Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

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3 Citations (Scopus)

Abstract

Fungi are able to grow on diverse food products and contribute to food spoilage worldwide causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of these juices is limited due to outgrowth of yeast and fungi. The shelf life of pulsed electric field (PEF) treated juice can be extended from 8 days up to a few weeks before spoilage by moulds becomes apparent. Conidia produced by three Penicillium ssp. (Penicillium expansum, Penicillium buchwaldii and Penicillium bialowiezense), previously isolated from spoiled PEF treated fruit juice and smoothie, were characterized for resistance towards selected mild physical processing techniques in orange juice and toward sanitizers on surfaces. The results show that Penicillium spp. conidia are susceptible to mild heat, high pressure pasteurization (HPP), PEF, cold atmospheric plasma (CAP), UV, and chemical sanitizers chlorine dioxide and hypochlorite albeit with different susceptibility. Treatment with mild heat, HPP, PEF, or chlorine dioxide reduced conidia by more than 5 log. For hypochlorite, UV, and CAP the reduction was between 1 and 3 log. Together, this study provides data for the development of intervention strategies to eliminate spoilage mould conidia in fruit juices.

Original languageEnglish
Pages (from-to)108-114
JournalFood Microbiology
Volume81
DOIs
Publication statusPublished - 1 Aug 2019

Fingerprint

pulsed electric fields
Fungal Spores
Penicillium
Disinfection
fruit juices
disinfection
conidia
inactivation
Technology
hypochlorites
chlorine dioxide
Fungi
sanitizers
Plasma Gases
Hypochlorous Acid
pasteurization
Pasteurization
spoilage
molds (fungi)
juices

Keywords

  • Food spoilage
  • Minimal processing
  • Penicillium
  • Shelf life control
  • Spore resistance
  • Surface decontamination

Cite this

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title = "Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments",
abstract = "Fungi are able to grow on diverse food products and contribute to food spoilage worldwide causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of these juices is limited due to outgrowth of yeast and fungi. The shelf life of pulsed electric field (PEF) treated juice can be extended from 8 days up to a few weeks before spoilage by moulds becomes apparent. Conidia produced by three Penicillium ssp. (Penicillium expansum, Penicillium buchwaldii and Penicillium bialowiezense), previously isolated from spoiled PEF treated fruit juice and smoothie, were characterized for resistance towards selected mild physical processing techniques in orange juice and toward sanitizers on surfaces. The results show that Penicillium spp. conidia are susceptible to mild heat, high pressure pasteurization (HPP), PEF, cold atmospheric plasma (CAP), UV, and chemical sanitizers chlorine dioxide and hypochlorite albeit with different susceptibility. Treatment with mild heat, HPP, PEF, or chlorine dioxide reduced conidia by more than 5 log. For hypochlorite, UV, and CAP the reduction was between 1 and 3 log. Together, this study provides data for the development of intervention strategies to eliminate spoilage mould conidia in fruit juices.",
keywords = "Food spoilage, Minimal processing, Penicillium, Shelf life control, Spore resistance, Surface decontamination",
author = "{Nierop Groot}, Masja and Tjakko Abee and {van Bokhorst-van de Veen}, Hermien",
year = "2019",
month = "8",
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doi = "10.1016/j.fm.2018.06.004",
language = "English",
volume = "81",
pages = "108--114",
journal = "Food Microbiology",
issn = "0740-0020",
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}

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T1 - Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

AU - Nierop Groot, Masja

AU - Abee, Tjakko

AU - van Bokhorst-van de Veen, Hermien

PY - 2019/8/1

Y1 - 2019/8/1

N2 - Fungi are able to grow on diverse food products and contribute to food spoilage worldwide causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of these juices is limited due to outgrowth of yeast and fungi. The shelf life of pulsed electric field (PEF) treated juice can be extended from 8 days up to a few weeks before spoilage by moulds becomes apparent. Conidia produced by three Penicillium ssp. (Penicillium expansum, Penicillium buchwaldii and Penicillium bialowiezense), previously isolated from spoiled PEF treated fruit juice and smoothie, were characterized for resistance towards selected mild physical processing techniques in orange juice and toward sanitizers on surfaces. The results show that Penicillium spp. conidia are susceptible to mild heat, high pressure pasteurization (HPP), PEF, cold atmospheric plasma (CAP), UV, and chemical sanitizers chlorine dioxide and hypochlorite albeit with different susceptibility. Treatment with mild heat, HPP, PEF, or chlorine dioxide reduced conidia by more than 5 log. For hypochlorite, UV, and CAP the reduction was between 1 and 3 log. Together, this study provides data for the development of intervention strategies to eliminate spoilage mould conidia in fruit juices.

AB - Fungi are able to grow on diverse food products and contribute to food spoilage worldwide causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of these juices is limited due to outgrowth of yeast and fungi. The shelf life of pulsed electric field (PEF) treated juice can be extended from 8 days up to a few weeks before spoilage by moulds becomes apparent. Conidia produced by three Penicillium ssp. (Penicillium expansum, Penicillium buchwaldii and Penicillium bialowiezense), previously isolated from spoiled PEF treated fruit juice and smoothie, were characterized for resistance towards selected mild physical processing techniques in orange juice and toward sanitizers on surfaces. The results show that Penicillium spp. conidia are susceptible to mild heat, high pressure pasteurization (HPP), PEF, cold atmospheric plasma (CAP), UV, and chemical sanitizers chlorine dioxide and hypochlorite albeit with different susceptibility. Treatment with mild heat, HPP, PEF, or chlorine dioxide reduced conidia by more than 5 log. For hypochlorite, UV, and CAP the reduction was between 1 and 3 log. Together, this study provides data for the development of intervention strategies to eliminate spoilage mould conidia in fruit juices.

KW - Food spoilage

KW - Minimal processing

KW - Penicillium

KW - Shelf life control

KW - Spore resistance

KW - Surface decontamination

U2 - 10.1016/j.fm.2018.06.004

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M3 - Article

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EP - 114

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JF - Food Microbiology

SN - 0740-0020

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