Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia orange juice

Katsaros, GI; Tsevdou, M; Panagiotou, T; Taoukis, PS

dc.contributor.author	Katsaros, GI	en
dc.contributor.author	Tsevdou, M	en
dc.contributor.author	Panagiotou, T	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:33:41Z
dc.date.available	2014-03-01T01:33:41Z
dc.date.issued	2010	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20532
dc.subject	High pressure	en
dc.subject	Lactic acid bacteria	en
dc.subject	Microbial inactivation kinetics	en
dc.subject	Orange enzymes	en
dc.subject	Pectin methylesterase	en
dc.subject	Valencia orange juice	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	High pressure	en
dc.subject.other	Lactic acid bacteria	en
dc.subject.other	Microbial inactivation kinetics	en
dc.subject.other	Orange enzymes	en
dc.subject.other	Pectin methylesterase	en
dc.subject.other	Valencia	en
dc.subject.other	Activation energy	en
dc.subject.other	Bacteria	en
dc.subject.other	Bacteriology	en
dc.subject.other	Body fluids	en
dc.subject.other	Catalysts	en
dc.subject.other	Enzyme activity	en
dc.subject.other	Enzymes	en
dc.subject.other	Fruit juices	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Laboratories	en
dc.subject.other	Lactic acid	en
dc.subject.other	Pasteurization	en
dc.subject.other	Rate constants	en
dc.subject.other	Spoilage	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Citrus sinensis	en
dc.subject.other	Lactobacillus plantarum	en
dc.title	Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia orange juice	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2010.02238.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2010.02238.x	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Keeping quality of fresh orange juice is highly dependent on pectinolytic enzyme activity and the growth of spoilage microorganisms. The inactivation kinetics of indigenous pectin methylesterase (PME) and of the two more pressure resistant species of spoilage lactic acid bacteria (LAB) Lactobacillus plantarum and L. brevis in freshly squeezed Valencia orange juice under high hydrostatic pressure (100-500 MPa) combined with moderate temperature (20-40 °C) was investigated. PME inactivation followed first order kinetics with a residual PME activity (15%) at all pressure-temperature combinations used. The values of activation energy and activation volume were estimated at each pressure and at each temperature, respectively. Values of 90 kJ/mol and-30 mL/mol at reference pressure of 300 MPa and reference temperature of 35 °C were estimated respectively. The corresponding zT and zP values of LAB inactivation were also estimated at all conditions tested. Values of 19.5 °C and 95 MPa at reference pressure of 300 MPa and reference temperature of 30 °C were estimated respectively for L. plantarum, while the corresponding values for L. brevis were 40 °C and 82 MPa, respectively, at the same reference conditions. Pressure and temperature were found to act synergistically both for PME and LAB inactivation. The PME and LAB inactivation rate constants were expressed as functions of the temperature and pressure process conditions. These functions allow the determination of the pressure/temperature conditions that achieve the target enzyme and microbial inactivation at a selected processing time. The process conditions of 350 MPa at 35 °C for 2 min are proposed as effective for Valencia orange juice cold pasteurisation. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2010.02238.x	en
dc.identifier.isi	ISI:000277867400006	en
dc.identifier.volume	45	en
dc.identifier.issue	6	en
dc.identifier.spage	1119	en
dc.identifier.epage	1129	en