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Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature

This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °...

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Autores principales: Pinto, Carlos A., Galante, Diogo, Espinoza-Suarez, Edelman, Gaspar, Vítor M., Mano, João F., Barba, Francisco J., Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001197/
https://www.ncbi.nlm.nih.gov/pubmed/36900495
http://dx.doi.org/10.3390/foods12050978
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author Pinto, Carlos A.
Galante, Diogo
Espinoza-Suarez, Edelman
Gaspar, Vítor M.
Mano, João F.
Barba, Francisco J.
Saraiva, Jorge A.
author_facet Pinto, Carlos A.
Galante, Diogo
Espinoza-Suarez, Edelman
Gaspar, Vítor M.
Mano, João F.
Barba, Francisco J.
Saraiva, Jorge A.
author_sort Pinto, Carlos A.
collection PubMed
description This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation.
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spelling pubmed-100011972023-03-11 Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature Pinto, Carlos A. Galante, Diogo Espinoza-Suarez, Edelman Gaspar, Vítor M. Mano, João F. Barba, Francisco J. Saraiva, Jorge A. Foods Article This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation. MDPI 2023-02-25 /pmc/articles/PMC10001197/ /pubmed/36900495 http://dx.doi.org/10.3390/foods12050978 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pinto, Carlos A.
Galante, Diogo
Espinoza-Suarez, Edelman
Gaspar, Vítor M.
Mano, João F.
Barba, Francisco J.
Saraiva, Jorge A.
Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title_full Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title_fullStr Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title_full_unstemmed Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title_short Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
title_sort development control and inactivation of byssochlamys nivea ascospores by hyperbaric storage at room temperature
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001197/
https://www.ncbi.nlm.nih.gov/pubmed/36900495
http://dx.doi.org/10.3390/foods12050978
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