Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature
Abstract This study evaluated the efficacy of pH and temperature on the thermal resistance of Alicyclobacillus acidoterrestris endospores in different fruit juices. A polynomial equation was used to describe the pH x temperature impact on the D-values of endospores. Endospore resistance was influenc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2023-10-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100520&lng=en&tlng=en |
| _version_ | 1797644515881779200 |
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| author | Wemerson de Castro Oliveira Humberto Moreira Hungaro Aline Dias Paiva Hilario Cuquetto Mantovani |
| author_facet | Wemerson de Castro Oliveira Humberto Moreira Hungaro Aline Dias Paiva Hilario Cuquetto Mantovani |
| author_sort | Wemerson de Castro Oliveira |
| collection | DOAJ |
| description | Abstract This study evaluated the efficacy of pH and temperature on the thermal resistance of Alicyclobacillus acidoterrestris endospores in different fruit juices. A polynomial equation was used to describe the pH x temperature impact on the D-values of endospores. Endospore resistance was influenced by fruit juice matrices. Maximum heat resistance was found in passion fruit juice (D value 24.7±2.8 min, 90 ºC, pH 4.5) and the greatest thermal destruction was observed in papaya juice (D value 1.7±2.8 min, 95 °C, pH 2.5). Regardless of the fruit juice, endospore thermal destruction was more effective at 95 °C. In both temperatures analyzed, the effect of pH on the reduction of heat resistance was more pronounced in papaya juice. According to the mathematical models, the interaction pH x temperature had the greatest impact on endospores thermal reduction. These results emphasize the relevance of time⁄temperature binomials to prevent spoilage by A. acidoterrestris in thermal treated fruit juices. |
| first_indexed | 2024-03-11T14:31:39Z |
| format | Article |
| id | doaj.art-e0916e195a62404fa944a05469f37ddb |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-11T14:31:39Z |
| publishDate | 2023-10-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-e0916e195a62404fa944a05469f37ddb2023-10-31T07:52:26ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242023-10-016610.1590/1678-4324-2023220566Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and TemperatureWemerson de Castro Oliveirahttps://orcid.org/0000-0001-7256-265XHumberto Moreira Hungarohttps://orcid.org/0000-0002-8240-2964Aline Dias Paivahttps://orcid.org/0000-0003-4234-8892Hilario Cuquetto Mantovanihttps://orcid.org/0000-0002-3481-5318Abstract This study evaluated the efficacy of pH and temperature on the thermal resistance of Alicyclobacillus acidoterrestris endospores in different fruit juices. A polynomial equation was used to describe the pH x temperature impact on the D-values of endospores. Endospore resistance was influenced by fruit juice matrices. Maximum heat resistance was found in passion fruit juice (D value 24.7±2.8 min, 90 ºC, pH 4.5) and the greatest thermal destruction was observed in papaya juice (D value 1.7±2.8 min, 95 °C, pH 2.5). Regardless of the fruit juice, endospore thermal destruction was more effective at 95 °C. In both temperatures analyzed, the effect of pH on the reduction of heat resistance was more pronounced in papaya juice. According to the mathematical models, the interaction pH x temperature had the greatest impact on endospores thermal reduction. These results emphasize the relevance of time⁄temperature binomials to prevent spoilage by A. acidoterrestris in thermal treated fruit juices.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100520&lng=en&tlng=eninactivation modelD-valuesspoilagethermoacidophilic bacteria. |
| spellingShingle | Wemerson de Castro Oliveira Humberto Moreira Hungaro Aline Dias Paiva Hilario Cuquetto Mantovani Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature Brazilian Archives of Biology and Technology inactivation model D-values spoilage thermoacidophilic bacteria. |
| title | Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature |
| title_full | Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature |
| title_fullStr | Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature |
| title_full_unstemmed | Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature |
| title_short | Modeling Heat-Resistance of Alicyclobacillus acidoterrestris in Different Fruit Juices: Combined Effects of pH and Temperature |
| title_sort | modeling heat resistance of alicyclobacillus acidoterrestris in different fruit juices combined effects of ph and temperature |
| topic | inactivation model D-values spoilage thermoacidophilic bacteria. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100520&lng=en&tlng=en |
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