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Bibliographic record number: 788377


Authors: Ferrentino, Giovanna; Komes, Draženka; Spilimbergo, Sara
Title: High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study
Source: Food and Bioprocess Technology (1935-5130) 8 (2015), 12; 2368-2382
Paper type: article
Keywords: fresh-cut coconut ; high pressure carbon dioxide ; high power ultrasound ; pasteurization ; shelf life
A combined treatment based on high pressure carbon dioxide and high power ultrasound (HPCD+HPU) technologies was investigated for the pasteurization of fresh-cut coconut. Inactivation kinetics of both the natural microbiota and Salmonella enterica Typhimurium spiked on the product, were determined at 12 MPa and 10 W delivered every 2 min of treatment, as a function of temperature (from 24 to 50 °C) and treatment time (from 5 up to 30 min). Additionally, in order to study the effect of HPCD+HPU on the quality of the product, physicochemical attributes (total acidity, pH, color, texture, dry matter, fat content, enzymatic activity, antioxidant capacity, phenols, flavonoids and phenolic acids) were measured after the combined treatment and during a refrigerated shelf life of 4 w. The results revealed that HPCD+HPU increased microbial inactivation rates compared to HPCD alone: 8 Log reductions of S. enterica were achieved with HPCD+HPU (at 12 MPa, 40 °C, and 20 min), while just a 4 Log reduction was achieved with HPCD alone. Similar results were obtained for the natural microbiota ; milder conditions of temperature and pressure were sufficient to assure inactivation to undetectable levels even of mesophilic microorganisms, the most resistant ones. Total acidity and pH did not change after the combined treatment and during the entire storage of 4 ws, while slight differences were observed for the other physicochemical parameters. Overall, the results showed the feasibility and the potential of HPCD+HPU as innovative non-thermal tool for pasteurization of fresh-cut fruits.
Project / theme: FP7‐KBBE‐2009‐3
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
Broj citata:
DOI: 10.1007/s11947-015-1582-0
URL cjelovitog rada:
Google Scholar: High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study
Contrib. to CROSBI by: Draženka Komes (, 2. Pro. 2015. u 12:50 sati

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