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ESTIMATION OF THE THERMOCHEMICAL NONISOTHERMAL INACTIVATION BEHAVIOR OF BACILLUS COAGULANS SPORES IN NUTRIENT BROTH WITH OREGANO ESSENTIAL OIL
Author(s) -
HABERBECK LETÍCIA UNGARETTI,
DANNENHAUER CRISTIANO,
SALOMÃO BEATRIZ DE CÁSSIA MARTINS,
DE ARAGÃO GLAUCIA MARIA FALCÃO
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00745.x
Subject(s) - bacillus coagulans , food spoilage , spore , food science , endospore , microorganism , chemistry , nutrient , essential oil , biology , bacteria , microbiology and biotechnology , fermentation , organic chemistry , genetics
ABSTRACT The aim of this work was to validate the prediction of the nonisothermal thermochemical inactivation of Bacillus coagulans spores in nutrient broth, adjusted to 4 °Brix and pH 4.2, with 400 ppm of oregano essential oil (EO), using the Weibull dynamic model proposed by Peleg. First, the spores were heat treated at four constant temperatures. Afterwards, empirical secondary models were employed to describe the influence of temperature on the primary parameters. Finally, primary and secondary models were used to simulate microorganism inactivation under two nonisothermal temperatures, ranging from 90 to 95C every 1 min; and from 90 to 95C for 5 min at each temperature. Even if a limited experimental data was employed for the nonisothermal analysis, it appears that the proposed model can be used to estimate the nonisothermal inactivation of B. coagulans spores in nutrient broth with 400 ppm of oregano EO. PRATICAL APLICATIONS Oregano essential oil (EO) demonstrates an important antibacterial action against food spoilage microorganisms, as Bacillus coagulans spores. This EO is capable of decreasing the time of the spores' inactivation and, then, the food thermal processing time can be reduced. The industrial heat treatment of foods includes nonisothermal temperatures, as temperature fluctuations during the process, and it is important to understand the behavior of spoilage microorganism all through this temperatures oscillations.