{"id":39543,"date":"2022-07-20T12:10:52","date_gmt":"2022-07-20T10:10:52","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=39543"},"modified":"2022-07-29T12:11:18","modified_gmt":"2022-07-29T10:11:18","slug":"hpp-research-awards-winner-food-safety-shelf-life-extension-elizabeth-buerman","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hpp-research-awards-winner-food-safety-shelf-life-extension-elizabeth-buerman\/","title":{"rendered":"HPP Research Awards Winner \u2013 Food Safety & Shelf-Life Extension: Elizabeth Buerman"},"content":{"rendered":"

\"\"<\/p>\n

The goal of this study was to evaluate the pressure and time necessary to cause a reduction of spoilage fungi common in juice and determine the effect of water activity (0.94\u20131.0 aw<\/sub>) and pH (3.5\u20137.0) on HPP inactivation kinetics. The effect of sulfites and dimethyl dicarbonate was also assessed as a proof of concept to determine if either aided in fungal inactivation. Refrigerated storage up to 26 weeks after treatment was performed. Generally, a greater reduction of all fungi tested was observed at 1.0 aw<\/sub> than at 0.94 aw<\/sub> while the pH effect varied. A 17\u201326 week refrigerated storage period after processing at 5<\/em><\/strong>\u00b0<\/em><\/strong>C, 600 MPa for 15 min, could be achieved.<\/em><\/strong><\/p>\n

<\/p>\n

High pressure processing (HPP) is a popular method of processing juices to retain \u201cfresh\u201d properties. However, heat and pressure resistant fungi, Byssochlamys spp. and Aspergillus spp., can survive processing and cause spoilage. In fact, HPP can act as an activation step resulting in germination and potential unwanted swelling, visible growth during shelf life. Highly resistant organisms relevant to the juice industry include Aspergillus<\/a>\u00a0pseudoglaucus (Eurotium repens),\u00a0Aspergillus fischeri (Neosartorya fischeri), and Paecilomyces niveus\u00a0(Byssochlamys nivea\u00a0Westling). Hurdle technology or combining methods synergistically may help to reduce these spoilage organisms and extend shelf life with potential to: increase pressure, increase processing times, adjust pH, adjust water activity and\/or add processing aids. The goal of this study was to evaluate the pressure and time necessary to cause a reduction of heat and pressure resistant spoilage fungi common in juice and determine the effect of water activity (0.94\u20131.0 aw<\/sub>) and pH (3.5\u20137.0) on HPP inactivation kinetics. The effect of sulfites (8 ppm) and dimethyl dicarbonate (DMDC; 250 ppm) was also assessed as a proof of concept to determine if either aided in fungal inactivation. Storage up to 26 weeks after treatment was performed to assess fungal growth.<\/p>\n

\"\"
Framework for experimental conditions: HPP processing conducted at 5\u00b0C.
*pH 7.0 ambient storage to evaluate fungi survival.<\/figcaption><\/figure>\n

 <\/p>\n

Processing A. pseudoglaucus in pH 3.5 diluted apple juice concentrate (DAJC) at 600 MPa for 15 min at 5\u00b0C was more effective than in pH 4.6, 7.0, or 4.6 with sulfites. Growth occurred quickly when stored ambient. Refrigerated conditions were not sufficient to meet the full 26 weeks shelf life –\u00a0A. pseudoglaucus\u00a0in refrigerated pH 3.5 solutions showed recovery and growth at 0.94 and 0.96 aw<\/sub>\u00a0at week 17. Visible\u00a0A. pseudoglaucus\u00a0growth occurred at week 6 in pH 4.6 samples processed at 450\u00a0MPa for 1.5\u00a0min, 0.94\u20131.0 aw<\/sub> and stored at refrigeration, while visible growth was delayed until week 20 in samples processed at 600\u00a0MPa for 15\u00a0min, 0.94\u20130.98 aw<\/sub>\u00a0and stored at refrigeration.\u00a0A. pseudoglaucus\u00a0samples at 1.0 aw<\/sub>, pH 4.6, and processed at 600\u00a0MPa for 15\u00a0min did not grow for 26\u00a0weeks at refrigeration. Adding sulfites was significantly better at reducing\u00a0A. pseudoglaucus in 4.6 pH DAJC when compared to the 4.6 pH condition without sulfite. However, even\u00a0A. pseudoglaucus\u00a0samples with sulfite exhibited visible mycelia within a few weeks at ambient storage. Processing\u00a0A. pseudoglaucus\u00a0in pH 3.5\u00a0at 0.94\u20131.0 aw<\/sub>\u00a0and in pH 7.0\u00a0at 0.94 and 1.0 aw<\/sub>\u00a0DAJC was more effective at reducing populations than adding 8\u00a0ppm sulfite to pH 4.6 DAJC.<\/p>\n

