High pressure processing for microbial inactivation and shelf-life extension of fructo-oligosaccharide-fortified malt beverages
Year: 2025
Type: article
Abstract: This study evaluated the optimal high pressure processing (HPP) condition for microbial inactivation in prebiotic-fortified malt beverages and product quality during storage. The malting duration for barley variety Samoeng 1 cultivated in Thailand was optimized at day 8 of germination. The optimized HPP condition using response surface methodology was pressure 600 MPa, holding time 6 min, and initial temperature 24 °C which reduced Escherichia coli K12 and Listeria innocua to <5 log CFU/mL meeting USFDA standards. Pressure significantly affected HPP efficiency ( p < 0.05) against both bacteria. HPP reduced beverage total plate and yeast and mold counts to below detection levels compared with conventional heat treatment (85 °C, 10 min), with a shelf-life of at least 77 days under a temperature of 8 °C while retaining physicochemical properties and sensory qualities similar to the untreated sample and superior to heat-treatment.
Source: Applied Food Research
Language: English
Subfield: Biotechnology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,050
Funders: Chiang Mai University, Ministry of Higher Education, Science, Research and Innovation, Thailand, Thailand Science Research and Innovation, Faculty of Agro-Industry, Chiang Mai University, Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation, Thailand
OpenAlex ID: W7117133487