148868 20250122151649.0 doi 10.1177/1082013215606832 sideral 95232 ART-2016-95232 eng Chueca, B. Universidad de Zaragoza Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments 2016 A 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 0.991 2016 FOOD SCIENCE & TECHNOLOGY 78 / 127 = 0.614 2016 Q3 T2 CHEMISTRY, APPLIED 46 / 70 = 0.657 2016 Q3 T2 0.451 2016 Chemical Engineering (miscellaneous) 2016 Q2 Industrial and Manufacturing Engineering 2016 Q2 Food Science 2016 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Ramírez, N. Arvizu-Medrano, S. García-Gonzalo, D. Universidad de Zaragoza (orcid)0000-0002-7629-8101 Pagán, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 22, 5 (2016), 389-398 Food sci. technol. int. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 1082-0132 392618 http://zaguan.unizar.es/record/148868/files/texto_completo.pdf Postprint 810460 http://zaguan.unizar.es/record/148868/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:148868 articulos driver 2025-01-22-14:46:53 ARTICLE