Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.
Identifieur interne : 002A26 ( Main/Exploration ); précédent : 002A25; suivant : 002A27Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.
Auteurs : Duried Alwazeer [France] ; Carole Delbeau ; Charles Divies ; Rémy CachonSource :
- International journal of food microbiology [ 0168-1605 ] ; 2003.
English descriptors
- KwdEn :
- Ascorbic Acid (standards), Beverages (microbiology), Beverages (standards), Citrus sinensis, Colony Count, Microbial, Color, Culture Media, Drug Stability, Food Microbiology, Food Preservation (methods), Hot Temperature, Hydrogen (pharmacology), Lactobacillus (drug effects), Lactobacillus (growth & development), Maillard Reaction, Nitrogen (pharmacology), Oxidation-Reduction (drug effects), Saccharomyces cerevisiae (drug effects), Saccharomyces cerevisiae (growth & development), Time Factors.
- MESH :
- chemical , pharmacology : Hydrogen, Nitrogen.
- chemical , standards : Ascorbic Acid.
- drug effects : Lactobacillus, Oxidation-Reduction, Saccharomyces cerevisiae.
- growth & development : Lactobacillus, Saccharomyces cerevisiae.
- methods : Food Preservation.
- microbiology : Beverages.
- standards : Beverages.
- Citrus sinensis, Colony Count, Microbial, Color, Culture Media, Drug Stability, Food Microbiology, Hot Temperature, Maillard Reaction, Time Factors.
Abstract
The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gassed with N2-H2) were applied to orange juice. Both thermal destruction and recovery of sublethally heat-injured cells of Lactobacillus plantarum and Saccharomyces cerevisiae were investigated. While oxidizing conditions were the most effective for thermal destruction of L. plantarum and S. cerevisiae, reducing conditions decreased recovery of heated cells of S. cerevisiae. In addition, gassing the juice with N2 or N2-H2 increased color retention and ascorbic acid stability. The present study demonstrated that juice must be reduced just after the heat treatment in order, firstly, to maximize microbial destruction during pasteurization, and secondly, to prevent the development of microorganisms and stabilize color and ascorbic acid during storage.
PubMed: 14580970
Affiliations:
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Le document en format XML
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last="Delbeau">Carole Delbeau</name></author><author><name sortKey="Divies, Charles" sort="Divies, Charles" uniqKey="Divies C" first="Charles" last="Divies">Charles Divies</name></author><author><name sortKey="Cachon, Remy" sort="Cachon, Remy" uniqKey="Cachon R" first="Rémy" last="Cachon">Rémy Cachon</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2003">2003</date><idno type="RBID">pubmed:14580970</idno><idno type="pmid">14580970</idno><idno type="wicri:Area/PubMed/Corpus">000E10</idno><idno type="wicri:Area/PubMed/Curation">000E10</idno><idno type="wicri:Area/PubMed/Checkpoint">000E10</idno><idno type="wicri:Area/Ncbi/Merge">000228</idno><idno type="wicri:Area/Ncbi/Curation">000228</idno><idno type="wicri:Area/Ncbi/Checkpoint">000228</idno><idno type="wicri:doubleKey">0168-1605:2003:Alwazeer D:use:of:redox</idno><idno type="wicri:Area/Main/Merge">002B71</idno><idno type="wicri:Area/Main/Curation">002A26</idno><idno 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Carole" uniqKey="Delbeau C" first="Carole" last="Delbeau">Carole Delbeau</name></author><author><name sortKey="Divies, Charles" sort="Divies, Charles" uniqKey="Divies C" first="Charles" last="Divies">Charles Divies</name></author><author><name sortKey="Cachon, Remy" sort="Cachon, Remy" uniqKey="Cachon R" first="Rémy" last="Cachon">Rémy Cachon</name></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="ISSN">0168-1605</idno><imprint><date when="2003" type="published">2003</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascorbic Acid (standards)</term><term>Beverages (microbiology)</term><term>Beverages (standards)</term><term>Citrus sinensis</term><term>Colony Count, Microbial</term><term>Color</term><term>Culture Media</term><term>Drug Stability</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Hot Temperature</term><term>Hydrogen (pharmacology)</term><term>Lactobacillus (drug effects)</term><term>Lactobacillus (growth & development)</term><term>Maillard Reaction</term><term>Nitrogen (pharmacology)</term><term>Oxidation-Reduction (drug effects)</term><term>Saccharomyces cerevisiae (drug effects)</term><term>Saccharomyces cerevisiae (growth & development)</term><term>Time Factors</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Hydrogen</term><term>Nitrogen</term></keywords><keywords scheme="MESH" type="chemical" qualifier="standards" xml:lang="en"><term>Ascorbic Acid</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Lactobacillus</term><term>Oxidation-Reduction</term><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Lactobacillus</term><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Colony Count, Microbial</term><term>Color</term><term>Culture Media</term><term>Drug Stability</term><term>Food Microbiology</term><term>Hot Temperature</term><term>Maillard Reaction</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gassed with N2-H2) were applied to orange juice. Both thermal destruction and recovery of sublethally heat-injured cells of Lactobacillus plantarum and Saccharomyces cerevisiae were investigated. While oxidizing conditions were the most effective for thermal destruction of L. plantarum and S. cerevisiae, reducing conditions decreased recovery of heated cells of S. cerevisiae. In addition, gassing the juice with N2 or N2-H2 increased color retention and ascorbic acid stability. The present study demonstrated that juice must be reduced just after the heat treatment in order, firstly, to maximize microbial destruction during pasteurization, and secondly, to prevent the development of microorganisms and stabilize color and ascorbic acid during storage.</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Bourgogne</li><li>Bourgogne-Franche-Comté</li></region><settlement><li>Dijon</li></settlement></list><tree><noCountry><name sortKey="Cachon, Remy" sort="Cachon, Remy" uniqKey="Cachon R" first="Rémy" last="Cachon">Rémy Cachon</name><name sortKey="Delbeau, Carole" sort="Delbeau, Carole" uniqKey="Delbeau C" first="Carole" last="Delbeau">Carole Delbeau</name><name sortKey="Divies, Charles" sort="Divies, Charles" uniqKey="Divies C" first="Charles" last="Divies">Charles Divies</name></noCountry><country name="France"><region name="Bourgogne-Franche-Comté"><name sortKey="Alwazeer, Duried" sort="Alwazeer, Duried" uniqKey="Alwazeer D" first="Duried" last="Alwazeer">Duried Alwazeer</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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