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Journal articles on the topic 'Fruit juice spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

MCNAMARA, CHRISTOPHER J., DEBORAH WIEBE, and MARGARITA GOMEZ. "Recovery of Alicyclobacillus from Inhibitory Fruit Juice Concentrates." Journal of Food Protection 74, no. 8 (2011): 1370–73. http://dx.doi.org/10.4315/0362-028x.jfp-11-027.

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Growth of Alicyclobacillus in low-pH fruit juices may result in off-odors and off-flavors due to the production of compounds such as guaiacol (2-methoxy phenol). An important step in preventing Alicyclobacillus contamination of fruit juices is the screening of incoming ingredients. Many fruit juice concentrates contain compounds that inhibit Alicyclobacillus growth, but beverages produced from the concentrates may not contain sufficient amounts of the active component to prevent spoilage. Therefore, accurate screening of juice concentrates is essential to prevent false-negative test results an

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2

Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.

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<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>

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3

Doležálková, I., Z. Máčalík, A. Butkovičová, R. Janiš, and L. Buňková. "Monoacylglycerols as fruit juices preservatives." Czech Journal of Food Sciences 30, No. 6 (2012): 567–72. http://dx.doi.org/10.17221/485/2011-cjfs.

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Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8&nbsp;monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (

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4

Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, and Ashish Aneja. "Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices." International Journal of Microbiology 2014 (2014): 1–14. http://dx.doi.org/10.1155/2014/758942.

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Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices bu

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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.

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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 ba

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YEH, JUI-YUEH, ELLIS HOOGETOORN, and JINRU CHEN. "Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice." Journal of Food Protection 67, no. 7 (2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.

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Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-st

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7

JANG, JUN HYEONG, SUN-JOONG KIM, BO HYUN YOON, JEE-HOON RYU, MAN BOCK GU, and HYO-IHL CHANG. "Detection of Alicyclobacillus Species in Fruit Juice Using a Random Genomic DNA Microarray Chip." Journal of Food Protection 74, no. 6 (2011): 933–38. http://dx.doi.org/10.4315/0362-028x.jfp-10-418.

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This study describes a method using a DNA microarray chip to rapidly and simultaneously detect Alicyclobacillus species in orange juice based on the hybridization of genomic DNA with random probes. Three food spoilage bacteria were used in this study: Alicyclobacillus acidocaldarius, Alicyclobacillus acidoterrestris, and Alicyclobacillus cycloheptanicus. The three Alicyclobacillus species were adjusted to 2 × 103 CFU/ml and inoculated into pasteurized 100% pure orange juice. Cy5-dCTP labeling was used for reference signals, and Cy3-dCTP was labeled for target genomic DNA. The molar ratio of 1:

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8

Huang, Xiao-Chen, Ya-Hong Yuan, Chun-Feng Guo, Vassilis Gekas, and Tian-Li Yue. "Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control." Food Reviews International 31, no. 2 (2014): 91–124. http://dx.doi.org/10.1080/87559129.2014.974266.

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9

Ghosh, Vijayalakshmi, Amitava Mukherjee, and Natarajan Chandrasekaran. "Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage." Colloids and Surfaces B: Biointerfaces 114 (February 2014): 392–97. http://dx.doi.org/10.1016/j.colsurfb.2013.10.034.

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10

Boukhatem, Mohamed Nadjib, Asma Boumaiza, Hanady G. Nada, Mehdi Rajabi, and Shaker A. Mousa. "Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)." Applied Sciences 10, no. 16 (2020): 5581. http://dx.doi.org/10.3390/app10165581.

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The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC50 value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effe

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11

FITZGERALD, DANIEL J., MALCOLM STRATFORD, MICHAEL J. GASSON, and ARJAN NARBAD. "The Potential Application of Vanillin in Preventing Yeast Spoilage of Soft Drinks and Fruit Juices." Journal of Food Protection 67, no. 2 (2004): 391–95. http://dx.doi.org/10.4315/0362-028x-67.2.391.

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The preservative effect of vanillin, the major constituent of vanilla beans, was studied in an apple juice and peach-flavored soft drink. Vanillin activity was tested against Saccharomyces cerevisiae and Candida parapsilosis at 8 and 25°C over an 8-week storage period. Initial results in laboratory media indicated minimum inhibitory concentration values of 17 and 9 mM vanillin for the two yeast strains. Concentrations of 20 and 10 mM vanillin, respectively, were required to achieve complete inhibition of both yeast strains inoculated at a level of ~104 CFU/ml in the apple juice and peach-flavo

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12

Nicomrat, Duongruitai, and Siriphatrc Chamutpong. "Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation." Applied Mechanics and Materials 866 (June 2017): 57–60. http://dx.doi.org/10.4028/www.scientific.net/amm.866.57.

