Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12763/
http://dx.doi.org/10.1111/jfpp.12813 |
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| Title |
Effect of Thermosonication on Bacterial Count in
Artificially Inoculated Model System and Natural
Microflora of Sugarcane Juice.
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| Creator |
Shyam Ramkrishna, Garud
Priyanka, B. S. Negi, P. S. Rastogi, N. K. |
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| Subject |
05 Fruit juice
05 Processing and Engineering |
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| Description |
In this study, the efficacy of ultrasonication for bacterial inactivation at two different
temperatures (10 and 50C) in different model systems (saline, nutrient broth,
and sterilized sugarcane juice) and natural sugarcane juice was studied. The survival
of bacterial cells in response to various treatments was affected by the sonication
medium. The heat and ultrasound resulted in significantly (p<0.05)
higher reduction in the viability of cells in sterile sugarcane juice and saline. The
kinetic study showed a significant correlation (R250.86–0.99) between treatments
and inactivation of bacteria. The time required for 5 log reduction was also
lower for thermosonication as compared to sonication in all the model systems.
This observation was confirmed in case of natural sugarcane juice, where higher
log reduction was obtained at 50C as compared to 10C ultrasonication. Thus, by
applying the additional heat along with ultrasound, faster inactivation could be
achieved.
PRACTICAL APPLICATIONS
Fresh sugarcane juice is considered as a refreshing drink around the globe; however,
its availability is limited due to poor keeping quality, mainly attributed to
the microbial spoilage. This article investigated the combined effect of ultrasound
and heat treatment for the control of microbial growth in sugarcane juice. The
application of low level of heat in combination with ultrasound resulted in higher
loss in the viability of microbial cells as compared to ultrasound alone. This alternative
method for preservation of sugarcane juice developed here can be utilized
not only to enhance its shelf life but also to retain nutritional value.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12763/1/Journal%20of%20Food%20Processing%20and%20Preservation%202017%3B%2041%20e12790.pdf
Shyam Ramkrishna, Garud and Priyanka, B. S. and Negi, P. S. and Rastogi, N. K. (2017) Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. Journal of Food Processing and Preservation, 41. pp. 1-7. |
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