Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aq...

Autores
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Ozone
Peach Juice
Inactivation Kinetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38078
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/38078
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozoneGarcia Loredo, Analia BelenGuerrero, Sandra N.Alzamora, Stella MarisOzonePeach JuiceInactivation Kineticshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2015-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38078Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone; Elsevier; Innovative Food Science & Emerging Technologies; 29; 5-2015; 271-2791466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2015.02.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:37:00Zoai:ri.conicet.gov.ar:11336/38078instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:37:01.163CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
spellingShingle Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
Garcia Loredo, Analia Belen
Ozone
Peach Juice
Inactivation Kinetics
title_short Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_full Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_fullStr Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_full_unstemmed Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_sort Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
dc.creator.none.fl_str_mv Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author Garcia Loredo, Analia Belen
author_facet Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
dc.subject.none.fl_str_mv Ozone
Peach Juice
Inactivation Kinetics
topic Ozone
Peach Juice
Inactivation Kinetics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.
publishDate 2015
dc.date.none.fl_str_mv 2015-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38078
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone; Elsevier; Innovative Food Science & Emerging Technologies; 29; 5-2015; 271-279
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38078
identifier_str_mv Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone; Elsevier; Innovative Food Science & Emerging Technologies; 29; 5-2015; 271-279
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2015.02.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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