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In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; m

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13

Fucik, John E., and Daniel Davila. "PACKINGHOUSE EFFECTS ON WATER LOSS, SPOILAGE, JUICE, AND PEEL QUALITY OF TEXAS GRAPEFRUIT." HortScience 25, no. 9 (1990): 1140a—1140. http://dx.doi.org/10.21273/hortsci.25.9.1140a.

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Advertisers endow Texas grapefruit with perennial, uniform excellence, yet prices reflect quality variation in the packed product. This study attempts to determine which packinghouse operations, if any, contribute to this variation. Sixty marked `Ruby Red' grapefruit were run through each of 5 Rio Grande Valley packingsheds. Sample runs were made in Dec., Jan., Feb., and Mar. for two seasons. Within-sample variation was reduced by picking outside canopy fruit from the same 20 trees. After packingshed treatment, weekly water loss was determined over 30 days storage at 22 C. and 70% R.H. Then fr

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14

Akharaiyi, Fred Coolborn, and Obehi Betsy Ugberase. "Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 73–82. http://dx.doi.org/10.1515/aucft-2017-0017.

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AbstractFruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects ofGmelina arboreafruit andNauclea latifoliastem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate) as a positive control and refrigeration at 4 °C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples.G. arboreafruit extract in microbial inhibition was more

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15

Corbett, Kereng M., and Olga de Smidt. "Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis." Food Science and Technology International 25, no. 8 (2019): 671–79. http://dx.doi.org/10.1177/1082013219856779.

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Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the f

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16

MCINTYRE, SHERI, JUDY Y. IKAWA, NINA PARKINSON, JOHN HAGLUND, and JENNIFER LEE. "Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices." Journal of Food Protection 58, no. 3 (1995): 319–21. http://dx.doi.org/10.4315/0362-028x-58.3.319.

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An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C' D91.1°C' and D95°C determined in berry juice were 11.0, 3.8, and 1.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty aci

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17

Kulagova, К. P., A. A. Pushkar, and O. N. Yudenko. "OPTIMIZATION OF TECHNOLOGICAL MODES OF EXTRACTION OF APPLE SQUEEZES IN THE TECHNOLOGY FOR THE PRODUCTION OF FRUIT DISTILLATES." Food Industry: Science and Technology 14, no. 1(51) (2020): 50–61. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-50-61.

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The article presents the relevance of using apple pomace as a secondary raw material for the production of fruit distillates. The optimal technological conditions for processing apple squeeze by extraction were established, aimed at: maximum extraction of valuable components (sugars, acids, juice residues), prevention of extraction of undesirable components (pectins), prevention of oxidative degradation and microbial spoilage.

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Spinelli, Ana Cláudia N. F., Anderson S. Sant'Ana, Salatir Rodrigues-Junior, and Pilar R. Massaguer. "Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice." Applied and Environmental Microbiology 75, no. 23 (2009): 7409–16. http://dx.doi.org/10.1128/aem.01400-09.

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ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two

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19

PONTIUS, APRIL J., JOHN E. RUSHING, and PEGGY M. FOEGEDING. "Heat Resistance of Alicyclobacillus acidoterrestris Spores as Affected by Various pH Values and Organic Acids‡." Journal of Food Protection 61, no. 1 (1998): 41–46. http://dx.doi.org/10.4315/0362-028x-61.1.41.

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Alicyclobacillus acidoterrestris, a thermoacidophilic sporeformer, has caused spoilage of fruit juices which had been treated with thermal processes intended to commercially sterilize the juice. The objective of this research was to document the effect of pH, acid, and temperature on the heat resistance of spores of three fruit-juice isolates of A. acidoterrestris. The thermal resistance of spores of A. acidoterrestris strains VF, WAC, and IP were studied in a model fruit-juice system composed of 12% glucose and 30 mM of either citric, malic, or tartaric acid, adjusted to selected pH values ra

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20

Luong, Thi Song Van, Catherine Moir, John P. Bowman, and P. Scott Chandry. "Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages." Food Microbiology 94 (April 2021): 103662. http://dx.doi.org/10.1016/j.fm.2020.103662.

