Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage: Effect of process parameters

F. Sampedro, A. Rivas, D. Rodrigo, A. Martínez, M. Rodrigo

Research output: Contribution to journalArticle

74 Citations (Scopus)

Abstract

This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice-milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200-285 × 103 J L-1, a second stage up to application of 813-891 × 103 J L-1 in which the inactivation did not increase significantly, and a third stage up to application of 1069-1170 × 103 J L-1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60%. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10-6 to 4 × 10-6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.

Original languageEnglish (US)
Pages (from-to)931-938
Number of pages8
JournalJournal of Food Engineering
Volume80
Issue number3
DOIs
StatePublished - Jun 1 2007

Fingerprint

Lactobacillus plantarum
pulsed electric fields
orange juice
Beverages
beverages
inactivation
Milk
milk
Temperature
Food
energy
electric field
temperature

Keywords

  • Beverage
  • Inactivation
  • Lactobacillus plantarum
  • Milk
  • Orange juice
  • PEF

Cite this

Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage : Effect of process parameters. / Sampedro, F.; Rivas, A.; Rodrigo, D.; Martínez, A.; Rodrigo, M.

In: Journal of Food Engineering, Vol. 80, No. 3, 01.06.2007, p. 931-938.

Research output: Contribution to journalArticle

@article{7d97f26c57ab4ce88061108ccca422d3,
title = "Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage: Effect of process parameters",
abstract = "This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice-milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200-285 × 103 J L-1, a second stage up to application of 813-891 × 103 J L-1 in which the inactivation did not increase significantly, and a third stage up to application of 1069-1170 × 103 J L-1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60{\%}. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10-6 to 4 × 10-6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.",
keywords = "Beverage, Inactivation, Lactobacillus plantarum, Milk, Orange juice, PEF",
author = "F. Sampedro and A. Rivas and D. Rodrigo and A. Mart{\'i}nez and M. Rodrigo",
year = "2007",
month = "6",
day = "1",
doi = "10.1016/j.jfoodeng.2006.08.013",
language = "English (US)",
volume = "80",
pages = "931--938",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",
number = "3",

}

TY - JOUR

T1 - Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage

T2 - Effect of process parameters

AU - Sampedro, F.

AU - Rivas, A.

AU - Rodrigo, D.

AU - Martínez, A.

AU - Rodrigo, M.

PY - 2007/6/1

Y1 - 2007/6/1

N2 - This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice-milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200-285 × 103 J L-1, a second stage up to application of 813-891 × 103 J L-1 in which the inactivation did not increase significantly, and a third stage up to application of 1069-1170 × 103 J L-1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60%. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10-6 to 4 × 10-6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.

AB - This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice-milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200-285 × 103 J L-1, a second stage up to application of 813-891 × 103 J L-1 in which the inactivation did not increase significantly, and a third stage up to application of 1069-1170 × 103 J L-1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60%. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10-6 to 4 × 10-6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.

KW - Beverage

KW - Inactivation

KW - Lactobacillus plantarum

KW - Milk

KW - Orange juice

KW - PEF

UR - http://www.scopus.com/inward/record.url?scp=33846255861&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33846255861&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2006.08.013

DO - 10.1016/j.jfoodeng.2006.08.013

M3 - Article

VL - 80

SP - 931

EP - 938

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 3

ER -