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Spoiling yeast control in refrigerated orange juice treated by thermosonication and cinnamon essential oil.

Number: pap. 1210

Author(s) : SÁNCHEZ-RUBIO M., JÁCOME SILVA L. G., TABOADA-RODRÍGUEZ A., et al.

Summary

The survival of a Saccharomyces cerevisiae spoil strain was studied in orange juice during storage at 5C degrees during 28 days. The juice was processed as follows: thermal treatment at 50ºC (50C), thermal treatment at 50ºC in presence of cinnamon leaf essential oil (CEO) under sensory threshold (20 mg/L) (50C/CEO), ultrasound treatment (US) at 50ºC (50C/US) and finally combination of thermal treatment at 50ºC, CEO and US (50C/CEO/US). After treatments application, samples were taken at 0, 4, 7, 11, 14, 21 and 28 days to determine viable cells of S. cerevisiae. Our results showed a progressive reduction of S. cerevisiae viable cells of 1.10, 1.47, 1.84 and 3.72 Log CFU/mL after 28 days, for 50C, 50C/CEO, 50C/US and 50C/CEO/US respectively. Therefore, combination of thermosonication and application of CEO under sensory threshold concentrations can be considered as a hopeful approach to control yeast alterations in orange juice.

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Details

  • Original title: Spoiling yeast control in refrigerated orange juice treated by thermosonication and cinnamon essential oil.
  • Record ID : 30024178
  • Languages: English
  • Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Publication date: 2018/06/19

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