Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

2015 ◽  
Vol 32 ◽  
pp. 146-155 ◽  
Author(s):  
Maria Gouma ◽  
Elisa Gayán ◽  
Javier Raso ◽  
Santiago Condón ◽  
Ignacio Álvarez
Keyword(s):  
Apple Juice ◽  
Mild Heat ◽  
Spoilage Yeasts ◽  
Uv C

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat

2010 ◽  
Vol 11 (1) ◽  
pp. 91-97 ◽  
Author(s):  
Shuang Niu ◽  
Zenghui Xu ◽  
Yudan Fang ◽  
Liyun Zhang ◽  
Yingjie Yang ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Comparative Study ◽  
Apple Juice ◽  
Mild Heat ◽  
Apple Slices

The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple-Related Environments in Apple Juice

2015 ◽  
Vol 36 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Huxuan Wang ◽  
Zhongqiu Hu ◽  
Fangyu Long ◽  
Chunfeng Guo ◽  
Chen Niu ◽  
...  
Keyword(s):  
Apple Juice ◽  
Stress Factors ◽  
Spoilage Yeasts ◽  
Effects Of Stress

Control of Alicyclobacillus acidoterrestris in apple juice by citrus extracts and a mild heat-treatment

Food Control ◽  
2013 ◽  
Vol 31 (2) ◽  
pp. 553-559 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo
Keyword(s):  
Heat Treatment ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Mild Heat

Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 441-445 ◽  
Author(s):  
Ho-Lyeong Cheon ◽  
Joo-Yeon Shin ◽  
Ki-Hwan Park ◽  
Myung-Sub Chung ◽  
Dong-Hyun Kang
Keyword(s):  
Heat Treatment ◽  
Capsicum Annuum ◽  
Foodborne Pathogens ◽  
Red Pepper ◽  
Mild Heat ◽  
Capsicum Annuum L ◽  
Uv C
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