Effect of high hydrostatic pressure application on the inactivation of Escherichia coli O157:H7 and the volatile profile of passion fruit (Passiflora edulis) juice
DOI:
https://doi.org/10.18633/biotecnia.v27.2427Keywords:
Altas presiones hidrostáticas, Escherichia coli O157:H7, maracuyá, perfil aromático, jugo de frutasAbstract
The effect of high hydrostatic pressure (HHP) on the inactivation of Escherichia coli O157:H7 in passion fruit juice (Passiflora edulis) was determined, some physicochemical and aromatic properties of the inoculated juice were evaluated. A 33 statistical design was used considering pressure, temperature and treatment time as factors (150, 200, 250 MPa; 25, 35, 45 º C; 0, 10, 20 min). A quadratic model was applied to optimize the process conditions using the response surface methodology. E. coli was determined in stocked juice (6 days, 4 ºC). The volatile profile was analyzed using the headspace solid phase microextraction technique (HS-SPME) and (GC-MS). It was observed that from 150 MPa and 35 ºC, E. coli is totally inactivated. The treatments have no effect on the total soluble solids (TSS) of the juice, which suggest acceptability by consumers. Regarding the volatile profile, the alcohols and esters responsible for the aroma characteristic of passion fruit decreased their concentration (16 %) at 45 º C. The optimal conditions to obtain a microbiological safe passion fruit juice, preserving its aromatic composition, TSS and pH are 200 MPa, 35 º C and 10 min.
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