Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

Autores
Rojo, María Cecilia; Cristiani, M.; Szerman, Natalia; Gonzalez, M.L.; Lerena, María Cecilia; Mercado, Laura Analia; Combina, Mariana
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.
EEA Mendoza
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cristiani, M. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Gonzalez, M.L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina
Fuente
Food and Bioprocess Technology : 1–8 (February 2019)
Materia
Zygosaccharomyces Rouxii
Levadura
Zumo de Uva
Pasteurización
Tecnología Alta Presión
Presión Hidrostática
Yeasts
Grape Juice
Pasteurization
High Pressure Technology
Hydrostatic Pressure
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4690
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4690
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure ProcessingRojo, María CeciliaCristiani, M.Szerman, NataliaGonzalez, M.L.Lerena, María CeciliaMercado, Laura AnaliaCombina, MarianaZygosaccharomyces RouxiiLevaduraZumo de UvaPasteurizaciónTecnología Alta PresiónPresión HidrostáticaYeastsGrape JuicePasteurizationHigh Pressure TechnologyHydrostatic PressureZygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.EEA MendozaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cristiani, M. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Gonzalez, M.L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; ArgentinaSpringer2019-03-21T12:17:17Z2019-03-21T12:17:17Z2019-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s11947-019-02251-9http://hdl.handle.net/20.500.12123/46901935-51301935-5149https://doi.org/10.1007/s11947-019-02251-9Food and Bioprocess Technology : 1–8 (February 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:53Zoai:localhost:20.500.12123/4690instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:53.514INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
title Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
spellingShingle Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
Rojo, María Cecilia
Zygosaccharomyces Rouxii
Levadura
Zumo de Uva
Pasteurización
Tecnología Alta Presión
Presión Hidrostática
Yeasts
Grape Juice
Pasteurization
High Pressure Technology
Hydrostatic Pressure
title_short Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
title_full Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
title_fullStr Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
title_full_unstemmed Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
title_sort Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
dc.creator.none.fl_str_mv Rojo, María Cecilia
Cristiani, M.
Szerman, Natalia
Gonzalez, M.L.
Lerena, María Cecilia
Mercado, Laura Analia
Combina, Mariana
author Rojo, María Cecilia
author_facet Rojo, María Cecilia
Cristiani, M.
Szerman, Natalia
Gonzalez, M.L.
Lerena, María Cecilia
Mercado, Laura Analia
Combina, Mariana
author_role author
author2 Cristiani, M.
Szerman, Natalia
Gonzalez, M.L.
Lerena, María Cecilia
Mercado, Laura Analia
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Zygosaccharomyces Rouxii
Levadura
Zumo de Uva
Pasteurización
Tecnología Alta Presión
Presión Hidrostática
Yeasts
Grape Juice
Pasteurization
High Pressure Technology
Hydrostatic Pressure
topic Zygosaccharomyces Rouxii
Levadura
Zumo de Uva
Pasteurización
Tecnología Alta Presión
Presión Hidrostática
Yeasts
Grape Juice
Pasteurization
High Pressure Technology
Hydrostatic Pressure
dc.description.none.fl_txt_mv Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.
EEA Mendoza
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cristiani, M. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Gonzalez, M.L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina
description Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-21T12:17:17Z
2019-03-21T12:17:17Z
2019-02
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 https://link.springer.com/article/10.1007/s11947-019-02251-9
http://hdl.handle.net/20.500.12123/4690
1935-5130
1935-5149
https://doi.org/10.1007/s11947-019-02251-9
url https://link.springer.com/article/10.1007/s11947-019-02251-9
http://hdl.handle.net/20.500.12123/4690
https://doi.org/10.1007/s11947-019-02251-9
identifier_str_mv 1935-5130
1935-5149
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food and Bioprocess Technology : 1–8 (February 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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