000148688 001__ 148688 000148688 005__ 20250122145317.0 000148688 0247_ $$2doi$$a10.1111/ijfs.14147 000148688 0248_ $$2sideral$$a111282 000148688 037__ $$aART-2019-111282 000148688 041__ $$aeng 000148688 100__ $$ade Carvalho, R.J. 000148688 245__ $$aDetermination 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 000148688 260__ $$c2019 000148688 5060_ $$aAccess copy available to the general public$$fUnrestricted 000148688 5203_ $$aThis 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. 000148688 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P 000148688 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000148688 590__ $$a2.773$$b2019 000148688 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b47 / 138 = 0.341$$c2019$$dQ2$$eT2 000148688 592__ $$a0.798$$b2019 000148688 593__ $$aIndustrial and Manufacturing Engineering$$c2019$$dQ1 000148688 593__ $$aFood Science$$c2019$$dQ1 000148688 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000148688 700__ $$ade Souza Pedrosa, G.T. 000148688 700__ $$aChaves, M.G. 000148688 700__ $$ade Sousa, J.M.B. 000148688 700__ $$ade Souza, E.L. 000148688 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza 000148688 700__ $$aMagnani, M. 000148688 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000148688 773__ $$g54, 6 (2019), 2309-2318$$pInt. j. food sci. technol.$$tINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY$$x0950-5423 000148688 8564_ $$s673733$$uhttps://zaguan.unizar.es/record/148688/files/texto_completo.pdf$$yPostprint 000148688 8564_ $$s1383899$$uhttps://zaguan.unizar.es/record/148688/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000148688 909CO $$ooai:zaguan.unizar.es:148688$$particulos$$pdriver 000148688 951__ $$a2025-01-22-14:52:02 000148688 980__ $$aARTICLE