IngentaConnect Target Selection in Designing Pasteurization Processes for Shelf-...

Authors: FILIPA SILVA¹; PAUL GIBBS²

Source: Critical Reviews in Food Science and Nutrition, Volume 44, Number 5, September-October 2004 , pp. 353-360(8)

Publisher: Taylor and Francis Ltd

Abstract:

This study is focused on the search for targets and criteria for the design of pasteurization processes for high-acid shelf-stable fruit products, such as juices, nectars, pastes, purées, concentrates, jams, jellies, etc. First, an overview of pasteurization is presented and then, frequently used targets for pasteurization processes are reviewed. Enzymes naturally present in fruits, in decreasing order of heat resistance, were pectinesterase, peroxidase, and polyphenoloxidase, and they may be used as pasteurization targets. The heat resistance of each enzyme is strongly dependent on its fruit origin. The most heat resistant micro-organisms capable of spoiling high acid fruit products include ascospores ofNeosartorya fischeri, Byssochlamys nivea, Talaromyces flavus, Eupenicillium javanicum, andByssochlamys fulvamoulds, as well as bacterial spores ofClostridium butyricum, Bacillus coagulans, andBacillus megaterium. These micro-organisms, spores, and enzymes were, in general, less heat resistant than the spores of a particular spoilage micro-organism namedAlicyclobacillus acidoterrestris, which has been causing problems in the fruit industry. Therefore, the use ofAlicyclobacillus acidoterrestrisspores as a reference micro-organism in the design of pasteurization processes for high-acid shelf-stable fruit products is suggested.

Keywords: Alicyclobacillus acidoterrestris; criteria; enzyme; microorganism; spore

Document Type: Research article

DOI: 10.1080/10408690490489251

Affiliations: 1: Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal 2: Department of Food Safety and Preservation, Leatherhead Food Research Association, Surrey, United Kingdom

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Target Selection in Designing Pasteurization Processes for Shelf-Stable High-Acid Fruit Products