Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing
Year: 2024
Type: article
Abstract: • G. stearothermophilus inactivation models in plant-based drinks, milk and BHI. • Similar Z T and log 10 D 121°C among the four plant-based drinks. • Unique secondary inactivation model developed for plant-based drinks. • Significant difference of Z T and log 10 D 121°C between plant-based and bovine milk. • Impact of food matrix on the time to achieve 5 log reduction in the UHT range. This study provides predictive models for G. stearothermophilus spores inactivation in four plant-based drinks, half-skimmed bovine milk and Brain Heart Infusion (BHI) broth and while also evaluating of matrix effect on inactivation. Heat inactivation was performed using the capillary tube method within the temperature range 115–127 °C. Geeraerd’s model – which incorporates initial level, shoulder duration, inactivation rate and tailing – was fitted to the data. Secondary models were developed on the logarithm of the D-values with validation at 130 °C. The Z T values in the different matrices ranged between 7.93–9.98 °C and log 10 D 121°C between 0.43–0.55. Statistical tests revealed no significant differences among the plant-based drinks enabling a general model for the four of them. However, the heat resistance was significantly higher in the bovine milk compared to plant-based drinks. The time to achieve a 5-log reduction under a UHT regime, was different, ranging from 4.28 s to 10.08 s at 140 °C for the six matrices. These differences indicate the importance of considering the food matrix in thermal processing. The findings of this study provide insights on designing thermal processes and support the development of data-driven risk assessments for these products.
Source: Food Research International
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,190
Funder: Debreceni Egyetem
OpenAlex ID: W4405586871