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21

Pei, Jinjin, Tianli Yue, and Wengang Jin. "Application of bacteriocin RC20975 in apple juice." Food Science and Technology International 23, no. 2 (2016): 166–73. http://dx.doi.org/10.1177/1082013216668691.

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Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. In this paper, controlling A. acidoterrestris in apple juice by bacteriocin RC20975 was described. Twenty-one strains of A. acidoterrestris were used to investigate the activity spectrum of bacteriocin RC20975 in apple juice with the result that 16 strains were sensitive . The ratio of activity in apple juice to the activity in laboratory medium was 42%. The reduction of antimicrobial activity in apple juice might be due to problems related to its interaction with food components. Adsorption of bacte

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22

Heyndrickx, Marc. "The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing." Applied and Environmental Soil Science 2011 (2011): 1–11. http://dx.doi.org/10.1155/2011/561975.

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Specific endospore formers have become important contaminants in industrial food processing. The direct or indirect soil route of contamination or dispersal is the start of events or processes in the agrofood chain that eventually leads to important problems or concerns for food safety and/or quality. Three important food sectors are discussed in this paper. In the dairy sector,Bacillus cereus, the most important pathogen or spoilage organism in this sector, andClostridium tyrobutyricum, the most important spoiler in certain cheeses, both contaminate pasteurized milk through the faecal and/or

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23

Trifirò, A., G. Saccani, S. Gherardi, et al. "Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry." Journal of Chromatography A 770, no. 1-2 (1997): 243–52. http://dx.doi.org/10.1016/s0021-9673(97)00049-6.

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24

Kumar Tyagi, Amit, Danka Bukvicki, Davide Gottardi, et al. "Eucalyptus Essential Oil as a Natural Food Preservative:In VivoandIn VitroAntiyeast Potential." BioMed Research International 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/969143.

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In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%),α-pinene (5%), andγ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%),α-pinene (8.87%), andγ-terpinene (3.98%). Antimicrobial potential of essential oil was initially deter

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25

Antolak, Hubert, Agata Czyzowska, and Dorota Kregiel. "Black Currant (Ribes nigrumL.) and Bilberry (Vaccinium myrtillusL.) Fruit Juices Inhibit Adhesion ofAsaiaspp." BioMed Research International 2016 (2016): 1–14. http://dx.doi.org/10.1155/2016/3671306.

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The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrumL.) and bilberry (Vaccinium myrtillusL.) juices against bacterial strainsAsaia lannensisandAsaia bogorensisisolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in theV. myrtilluswere petunidin-3-glucoside, malvidin-3-glucoside, cyanid

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26

Fucik, John E. "Packingsheds Harvest Date and Seasonal Effects on Texas Grapefruit Destined for Fresh Market." HortScience 30, no. 4 (1995): 804B—804. http://dx.doi.org/10.21273/hortsci.30.4.804b.

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Uniform samples of Texas grapefruit, harvested in December, January, February, and March, were run through five Rio Grande Valley packingsheds, then stored for 30 days at 65C and 80% RH. The tests were done in 1987, 1988, and 1989 (December only). Data evaluated were degreening effectiveness, water loss, spoilage, and juice analysis. There were no degreening differences between sheds. Analyses of the parameters of time in storage × water loss regressions for sheds and harvest dates showed fruit harvested in the warmer months tended to have the higher percentage of water loss. Water loss differ

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27

Karaman, Kevser, and Osman Sağdıç. "Karvakrol İlavesinin Zygosaccharomyces bailii ile Kontamine Edilmiş Elma Suyunda Bazı Fizikokimyasal ve Biyoaktif Özelliklerin Değişimi Üzerindeki Etkisinin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (2019): 1882. http://dx.doi.org/10.24925/turjaf.v7i11.1882-1893.2852.

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In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and pasteurization process, were investigated on some physicochemical and bioactive properties and also changes in yeast numbers during storage period. For this purpose, the response surface methodology was applied and storage time (1-41 days), storage temperature (4-20°C), sodium benzoate amount (0-0.1%) and carvacrol amount (0-750 ppm) were selected

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Ostry, V. "Alternaria mycotoxins: an overview of chemical characterization, producers, toxicity, analysis and occurrence in foodstuffs." World Mycotoxin Journal 1, no. 2 (2008): 175–88. http://dx.doi.org/10.3920/wmj2008.x013.

