title: Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
abstract: High hydrostatic pressure (HHP) is used for microbial inactivation in foods. Addition of carbon dioxide (CO2) to HHP can improve microbial and enzyme inactivation. This study investigated microbial effects of combined HHP and CO2 on Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae, and evaluated sensory attributes of treated feijoa fruit puree (pH 3.2). Microorganisms in their growth media and feijoa puree were treated with HHP alone (HHP), or saturated with CO2 at 1 atm (HHPcarb), or 0.4%w/w of CO2 was injected into the package (HHPcarb+CO2). Microbial samples were processed at 200 to 400 MPa, 25 °C, 2 to 6 min. Feijoa samples were processed at 600 MPa, 20 °C, 5 min, then served with and without added sucrose (10%w/w). Treated samples were analyzed for microbial viability and sensory evaluation. Addition of CO2 enhanced microbial inactivation of HHP from 1.7-log to 4.3-log reduction in E. coli at 400 MPa, 4 min, and reduction of >6.5 logs in B. subtilis (vegetative cells) starting at 200 MPa, 2 min. For yeast, HHPcarb+CO2 increased the inactivation of HHP from 4.7-log to 6.2-log reduction at 250 MPa, 4 min. The synergistic effect of CO2 with HHP increased with increasing time and pressure. HHPcarb+CO2 treatment did not alter the appearance and color, while affecting the texture and flavor of unsweetened feijoa samples. There were no differences in sensory attributes and preferences between HHPcarb+CO2 and fresh sweetened products. Addition of CO2 in HHP treatment can reduce process pressure and time, and better preserve product quality.
  
  
  CONCLUSIONS
  A higher microbial inactivation of Escherichia coli, Bacillus subtilis and Saccharomyces cerevisiae by combining dense phase carbon dioxide and high hydrostatic pressure was observed. For sweetened products there were no significant differences in sensory attributes and preferences between samples treated by the combined method and the fresh samples. In conclusion, addition of CO2 in HHP treatment of juices could reduce process severity and improve product quality.
authors.affiliation: School of Chemical Sciences, The Univ. of Auckland, Auckland, New Zealand.
authors.forename: Trang
authors.initials: T
authors.lastname: Duong
authors.affiliation: Dept. of Chemical and Materials Engineering, The Univ. of Auckland, Auckland, New Zealand.
authors.forename: Murat
authors.initials: M
authors.lastname: Balaban
authors.affiliation: School of Chemical Sciences, The Univ. of Auckland, Auckland, New Zealand.
authors.forename: Conrad
authors.initials: C
authors.lastname: Perera
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, China.
authors.forename: Xiufang
authors.initials: X
authors.lastname: Bi
mesh_terms: D001419:Bacteria / Q000187:drug effects*; D002245:Carbon Dioxide / Q000494:pharmacology*; D015169:Colony Count, Microbial; D031646:Feijoa; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology*; D006801:Humans; D006874:Hydrostatic Pressure; D050296:Microbial Viability / Q000187:drug effects; D013649:Taste
chemical_list: D002245:Carbon Dioxide
keywords: dense phase carbon dioxide; high pressure; microorganisms; sensory; synergistic effects