Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

de Carvalho, R.J. ; de Souza Pedrosa, G.T. ; Chaves, M.G. ; de Sousa, J.M.B. ; de Souza, E.L. ; Pagán, R. (Universidad de Zaragoza) ; Magnani, M.

Resumen: This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in cajá, guava and mango juices. The MPEO concentrations below the RT values were evaluated alone or combined with mild heat treatment (MHT; 54 °C) to inactivate =5-log 10 of Escherichia coli O157:H7 and Salmonella Enteritidis PT 4 in the same juices. The CAT of MPEO varied from 0.30 to 0.32 µL mL -1 , while the RT was 1.34 or 1.36 µL mL -1 in the tested juices. Only concentrations of MPEO close, or higher than the RT caused =5-log 10 reductions in the tested pathogens in cajá, guava and mango juices. Combined with MHT, concentrations of MPEO below the RT reduced =5-log 10 of both pathogens in juices. These findings indicate that MPEO concentrations below the RT in combination with MHT is a feasible preservation technology to ensure the safety of tropical fruit juices.

Idioma: Inglés

DOI: 10.1111/ijfs.14147

Año: 2019

Publicado en: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 54, 6 (2019), 2309-2318
ISSN: 0950-5423

Factor impacto JCR: 2.773 (2019)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 47 / 138 = 0.341 (2019) - Q2 - T2

Factor impacto SCIMAGO: 0.798 - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)