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Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

Evelyn,, Kim, H.J., Silva, F.V.M.
Food control 2016 v.59 pp. 530-537
Aspergillus fischeri, Weibull statistics, apple juice, ascospores, food preservation, heat treatment, high pressure treatment, models, mycotoxins, shoulders, temperature
Neosartorya fischeri is a mould that spoils acid foods and can produce mycotoxins. In this work, the efficacy of high pressure processing (HPP, 600 MPa) and power ultrasound (24 kHz, 0.33 W/mL) in combination with 75 °C for the inactivation of four week old N. fischeri ascospores in apple juice was investigated and compared with 75 °C thermal processing alone. The HPP-75 °C process was the most effective technique for inactivating N. fischeri spores, resulting in 3.3 log reductions after 10 min vs. no inactivation for thermosonication (TS) and thermal processing. Unexpectedly, activation shoulders were observed during the TS process. Then, the effect of different temperatures on the ascospore inactivation in apple juice by HPP-thermal, TS and thermal processing was investigated, and the log survivors vs. time were modeled. Faster inactivation was achieved at higher temperatures for all the technologies tested, indicating the significant role of temperature for the spore inactivation, alone or combined with other processes. The Weibull model described the spore inactivation better by 600 MPa HPP-thermal (50, 60, 75 °C) and thermal (85, 90 °C), whereas Lorentzian was more appropriate for the TS treatment (65, 70, 75 °C). In conclusion, HPP is the best food preservation technology due to higher spore inactivation in apple juice at the same temperature.