000089258 001__ 89258 000089258 005__ 20200716101450.0 000089258 0247_ $$2doi$$a10.1111/1750-3841.14474 000089258 0248_ $$2sideral$$a111281 000089258 037__ $$aART-2019-111281 000089258 041__ $$aeng 000089258 100__ $$ade Souza Pedrosa, G.T. 000089258 245__ $$aControl of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments 000089258 260__ $$c2019 000089258 5060_ $$aAccess copy available to the general public$$fUnrestricted 000089258 5203_ $$aThis study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 µL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 µL/mL in apple and orange juices, and the RT of CREO was 0.68 µL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 µL/mL) decreased counts of all strains approximately 2 log 10 CFU/mL after 12 min of exposure to 54 °C. All concentrations of CLEO or CREO in combination with MHT acted synergistically against L. brevis, L. plantarum, and L. mesenteroides. Decreases in counts varied with the strain, CLEO and CREO concentrations, juice type, and exposure time to the combined treatment. CREO was more effective than CLEO in combination with MHT against the strains in apple and orange juices. Effective combinations of CLEO or CREO with MHT to control the autochthonous spoilage bacteria did not compromise the quality parameters (°Brix, pH, and titratable acidity) that characterize unsweetened juices. These results indicate CLEO or CREO at concentrations below the sensory RT in combination with MHT as a feasible technology to control autochthonous spoilage bacteria in fresh fruit juices. Practical Application: The present study provides novel information concerning the efficacy of sensorially accepted doses of CLEO and CREO combined with MHT against autochthonous spoilers in fruit juice. The valuable synergistic effects that can be observed when combining CLEO and CREO with MHT reveal a feasible preservation technology and alternative to traditional treatments that are successful because they help reduce treatment intensity, thereby avoiding adverse effects on the sensory, physicochemical, and nutritional properties of these products. 000089258 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P 000089258 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000089258 590__ $$a2.478$$b2019 000089258 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b54 / 139 = 0.388$$c2019$$dQ2$$eT2 000089258 592__ $$a0.738$$b2019 000089258 593__ $$aFood Science$$c2019$$dQ2 000089258 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000089258 700__ $$ade Carvalho, R.J. 000089258 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, D.$$uUniversidad de Zaragoza 000089258 700__ $$ade Souza, E.L. 000089258 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza 000089258 700__ $$aMagnani, M. 000089258 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000089258 773__ $$g84, 4 (2019), 848-858$$pJ. food sci.$$tJOURNAL OF FOOD SCIENCE$$x0022-1147 000089258 8564_ $$s5447140$$uhttps://zaguan.unizar.es/record/89258/files/texto_completo.pdf$$yPostprint 000089258 8564_ $$s207190$$uhttps://zaguan.unizar.es/record/89258/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000089258 909CO $$ooai:zaguan.unizar.es:89258$$particulos$$pdriver 000089258 951__ $$a2020-07-16-09:05:31 000089258 980__ $$aARTICLE