Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments.
essential oils
fruit beverages
heat treatments
lactic acid bacteria
sensory threshold
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Apr 2019
Apr 2019
Historique:
received:
18
08
2018
revised:
15
01
2019
accepted:
20
01
2019
pubmed:
14
3
2019
medline:
5
6
2019
entrez:
14
3
2019
Statut:
ppublish
Résumé
This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 μL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 μL/mL in apple and orange juices, and the RT of CREO was 0.68 μL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 μL/mL) decreased counts of all strains approximately 2 log
Identifiants
pubmed: 30866044
doi: 10.1111/1750-3841.14474
doi:
Substances chimiques
Oils, Volatile
0
Plant Oils
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
848-858Subventions
Organisme : CNPq-Brazil
ID : 401100/2014-6
Organisme : MINECO Project
ID : AGL2015-69565-P
Informations de copyright
© 2019 Institute of Food Technologists®.