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Microfungi of the genus Alternaria are ubiquitous pathogens and saprophytes. Many species of the genus Alternaria commonly cause spoilage of various food crops in the field or post-harvest decay. Due to their growth even at low temperatures, they are also responsible for spoilage of these commodities during refrigerated transport and storage. Several Alternaria species are known producers of toxic secondary metabolites - Alternaria mycotoxins. A. alternata produces a number of mycotoxins, including alternariol, alternariol monomethyl ether, altenuene, altertoxins I, II, III, tenuazonic acid an

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29

ORR, RACHEL V., ROBERT L. SHEWFELT, C. J. HUANG, SEBHAT TEFERA, and LARRY R. BEUCHAT. "Detection of Guaiacol Produced by Alicyclobacillus acidoterrestris in Apple Juice by Sensory and Chromatographic Analyses, and Comparison with Spore and Vegetative Cell Populations." Journal of Food Protection 63, no. 11 (2000): 1517–22. http://dx.doi.org/10.4315/0362-028x-63.11.1517.

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Spoilage of fruit juice by Alicyclobacillus acidoterrestris is characterized by a distinct medicinal or antiseptic off odor attributed to guaiacol, a metabolic by product of the bacterium. Detection of low populations of A. acidoterrestris that would precede sensory detection of guaiacol would enable juice processors to select appropriate processing and storage conditions that would minimize or eliminate spoilage. The objective of this study was to determine the recognition threshold of guaiacol in apple juice by sensory analysis and the population of A. acidoterrestris and incubation time at

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Iqbal, Muhammad Naeem, Aftab Ahmad Anjum, Muhammad Asad Ali, et al. "Assessment of Microbial Load of Un-pasteurized Fruit Juices and in vitro Antibacterial Potential of Honey Against Bacterial Isolates." Open Microbiology Journal 9, no. 1 (2015): 26–32. http://dx.doi.org/10.2174/1874285801509010026.

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The development of resistance in bacteria against commonly used antibiotics/drugs is of considerable medical significance. Aim of this study was to determine the microbial load of un-pasteurized packed fruit juices sold in Lahore city and to determine antibacterial activity of five different honey samples against isolated bacteria. Unpasteurized fruit juice samples (n=60) were collected from street vendors. All the samples were subjected to Total viable count (TVC), Staphylococcal count (SC) and Coliform count (CC). One hundred and ten strains of bacteria were isolated from various fruit juice

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Theisinger, Shirleen M., Olga de Smidt, and Jan F. R. Lues. "Categorisation of culturable bioaerosols in a fruit juice manufacturing facility." PLOS ONE 16, no. 4 (2021): e0242969. http://dx.doi.org/10.1371/journal.pone.0242969.

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Bioaerosols are defined as aerosols that comprise particles of biological origin or activity that may affect living organisms through infectivity, allergenicity, toxicity, or through pharmacological or other processes. Interest in bioaerosol exposure has increased over the last few decades. Exposure to bioaerosols may cause three major problems in the food industry, namely: (i) contamination of food (spoilage); (ii) allergic reactions in individual consumers; or (iii) infection by means of pathogenic microorganisms present in the aerosol. The aim of this study was to characterise the culturabl

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Feroz, Farahnaaz. "Changes of microbial load in packet orange juice after expiration date." Stamford Journal of Microbiology 8, no. 1 (2019): 27–29. http://dx.doi.org/10.3329/sjm.v8i1.42435.

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Fruit juice is popular product in the markets worldwide, with a market potential of approximately 230 million liters. Fruit juice although nutritious and beneficial for health can also serve as a vehicle for foodborne diseases. Most commercially available products are labelled with a use by date. These are applicable at a consumer and food handler levels, instructing them on the amount of days after opening within which a product must be consumed. It is important to identify the changes that occur after expiration date to have a better understanding of when food spoilage occurs and how long fo

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Danyluk, Michelle D., Loretta M. Friedrich, Celine Jouquand, Renee Goodrich-Schneider, Mickey E. Parish, and Russell Rouseff. "Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates." Food Microbiology 28, no. 3 (2011): 472–77. http://dx.doi.org/10.1016/j.fm.2010.10.008.

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Snyder, Abigail B., and Randy W. Worobo. "The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers." Food Control 85 (March 2018): 144–50. http://dx.doi.org/10.1016/j.foodcont.2017.09.025.

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35

Biango-Daniels, Megan N., Abigail B. Snyder, Randy W. Worobo, and Kathie T. Hodge. "Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?" Food Control 97 (March 2019): 81–86. http://dx.doi.org/10.1016/j.foodcont.2018.10.020.

