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The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

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Abstract

The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange juice was investigated. Conventional pasteurization (HTST, 94 °C for 26 s) was used as a control. TS (10 min at 55 °C) applied in combination with PEF (40 kV/cm for 150 μs) resulted in a comparable inactivation of S. aureus to that achieved by conventional HTST. TS/PEF did not affect the pH, conductivity, or °Brix and had a milder impact on the juice color than thermal treatment. Furthermore, the non-enzymatic browning index was significantly affected by HTST (P < 0.05) but not by TS and PEF. Ascorbic acid retention was almost complete after TS and PEF (96.0%), but it was substantially lower (P < 0.05) after HTST (80.5%). Residual activity of pectin methyl esterase (PME) decreased as PEF field strength and treatment time increased; however, applying TS and PEF in combination left a greater residual PME activity than HTST (12.9 vs 5.0%, respectively).

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Acknowledgment

The authors acknowledge the financial support of the Non-Commissioned Food Institutional Research Measure, funded by the Department of Agriculture, Fisheries and Food, Ireland.

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  1. School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Dublin 4, Ireland

    M. Walkling-Ribeiro, F. Noci, J. Riener, D. A. Cronin, J. G. Lyng & D. J. Morgan

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  1. M. Walkling-Ribeiro
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Correspondence to D. J. Morgan.

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Walkling-Ribeiro, M., Noci, F., Riener, J. et al. The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice. Food Bioprocess Technol 2, 422–430 (2009). https://doi.org/10.1007/s11947-007-0045-7

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