Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

• Published in: Food and bioprocess technology 2009-12, Vol.2 (4), p.422-430
• Main Authors: Walkling-Ribeiro, M, Noci, F, Riener, J, Cronin, D. A, Lyng, J. G, Morgan, D. J
• Format: Article
• Language: English
• Subjects: Agriculture; Anthocyanins; bacterial colonization; Bioactive compounds; Biotechnology; Blueberries; Bovine serum albumin; Bulk density; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citrus; Electric fields; electrical treatment; enzyme activity; food microbiology; food pathogens; food preservation; food processing quality; Food Science; Freeze drying; Glucosides; heat treatment; Inactivation; Irregular particles; Juices; Lactoglobulin; Maltodextrin; microbial growth; Morphology; orange juice; Original Paper; Pasteurization; pectinesterase; Phenolic compounds; Physicochemical properties; Powder; Proteins; pulsed electric fields; Rehydration; Serum albumin; Staphylococcus aureus; Trehalose; Whey; Whey protein; β-Lactoglobulin
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-007-0045-7

The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange juice was investigated. Conventional pasteurization (HTST, 94 °C for 26 s) was used as a control. TS (10 min at 55 °C) applied in combination with PEF (40 kV/cm for 150 μs) resulted in a comparable inactivation of S. aureus to that achieved by conventional HTST. TS/PEF did not affect the pH, conductivity, or °Brix and had a milder impact on the juice color than thermal treatment. Furthermore, the non-enzymatic browning index was significantly affected by HTST (P