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ELEZ-MARTÍNEZ, PEDRO, JOAN ESCOLÀ-HERNÁNDEZ, ROBERT C. SOLIVA-FORTUNY, and OLGA MARTÍN-BELLOSO. "Inactivation of Saccharomyces cerevisiae Suspended in Orange Juice Using High-Intensity Pulsed Electric Fields." Journal of Food Protection 67, no. 11 (2004): 2596–602. http://dx.doi.org/10.4315/0362-028x-67.11.2596.

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Saccharomyces cerevisiae is often associated with the spoilage of fruit juices. The purpose of this study was to evaluate the effect of high-intensity pulsed electric field (HIPEF) treatment on the survival of S. cerevisiae suspended in orange juice. Commercial heat-sterilized orange juice was inoculated with S. cerevisiae (CECT 1319) (108 CFU/ml) and then treated by HIPEFs. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency, and pulse width) were evaluated and compared to those of heat pasteurization (90°C/min). In all of the HIPEF experiments,

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Casey, G. "Potential of using real-time PCR-based detection of spoilage yeast in fruit juice—a preliminary study." International Journal of Food Microbiology 91, no. 3 (2004): 327–35. http://dx.doi.org/10.1016/j.ijfoodmicro.2003.09.002.

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Gadoury, David M., Robert C. Seem, Wayne F. Wilcox, et al. "Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality." Phytopathology® 97, no. 10 (2007): 1356–65. http://dx.doi.org/10.1094/phyto-97-10-1356.

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Production of grape (principally cultivars of Vitis vinifera) for high-quality wines requires a high level of suppression of powdery mildew (Uncinula necator syn. Erysiphe necator). Severe infection of either fruit or foliage has well-documented and deleterious effects upon crop and wine quality. We found that berries nearly immune to infection by U. necator due to the development of ontogenic resistance may still support diffuse and inconspicuous mildew colonies when inoculated ≈3 weeks post-bloom. Fruit with diffuse mildew colonies appear to be healthy and free of powdery mildew in late-seas

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Coelho, A., M. Celli, E. Sataque Ono, et al. "Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae." World Mycotoxin Journal 1, no. 3 (2008): 325–31. http://dx.doi.org/10.3920/wmj2008.1040.

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The effectiveness of Pichia ohmeri and Saccharomyces cerevisiae in the biodegradation of patulin was evaluated in vitro. Patulin is a toxin produced by Penicillium expansum, the predominant fungal contaminant in post-harvest apple. The biodegradation experiment was carried out in culture medium (Yeast Medium broth, YM) and commercial apple juice. These substrates were artificially contaminated with patulin previously produced by P. expansum strain 2 in malt extract broth and purified over a silica gel column. The YM broth was inoculated with P. ohmeri 158 with proved anti-P. expansum activity,

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USAGA, JESSIE, and RANDY W. WOROBO. "Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages." Journal of Food Protection 81, no. 9 (2018): 1549–56. http://dx.doi.org/10.4315/0362-028x.jfp-18-085.

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ABSTRACT The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles that absorb or scatter UV light. This study addressed the effectiveness of the application of UV light, using a commercial processing unit, to inactivate pathogenic Escherichia coli O157:H7, Salmonella enterica (hereafter Salmonella), and Lis

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BISSESSUR, J., K. PERMAUL, and B. ODHAV. "Reduction of Patulin during Apple Juice Clarification." Journal of Food Protection 64, no. 8 (2001): 1216–19. http://dx.doi.org/10.4315/0362-028x-64.8.1216.

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Patulin is a mycotoxin produced by a number of molds involved in fruit spoilage. This compound is carcinogenic and teratogenic. Various methods are currently used to reduce the levels of patulin in apple juice, namely, charcoal treatment, chemical preservation (sulfur dioxide), gamma irradiation, fermentation, and trimming of fungus-infected apples. Many of these processes are expensive and time-consuming. Therefore, there is a need to find a convenient and economical process to control patulin levels. This study was undertaken to evaluate the effectiveness of several clarification processes f

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De Dea Lindner, Juliano, Daiane Paggi, Vinicius Duarte Pinto, et al. "A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms." Journal of Food Research 6, no. 4 (2017): 17. http://dx.doi.org/10.5539/jfr.v6n4p17.

