Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

摘要: Abstract The purpose of this study was to investigate the effect high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot sour cherry juices. effectiveness polyphenol oxidase activity apple juice pectinesterase orange were also determined. An inoculum microorganisms completely inactivated at 350 MPa 40 °C 5 min. residual after 450 MPa 50 °C for 60 min obtained as 9 ± 2.2%. 30 min determined approximately 7 ± 1.6%. It compares 12 ± 0.2% 60 min. Pressure resistant isoenzymes thought be responsible final activity. inactivation is irreversible enzyme not reactivated upon storage. High processing constitutes an effective technology inactivate enzymes fruit Pressures higher than 400 MPa can combined (