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E: Food Engineering & Physical Properties. Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture, and Microstructure of Fresh‐Cut Coconut
Author(s) -
Ferrentino Giovanna,
Balzan Sara,
Dorigato Andrea,
Pegoretti Alessandro,
Spilimbergo Sara
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02669.x
Subject(s) - mesophile , pasteurization , food science , food spoilage , microorganism , shelf life , chemistry , fresh food , lactic acid , bacteria , biology , genetics
The objective of the present study was the evaluation of the effectiveness of supercritical carbon dioxide (SC‐CO 2 ) as a nonthermal technology for the pasteurization of fresh‐cut coconut, as an example of ready‐to‐eat and minimally processed food. First, the inactivation kinetics of microbiota on coconut were determined using SC‐CO 2 treatments (pressures at 8 and 12 MPa, temperatures from 24 to 45 °C, treatment times from 5 to 60 min). Second, the effects of SC‐CO 2 on the hardness and microstructure of fresh‐cut coconut processed at the optimal conditions for microbial reduction were investigated. SC‐CO 2 treatment of 15 min at 45 °C and 12 MPa induced 4 log CFU/g reductions of mesophilic microorganisms, lactic acid bacteria, total coliforms, and yeasts and molds. The hardness of coconut was not affected by the treatment but the samples developed an irregular and disorderly microstructure. Results suggested the potential of SC‐CO 2 in preserving fresh‐cut fruits and ready‐to‐eat products. Practical Application: The effectiveness of SC‐CO 2 as a nonthermal technology for the pasteurization of fresh‐cut coconut was studied. The results demonstrated the possibility to apply the treatment as a method to induce the inactivation of the natural microorganisms, preventing the microbial spoilage and, at the same time, preserving the hardness of the product. The available data will give a valuable input to the fresh‐cut fruits industry.