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Despite lower energy intakes with age, elderly have higher requirements for several nutrients, making them vulnerable to deficiencies that further aggravate aging chronic conditions. To manage this problem, new food formulations are needed to address the nutritional needs of the worldwide growing aging population. In the present work, we develop an innovative functional fruit/vegetable beverage for the elderly using coconut water, orange juice and carrot juice. The beverage was enriched with vitamin A and C and supplemented with omega-3 fatty acids and inulin to provide important nutritional e

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Porębska, Izabela, Barbara Sokołowska, and Łukasz Woźniak. "Dipicolinic Acid Release and the Germination of Alicyclobacillus acidoterrestris Spores under Nutrient Germinants." Polish Journal of Microbiology 66, no. 1 (2017): 67–74. http://dx.doi.org/10.5604/17331331.1234994.

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The presence of Alicyclobacillus, a thermoacidophilic and spore-forming bacterium, in acidic fruit juices poses a serious problem for the processing industry. A typical sign of spoilage in contaminated juices is a characteristic phenolic off-flavour associated with the production of guaiacol. Spores are formed in response to starvation and in a natural environment re-access the nutrients, e.g.: L-alanine and AGFK – a mixture of asparagine, glucose, fructose and potassium, triggers germination. The aim of this study was to estimate the impact of L-alanine and AGFK on the germination of the spor

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TRUONG, VY T., RENEE R. BOYER, JULIE M. MCKINNEY, SEAN F. O'KEEFE та ROBERT C. WILLIAMS. "Effect of α-Cyclodextrin–Cinnamic Acid Inclusion Complexes on Populations of Escherichia coli O157:H7 and Salmonella enterica in Fruit Juices". Journal of Food Protection 73, № 1 (2010): 92–96. http://dx.doi.org/10.4315/0362-028x-73.1.92.

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Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing α-cyclodextrin–CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26°C). Two concentrations (400 and 1,000 mg/liter) of α-cyclodextrin-CA inclusion complex were aseptically added to apple cider

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CHANG, SUSEN, SANG-HYUN PARK, and DONG-HYUN KANG. "Effect of Extrinsic Factors on the Production of Guaiacol by Alicyclobacillus spp." Journal of Food Protection 78, no. 4 (2015): 831–35. http://dx.doi.org/10.4315/0362-028x.jfp-14-456.

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Alicyclobacillus spp. is of significance to the fruit juice industry due to the production of guaiacol. Studies on Alicyclobacillus regarding guaiacol focus mainly on novel ways to detect guaiacol or evaluate guaiacol-producing potential of isolated Alicyclobacillus. Basic studies on factors that induce or affect the production of guaiacol and the conversion pathway of vanillic acid to guaiacol are not available. The goal of this study was to evaluate how extrinsic factors can affect the production of guaiacol by Alicyclobacillus isolates. Guaiacol-producing Alicyclobacillus isolates 1016 and

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Vallejo, Claudia, Pedro Aredes-Fernández, Marta Farías, and María Rodríguez-Vaquero. "Biofilm Inhibition of Spoilage Bacteria by Argentinean Fruit Juices with Antihypertensive Activity." Current Pharmaceutical Biotechnology 14, no. 9 (2014): 802–8. http://dx.doi.org/10.2174/1389201014666131227112638.

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Prasad, Alisha, Tiffany Tran, and Manas Gartia. "Multiplexed Paper Microfluidics for Titration and Detection of Ingredients in Beverages." Sensors 19, no. 6 (2019): 1286. http://dx.doi.org/10.3390/s19061286.

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Food safety and access to systematic approaches for ensuring detection of food hazards is an important issue in most developing countries. With the arrival of paper-based analytical devices (µPADs) as a promising, rapid, easy-to-use, and low-cost analytical tool, we demonstrated a simple microfluidic-based titration study for the analysis of packaged fruit juices. Similar, to the titration experiments using traditional glassware in chemistry laboratories, in this study the titration experiments were developed using paper microfluidics for the analysis of several analytes such as pH, vitamin C,

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Raybaudi-Massilia, Rosa M., Jonathan Mosqueda-Melgar, Robert Soliva-Fortuny, and Olga Martín-Belloso. "Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials." Comprehensive Reviews in Food Science and Food Safety 8, no. 3 (2009): 157–80. http://dx.doi.org/10.1111/j.1541-4337.2009.00076.x.

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Gobbi, E., M. Falasconi, I. Concina, et al. "Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool." Food Control 21, no. 10 (2010): 1374–82. http://dx.doi.org/10.1016/j.foodcont.2010.04.011.

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Escott, Carlos, Juan del Fresno, Iris Loira, Antonio Morata, and José Suárez-Lepe. "Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking." Fermentation 4, no. 3 (2018): 69. http://dx.doi.org/10.3390/fermentation4030069.

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The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-de

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