Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma-treated pineapple (Ananas comosus) juice

• Published in: Journal of food science 2023-09, Vol.88 (9), p.3905-3919
• Main Authors: Pipliya, Sunil, Kumar, Sitesh, Srivastav, Prem Prakash
• Format: Article
• Language: English
• Subjects: Deactivation; Fruit juices; Inactivation; Juices; Kinetics; Mathematical models; Mesophiles; Microbiota; Microorganisms; Mold; Parameter sensitivity; Pasteurization; Pineapples; Population (statistical); Rate constants; Technology; Yeast; Yeasts
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.16721

The nonthermal plasma (NTP) technology is a promising nonthermal technology that can be employed for pasteurization of fruit juice. The effect of NTP on the natural microbiota, namely, aerobic mesophiles (AM), and yeasts and molds (YM) in pineapple juice were examined in the experimental range of 25-45 kV up to 10 min treatment time. At an applied voltage of 45 kV, the AM and YM count reductions of 4.7 and 4.1 log cfu/mL were obtained at the end of the 14-min treatment. The inactivation kinetics of microbes were attempted to be explained using nonlinear models, including Weibull + tail, Geeraerd, log-logistic, Coroller, and Cerf. The residual population (N ) model parameter in the Geeraerd model explained the tailing behavior of microbes. Furthermore, the estimated values for the scale parameter and destruction rate constants were used to describe the sensitive and resistant percentages of the microbial population. According to statistical parameters (R : 0.978-0.999, RMSE: 0.034-0.277) and validation indicators (accuracy factor: 1.013-1.152, bias factor: 0.985-1.12), all models performed well. Akaike's theory was used to select the best-fit model, and the Coroller model was shown to be the most accurate one for AM and YM, exhibiting the lowest Akaike increment (Δ  = 0). PRACTICAL APPLICATION: Nonthermal plasma may be used as an alternate nonthermal process for this product in order to meet customer appeal for safe and nutritious juice with minimal processing. The goal of this work was to produce a nutritious and safe pineapple juice by using nonthermal processing.