title: Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.
abstract: A combination of different hurdles, such as mild heat (54 ℃ for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Chueca
authors.affiliation: Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México.
authors.forename: Nayeli
authors.initials: N
authors.lastname: Ramírez
authors.affiliation: Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México.
authors.forename: Sofía M
authors.initials: SM
authors.lastname: Arvizu-Medrano
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain.
authors.forename: Diego
authors.initials: D
authors.lastname: García-Gonzalo
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain pagan@unizar.es.
authors.forename: Rafael
authors.initials: R
authors.lastname: Pagán
mesh_terms: D000080462:Acyclic Monoterpenes; D000890:Anti-Infective Agents; D053138:Cyclohexenes; D000081007:Cymenes; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D000067030:Fruit and Vegetable Juices / Q000382:microbiology*; D006358:Hot Temperature; D007934:Leuconostoc; D000077222:Limonene; D027845:Malus / Q000382:microbiology*; D039821:Monoterpenes; D009822:Oils, Volatile; D012440:Saccharomyces; D013729:Terpenes
chemical_list: D000080462:Acyclic Monoterpenes; D000890:Anti-Infective Agents; D053138:Cyclohexenes; D000081007:Cymenes; D039821:Monoterpenes; D009822:Oils, Volatile; D013729:Terpenes; C073316:carvacrol; D000077222:Limonene; C007076:citral
keywords: Yeasts; fruit juices; lactic acid bacteria; nonthermal preservation technologies; thermal processing