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Kinetics of heating inactivation of thermal resistant molds isolated from tropical fruit nectars
Authors: Rosenthal, Amauri, Ferreira, Elisa Helena Rocha, Masson, Lourdes Maria Pessoa, Souza, Maria de Lourdes Mendes de
Identifier: CSBE17170
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Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
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Description: Microbiological safety of fruit nectars is commonly assessed regarding the total mesophilic counting, molds and yeasts population, salmonella detection, total and fecal coliforms and specific pathogenic strains such as Escherichia. coli O157:H7. However, thermal resistant molds may also be of concern considering their potential to produce mycotoxins such as patulin. This study aimed at characterizing the thermal inactivation kinetics of the most thermal resistant mold isolated from an aseptically packaged fruit nectars industrial line and its potential to produce patulin in different nectars (mango, pineapple and passion fruit). Ascoposores suspension of each mold isolate faced an increasing intensity thermal shocks in order to select the most thermal resistant one, which was further inoculated and activated in each nectar. The following kinetic parameters resulted from the study for mango, passion fruit and pineapple nectars, respectively: z values: 4.0
Keywords: fruit nectars, thermal resistant molds, Byssochlamys spp., Penicillium spp., inactivation kinetics
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6B: Food Safety in Traditional and Non-Traditional Sources of Protein
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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: Microbiological safety of fruit nectars is commonly assessed regarding the total mesophilic counting, molds and yeasts population, salmonella detection, total and fecal coliforms and specific pathogenic strains such as Escherichia. coli O157:H7. However, thermal resistant molds may also be of concern considering their potential to produce mycotoxins such as patulin. This study aimed at characterizing the thermal inactivation kinetics of the most thermal resistant mold isolated from an aseptically packaged fruit nectars industrial line and its potential to produce patulin in different nectars (mango, pineapple and passion fruit). Ascoposores suspension of each mold isolate faced an increasing intensity thermal shocks in order to select the most thermal resistant one, which was further inoculated and activated in each nectar. The following kinetic parameters resulted from the study for mango, passion fruit and pineapple nectars, respectively: z values: 4.0
Keywords: fruit nectars, thermal resistant molds, Byssochlamys spp., Penicillium spp., inactivation kinetics
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6B: Food Safety in Traditional and Non-Traditional Sources of Protein
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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