Using extended bigelow meta-regressions for modelling the effects of temperature, ph, °brix on the inactivation of heat resistant moulds
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Universidade Federal de Minas Gerais
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Artigo de periódico
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The management of Heat Resistant Moulds (HRMs) is considered a great challenge for the juice fruit industry.
Neosartorya, Byssochlamys and Talaromyces are three out of the main genera isolated from fruit juices that show
great resistance to heat treatments. Several inactivation parameters can be found in the literature, however all of
them were carried out in specific food matrices and using diverse inactivation methods. Thus, this meta-analysis
study synthesizes the thermal resistance parameters of the three HRMs by adjusting extended Bigelow-based
meta-regression models to data on inactivation experiments conducted in different liquid media. The metaanalytical data, extracted from publications between 1969 and 2017, was composed of decimal reduction
time (D), inactivation method, temperature of inactivation, pH, ◦Brix, age of spores, and type of medium (model,
juice, concentrates). Pooled D* values (D at 90 ◦C, pH 3.5 and 12◦ Brix) were estimated for B. fulva (1.95 min;
95% CI: 1.21–3.11 min), Talaromyces (4.03 min; 95% CI: 3.43–4.74 min), Neosartorya (0.5.35 min; 95% CI:
4.10–7.08 min), and B. nivea (10.32 min; 95% CI: 5.81–18.4 min). It was found that increasing the soluble solids
in concentrates tends to cause a lower decrease in the heat resistance of Neosartorya and Talaromyces than
increasing the soluble solids in model liquid or juices (p = 0.001; 0.012). In general, the screw-capped tubes and
three neck round inactivation methods render higher D* values (p < 0.05) than the thermal death tubes, the
polyethylene bag and the capillary methods. Spores of Talaromyces (overall zpH = 7.56; 95% CI: 5.13–13.5) and
Neosartorya (overall zpH = 7.07; 95% CI: 5.04–10.8) appear to be more thermal sensitive to a decrease in medium
pH than spores of Byssochlamys (overall zpH = 4.34; 95% CI: 3.20–6.73). The meta-regression models presented
in this study can be valuable for estimating pooled inactivation kinetic parameters to be used by the fruit juice
industry in the management of thermal processes and in the determination of shelf-life.
Abstract
Assunto
Suco, Pasteurização
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Meta-análise, Valor D, Valor Z, Neosartorya, Bissoclâmide, Talaromyces, Suco, Pasteurização
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Endereço externo
https://www.sciencedirect.com/science/article/pii/S0168160520304797