Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice
The presence of Alicyclobacillus acidoterrestris (AAT) spores in pineapple and mango juices has been reported in the industry. Thermal resistance of AAT spores to pasteurisation treatment poses a serious threat to the tropical juice industry. This study investigates the influence of formulation (pin...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115807/ http://psasir.upm.edu.my/id/eprint/115807/1/115807.pdf |
| _version_ | 1848866866327453696 |
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| author | Md. Hazmi, N.A. Mahmud Ab Rashid, N.K. Abdul Karim Shah, N.N. Sulaiman, A. |
| author_facet | Md. Hazmi, N.A. Mahmud Ab Rashid, N.K. Abdul Karim Shah, N.N. Sulaiman, A. |
| author_sort | Md. Hazmi, N.A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The presence of Alicyclobacillus acidoterrestris (AAT) spores in pineapple and mango juices has been reported in the industry. Thermal resistance of AAT spores to pasteurisation treatment poses a serious threat to the tropical juice industry. This study investigates the influence of formulation (pineapple, mango, 70% mango-30% pineapple and 50% mango-50% pineapple), total soluble solid (10-15°Bx), and pH (3.58-3.70) on AAT (ATCC®49025™) spores’ survivor after processing at 85-95°C. As the temperature rises to 85℃ and 90℃, 1 log reduction of the spores was observed after treatment for 5 mins. Spore concentration for each juice showed a sharp decrease when the temperature reached 95℃, which resulted in a significant reduction (P<0.05) of 3 to 4 log CFU/mL. Significant reductions in pH and total soluble solids of juice samples were noticed in all formulations and D-values of AAT spores heated at 85°C (14.1-16.6 mins) were significantly reduced by double when heated at 90°C (5.8-6.7 mins) (P<0.05). Weibull’s model shows a good fit to AAT spores thermal inactivation behaviour in pineapple-mango juice blends tested in this study with the lowest value of Mean Squared Error (MSE) and Accuracy Factor (Af) close to unity (0.07 ≤ MSE ≤ 0.48; 0.88 ≤ Af ≤ 1.19) compared to first-order model (0.17 ≤ MSE ≤ 3.41; 1.07 ≤ Af ≤ 2.34). |
| first_indexed | 2025-11-15T14:27:24Z |
| format | Article |
| id | upm-115807 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:27:24Z |
| publishDate | 2024 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1158072025-03-12T05:14:55Z http://psasir.upm.edu.my/id/eprint/115807/ Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice Md. Hazmi, N.A. Mahmud Ab Rashid, N.K. Abdul Karim Shah, N.N. Sulaiman, A. The presence of Alicyclobacillus acidoterrestris (AAT) spores in pineapple and mango juices has been reported in the industry. Thermal resistance of AAT spores to pasteurisation treatment poses a serious threat to the tropical juice industry. This study investigates the influence of formulation (pineapple, mango, 70% mango-30% pineapple and 50% mango-50% pineapple), total soluble solid (10-15°Bx), and pH (3.58-3.70) on AAT (ATCC®49025™) spores’ survivor after processing at 85-95°C. As the temperature rises to 85℃ and 90℃, 1 log reduction of the spores was observed after treatment for 5 mins. Spore concentration for each juice showed a sharp decrease when the temperature reached 95℃, which resulted in a significant reduction (P<0.05) of 3 to 4 log CFU/mL. Significant reductions in pH and total soluble solids of juice samples were noticed in all formulations and D-values of AAT spores heated at 85°C (14.1-16.6 mins) were significantly reduced by double when heated at 90°C (5.8-6.7 mins) (P<0.05). Weibull’s model shows a good fit to AAT spores thermal inactivation behaviour in pineapple-mango juice blends tested in this study with the lowest value of Mean Squared Error (MSE) and Accuracy Factor (Af) close to unity (0.07 ≤ MSE ≤ 0.48; 0.88 ≤ Af ≤ 1.19) compared to first-order model (0.17 ≤ MSE ≤ 3.41; 1.07 ≤ Af ≤ 2.34). Rynnye Lyan Resources 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115807/1/115807.pdf Md. Hazmi, N.A. and Mahmud Ab Rashid, N.K. and Abdul Karim Shah, N.N. and Sulaiman, A. (2024) Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice. Food Research, 8 (5). pp. 49-61. ISSN 2550-2166; eISSN: 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-544_md._hazmi.pdf 10.26656/fr.2017.8(5).544 |
| spellingShingle | Md. Hazmi, N.A. Mahmud Ab Rashid, N.K. Abdul Karim Shah, N.N. Sulaiman, A. Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title | Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title_full | Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title_fullStr | Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title_full_unstemmed | Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title_short | Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| title_sort | survival kinetics of alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice |
| url | http://psasir.upm.edu.my/id/eprint/115807/ http://psasir.upm.edu.my/id/eprint/115807/ http://psasir.upm.edu.my/id/eprint/115807/ http://psasir.upm.edu.my/id/eprint/115807/1/115807.pdf |