Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermo...

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Principais autores: Haberbeck, Letícia Ungaretti, Riehl, Carlos Alberto da Silva, Salomão, Beatriz de Cássia Martins, Aragão, Glaucia Maria Falcão
Formato: article
Idioma:English
Publicado em: Elsevier
Assuntos:
Sothermal inactivation
Weibull model
Bacillus coagulans
Oregano essential oilI
Endereço do item:https://repositorio.ufrn.br/handle/123456789/32325
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spelling ri-123456789-323252021-05-02T11:35:28Z Bacillus coagulans spore inactivation through the application of oregano essential oil and heat Haberbeck, Letícia Ungaretti Riehl, Carlos Alberto da Silva Salomão, Beatriz de Cássia Martins Aragão, Glaucia Maria Falcão Sothermal inactivation Weibull model Bacillus coagulans Oregano essential oilI The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat 2021-04-26T19:32:18Z 2021-04-26T19:32:18Z 2012-04-01 article HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.021 0023-6438 https://repositorio.ufrn.br/handle/123456789/32325 10.1016/j.lwt.2011.09.021 en Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Elsevier
institution Repositório Institucional
collection RI - UFRN
language English
topic Sothermal inactivation
Weibull model
Bacillus coagulans
Oregano essential oilI
spellingShingle Sothermal inactivation
Weibull model
Bacillus coagulans
Oregano essential oilI
Haberbeck, Letícia Ungaretti
Riehl, Carlos Alberto da Silva
Salomão, Beatriz de Cássia Martins
Aragão, Glaucia Maria Falcão
Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
description The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat
format article
author Haberbeck, Letícia Ungaretti
Riehl, Carlos Alberto da Silva
Salomão, Beatriz de Cássia Martins
Aragão, Glaucia Maria Falcão
author_facet Haberbeck, Letícia Ungaretti
Riehl, Carlos Alberto da Silva
Salomão, Beatriz de Cássia Martins
Aragão, Glaucia Maria Falcão
author_sort Haberbeck, Letícia Ungaretti
title Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
title_short Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
title_full Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
title_fullStr Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
title_full_unstemmed Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
title_sort bacillus coagulans spore inactivation through the application of oregano essential oil and heat
publisher Elsevier
publishDate 2021
url https://repositorio.ufrn.br/handle/123456789/32325
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AT salomaobeatrizdecassiamartins bacilluscoagulanssporeinactivationthroughtheapplicationoforeganoessentialoilandheat
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