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Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

Author:
Sánchez-Rubio, Marta, Taboada-Rodríguez, Amaury, Cava-Roda, Rita, López-Molina, Dorotea, Marín-Iniesta, Fulgencio
Source:
Journal of food science and technology 2018 v.55 no.11 pp. 4623-4633
ISSN:
0022-1155
Subject:
Saccharomyces cerevisiae, absorbance, cinnamon, culture media, enzymes, essential oils, heat treatment, leaves, minimum inhibitory concentration, models, orange juice
Abstract:
The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the “shoulder + log-linear” and “Weibull” models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.
Agid:
6151447