pH differences were less distinct with\u00a0A. fischeri.\u00a0Processing A. fischeri at pH 3.5 or 7.0 for 15 min at 600 MPa, 5\u00b0C or at pH 4.6 for 1.5 min at 450 MPa resulted in a 1-log reduction. Instead of improving the reductions, both the addition of 8\u00a0ppm sulfite and 250\u00a0ppm DMDC caused a greater activation of spores at the conditions studied. All ambient storage conditions tested showed growth within a few weeks, but all refrigerated shelf life conditions maintained a constant level of\u00a0A. fischeri,\u00a0up to 26 weeks without visible mycelia.<\/p>\n

P. niveus was the most pressure resistant species tested. Nearly every condition caused spore germination, with the only reduction of\u00a0P. niveus\u00a0occurring at 0.94 aw<\/sub>, 4.6 pH, 450\u00a0MPa for 1.5\u00a0min. P. niveus\u00a0was capable of growth during ambient storage, but not during refrigerated storage, even when activation of ascospores was triggered by high pressure. The addition of sulfites to the 0.94 aw<\/sub>samples of\u00a0P. niveus\u00a0may have extended the ambient storage by several weeks. However, the addition of sulfites to the 1.0 aw<\/sub>\u00a0samples did not aid in storage extension.<\/p>\n

Overall, the genera of filamentous fungi tested proved to be very pressure resistant. Generally, a greater reduction of all fungi tested was observed at 1.0 aw<\/sub> than at 0.94 aw<\/sub>. A. pseudoglaucus\u00a0was the most pressure sensitive of the three species tested, while\u00a0P. niveus\u00a0proved to be the most resistant. However, the two most resistant species,\u00a0P. niveus\u00a0and\u00a0A. fischeri,\u00a0were incapable of growth at refrigerated conditions for up to 26 weeks.\u00a0A. pseudoglaucus\u00a0was capable of growth during refrigerated storage, but was more susceptible to high pressure and therefore may be of most interest to manufacturers looking for target processing parameters. The addition of 8 ppm potassium metabisulfite at pH 4.6 had varying effects between species and did not significantly increase the ambient shelf life. A 17\u201326 week storage period could be achieved, but only at refrigeration.<\/p>\n","protected":false},"excerpt":{"rendered":"

The goal of this study was to evaluate the pressure and time necessary to cause a reduction of spoilage fungi common in juice and determine the effect of water activity (0.94\u20131.0 aw) and pH (3.5\u20137.0) on HPP inactivation kinetics. The effect of sulfites and dimethyl dicarbonate was also assessed as a proof of concept to…<\/p>\n","protected":false},"author":13,"featured_media":39560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[253,268,176],"tags":[],"acf":[],"yoast_head":"\nHPP Research Awards Winner \u2013 Food Safety & Shelf-Life Extension: Elizabeth Buerman - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hpp-research-awards-winner-food-safety-shelf-life-extension-elizabeth-buerman\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HPP Research Awards Winner \u2013 Food Safety & Shelf-Life Extension: Elizabeth Buerman - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"The goal of this study was to evaluate the pressure and time necessary to cause a reduction of spoilage fungi common in juice and determine the effect of water activity (0.94\u20131.0 aw) and pH (3.5\u20137.0) on HPP inactivation kinetics. 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