Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing
<i>Alicyclobacillus acidoterrestris</i> is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effe...
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/7/1496 |
id |
doaj-d3915f6858c7498889722e187250703d |
---|---|
record_format |
Article |
spelling |
doaj-d3915f6858c7498889722e187250703d2021-07-23T13:40:20ZengMDPI AGFoods2304-81582021-06-01101496149610.3390/foods10071496Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice ProcessingJuan-Pablo Huertas0María Ros-Chumillas1Alberto Garre2Pablo S. Fernández3Arantxa Aznar4Asunción Iguaz5Arturo Esnoz6Alfredo Palop7Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, SpainDepartamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain<i>Alicyclobacillus acidoterrestris</i> is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic; this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of <i>A. acidoterrestris.</i> Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of <i>A. acidoterrestris</i> is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms.https://www.mdpi.com/2304-8158/10/7/1496predictive microbiologyfood safetythermal resistancedynamic modelingpasteurization |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Juan-Pablo Huertas María Ros-Chumillas Alberto Garre Pablo S. Fernández Arantxa Aznar Asunción Iguaz Arturo Esnoz Alfredo Palop |
spellingShingle |
Juan-Pablo Huertas María Ros-Chumillas Alberto Garre Pablo S. Fernández Arantxa Aznar Asunción Iguaz Arturo Esnoz Alfredo Palop Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing Foods predictive microbiology food safety thermal resistance dynamic modeling pasteurization |
author_facet |
Juan-Pablo Huertas María Ros-Chumillas Alberto Garre Pablo S. Fernández Arantxa Aznar Asunción Iguaz Arturo Esnoz Alfredo Palop |
author_sort |
Juan-Pablo Huertas |
title |
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing |
title_short |
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing |
title_full |
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing |
title_fullStr |
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing |
title_full_unstemmed |
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing |
title_sort |
impact of heating rates on <i>alicyclobacillus acidoterrestris</i> heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-06-01 |
description |
<i>Alicyclobacillus acidoterrestris</i> is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic; this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of <i>A. acidoterrestris.</i> Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of <i>A. acidoterrestris</i> is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms. |
topic |
predictive microbiology food safety thermal resistance dynamic modeling pasteurization |
url |
https://www.mdpi.com/2304-8158/10/7/1496 |
work_keys_str_mv |
AT juanpablohuertas impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT mariaroschumillas impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT albertogarre impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT pablosfernandez impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT arantxaaznar impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT asuncioniguaz impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT arturoesnoz impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing AT alfredopalop impactofheatingratesonialicyclobacillusacidoterrestrisiheatresistanceundernonisothermaltreatmentsanduseofmathematicalmodellingtooptimizeorangejuiceprocessing |
_version_ |
1721288510195892224 |