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Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

Maherani, Behnoush; Khlifi, Mohamed Ali; Salmieri, Stéphane; Lacroix, Monique (2019). Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice Journal of Food Processing and Preservation , vol. 43 , nº e13909. p. 1-12. DOI: 10.1111/jfpp.13909.

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Résumé

Radiosensitization of Aspergillus niger, Penicillium chrysogenum, and Saccharomyces cerevisiae was investigated in orange juice containing plant oil (lemongrass and oregano)/citrus extracts‐loaded microemulsion or coarse emulsion treated with different doses of γ‐irradiation. D10 value (kGy) (γ‐irradiation dose required to eliminate 90% of fungal population) of targeted fungi in presence of microemulsion in compared to control and coarse emulsion was evaluated in orange juice as food model. Microemulsion resulted in 1.55, 2.33 and 2.10 times increment in relative fungal radio‐sensitivity (RS) for A. niger, P. chrysogenum and S. cerevisiae, respectively, in compared to control sample without antifungal formulation. Furthermore, in situ challenge tests against pathogenic fungi were performed during 35 days of storage at 4°C. Results demonstrated synergistic antifungal activity between the plant oil/citrus extracts‐loaded microemulsion and γ‐irradiation (1 kGy) by enhancing the RS of fungi and completely eradicating the molds growth and yeasts in orange juice.

Type de document: Article
Mots-clés libres: -
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 04 août 2019 15:49
Dernière modification: 04 août 2019 15:49
URI: http://espace.inrs.ca/id/eprint/8145

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