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Régulation de la levure responsable de la détérioration du jus d’orange réfrigéré traité par la thermo-sonication et de l’huile essentielle de cannelle.

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

Numéro : pap. 1210

Auteurs : SÁNCHEZ-RUBIO M., JÁCOME SILVA L. G., TABOADA-RODRÍGUEZ A., et al.

Résumé

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.

Documents disponibles

Format PDF

Pages : 5

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Spoiling yeast control in refrigerated orange juice treated by thermosonication and cinnamon essential oil.
  • Identifiant de la fiche : 30024178
  • Langues : Anglais
  • Source : CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Date d'édition : 19/06/2018

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