych samych warunkach redukcja liczby pleśni wynosiła powyżej 3 log.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2015
• Tom: 30
• Numer: 1
• Opis fizyczny: p.81-89,fig.,ref.

Twórcy

autor

Sokolowska B.

• Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland

autor

Porebska I.

• Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

autor

Nasilowska J.

• Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

autor

Niezgoda J.

• Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

autor

Dekowska A.

• Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, Warsaw, Poland

Bibliografia

• BAE Y.Y., LEE H.J., KIM S.A., RHEE M.S. 2009. Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide. Int. J. Food Microbiol., 136: 95–100.
• CHANDRAN J., NISHA P., SINGAL R.S., PANDIT A.B. 2012. Degradation of colour in beetroot (Beta vulgaris L.): a kinetic study. J. Food Sci. Technol., DOI 10.1007/s13197-012-0741-9.
• CZAPSKI J. 1990. Heat stability of betacyanins in red beetroot juice and betanin solutions. Z. Lebensm. Unters. For., 191: 275–278.
• CHEN J., ZHANG J., FENG Z., SONG L., WU J., HU X. 2009. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in hami melon juice. J. Agric. Food Chem., 57(13): 5805–5808.
• DAMAR S., BALABAN M.O. 2006. Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality. J. Food Sci., 71: 1–11.
• FERRENTINO G., BRUNO M., FERRARI G., POLETTO M., BALABAN M.O. 2009a. Microbial inactivation andshelf life of apple juice treated with high pressure carbon dioxide. J. Biol. Eng. Doi: 10.1186/1754-1611-3-3.
• FERRENTINO G., PLAZA M.L., RAMIREZ-RODRIGUEZ M., FERRARI G., BALABAN M.O. 2009b. Effect of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice. J. Food Sci., 74(6): E333–E341.
• GARCIA-GONZALES L., GEERARED A.H., SPILIMBERGO S., ELST K., VAN GINNEKEN L., DEBEVERE J., VAN IMPE J.F., DEVLIEGHERE F. 2007. High pressure carbon dioxide inactivation of microorganisms in food: The past, the present and the future. Int. J. Food Microbiol., 117: 1–28
• HONG S-I., PYUN Y-R. 1999. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J Food Sci., 64(4): 728–733.
• International Federation of Fruit Juice Producers (IFU). Total count of potential spoilaging microorganisms of fruit and related products. IFU Method No. 2:1996. IFU Paris.
• KANNER J., HAREL S., GRANIT R. 2001. Betalains – A new class of dietary cationized antioxidants. J. Agric. Food. Chem., 49: 5178–5185.
• KIDOŃ M., CZAPSKI J. 2007. The effect of thermal processing on betalain pigments contents and antiradical activity of red beet. Żywność. Nauka. Technologia. Jakość, 1(50): 124–131 (in Polish).
• KINCAL D., HIL W.S., BALABAN M.O., PORTIER K.M., SIMS C.A., WEI C.I., MARSCHALL M.R. 2006. A continuous high-pressure carbon dioxide system for cloud and quality retention in orange juice. J. Food Sci., 71: C338–C344.
• LI H., ZHAO L., WU J., ZHANG Y., LIAO X. 2012. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiol., 30: 139–145.
• LIAO H., HU X., LIAO X., CHEN F., WU J. 2007. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. Int. J. Food Microbiol., 118: 126–131.
• LIAO H., KONG X., ZHANG Z., LIAO X. 2010a. Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice. Food Microbiol., 27: 94–100.
• LIAO H., ZHANG L., HU X., LIAO X. 2010b. Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice. Int. J. Food Microbiol., 137(1): 81–87.
• LIN H.M., YANG Z., CHEN L.F. 1993. Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure. Chem. Eng. J., 52: B29–B34.
• LIM S., YAGIZ Y., BALABAN M.O. 2006. Continuous high pressure carbon dioxide processing of mandarin juice. Food Sci. Biotechnol., 15: 13–18.
• LIU X., GAO Y.X., PENG X.T., YANG B., XU H.G., ZHAO J. 2008a. Inactivation of peroxidase and polyphenol oxidase in red beet extract with high pressure carbon dioxide. Inn. Food Sci. Emerg. Tech., 9: 24–31.
• LIU X., GAO Y.X., XU H.G., HAO Q., LIU G., WANG Q. 2010. Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide. Food Chem., 119: 108–113.
• LIU X., GAO Y., XU H.G., WANG Q., YANG B. 2008b. Impact of high pressure carbon dioxide combined with thermal treatment on degradation of red beet (Beta vulgaris L.) pigments. J. Agric. Food Chem., 56: 6480–6487.
• PN-ISO 15214:2002 Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony count technique at 30°C.
• PN-ISO 21527-1:2009 Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 1: Colony count technique in products with water activity greater than 0,95.
• SOKOŁOWSKA B., CHOTKIEWICZ M., NIEZGODA J., DEKOWSKA A. 2011. Evaluation of microbial contamination of commercially available unpasteurized, freshly squeezed fruit and vegetable juices. Zesz. Probl. Post. Nauk Rol., 569: 219–228 (in Polish).
• SOKOŁOWSKA B., SKĄPSKA S., FONBERG-BROCZEK M., NIEZGODA J., RUTKOWSKA M., DOBROS N., RZOSKA S.J. 2014a. The impact of high hydrostatic pressure (HHP) on native microflora and the colour of beetroot juice – a preliminary shelf-life study. In: Industrial, Medical and Environmental Applications of Microorganisms: Current Status and Trends, Wageningen Academic Publisher, pp. 380.
• SOKOŁOWSKA B., SKĄPSKA S., NIEZGODA J., RUTKOWSKA M., DEKOWSKA A., RZOSKA S.J. 2014b. Inactivation and sublethal injury of Escherichia coli and Listeria innocua by high hydrostatic pressure in model suspensions and beetroot juice. High Pressure Res., 34(1): 147–155.
• SPILIMBERGO S., ELVASSORE N., BERTUCCO A. 2002. Microbial inactivation by high-pressure. J. Supercrit. Fluid, 22: 55–63.
• SPILIMBERGO S., MANTOAN D., DALSER A. 2007. Supercritical gases pasteurization of apple juice. J. Supercrit. Fluid, 40: 485–489.
• VALVERDE M.T., MARIN-INIESTA F., CALVO L. 2010. Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality. J. Food Eng., 98: 421–428.
• XU Z., ZHANG L., WANG Y., BI X., BUCKOW R., LIAO X. 2011. Effect of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice. J. Food Eng., doi: 10.1016/j.jfoodeng.2011.01.020
• YUK H-G., GEVEKE D.J. 2011. Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. Food Microbiol., 28: 377–383.
• YUK H-G., GEVEKE D.J., ZHANG H.Q. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. Int. J. Food Microbiol., 138: 91–99.
• ZHANG J., DAVIES T.A., MATTHEWS M.A., DREWS M.J., LABERGE M. 2006. Sterilization using highpressure carbon dioxide. J. Supercrit. Fluid, 38(3): 354–372.