000148868 001__ 148868
000148868 005__ 20250122151649.0
000148868 0247_ $$2doi$$a10.1177/1082013215606832
000148868 0248_ $$2sideral$$a95232
000148868 037__ $$aART-2016-95232
000148868 041__ $$aeng
000148868 100__ $$aChueca, B.$$uUniversidad de Zaragoza
000148868 245__ $$aInactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments
000148868 260__ $$c2016
000148868 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148868 5203_ $$aA combination of different hurdles, such as mild heat (54 ° for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life.
000148868 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148868 590__ $$a0.991$$b2016
000148868 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b78 / 127 = 0.614$$c2016$$dQ3$$eT2
000148868 591__ $$aCHEMISTRY, APPLIED$$b46 / 70 = 0.657$$c2016$$dQ3$$eT2
000148868 592__ $$a0.451$$b2016
000148868 593__ $$aChemical Engineering (miscellaneous)$$c2016$$dQ2
000148868 593__ $$aIndustrial and Manufacturing Engineering$$c2016$$dQ2
000148868 593__ $$aFood Science$$c2016$$dQ2
000148868 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148868 700__ $$aRamírez, N.
000148868 700__ $$aArvizu-Medrano, S.
000148868 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000148868 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148868 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148868 773__ $$g22, 5 (2016), 389-398$$pFood sci. technol. int.$$tFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL$$x1082-0132
000148868 8564_ $$s392618$$uhttps://zaguan.unizar.es/record/148868/files/texto_completo.pdf$$yPostprint
000148868 8564_ $$s810460$$uhttps://zaguan.unizar.es/record/148868/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148868 909CO $$ooai:zaguan.unizar.es:148868$$particulos$$pdriver
000148868 951__ $$a2025-01-22-14:46:53
000148868 980__ $$aARTICLE