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Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock

Alline A L Tribst1, Mark A Franchi, Marcelo Cristianini

  • 1Faculty of Food Engr., Dept. of Food Technology, State Univ. of Campinas, P.O. Box. 6121, 13083-862, Campinas, SP Brazil. alline.lima.tribst@gmail.com

Journal of Food Science
|May 25, 2010
PubMed

Insights

High-pressure homogenization (HPH) effectively inactivates heat-resistant Aspergillus niger conidia in mango nectar. Combining HPH with heat shock shows synergistic effects, offering a novel pasteurization method for fruit juices.

Area of Science:

  • Food Science
  • Microbiology
  • Food Engineering

Background:

  • Heat-resistant Aspergillus niger conidia pose a challenge in fruit nectar preservation.
  • Traditional pasteurization methods may affect sensory qualities of fruit nectars.

Purpose of the Study:

  • To evaluate the inactivation of Aspergillus niger conidia in mango nectar using high-pressure homogenization (HPH) combined with heat shock.
  • To investigate the synergistic effects of combined HPH and heat shock treatments on conidia inactivation.

Main Methods:

  • Inoculation of mango nectar with A. niger conidia (10^6 conidia mL^-1).
  • Application of high-pressure homogenization (100-300 MPa) and heat shock (80°C for 5-20 min) individually and in combination.
  • Evaluation of inactivation through decimal reduction values (log cycles).
  • Scanning electron microscopy to observe conidia cell wall damage.

Main Results:

  • HPH alone inactivated A. niger conidia, with >6 log reductions at 300 MPa.
  • A heat shock of 80°C/15 min achieved 3 log reductions.
  • Combining 200 MPa HPH with post-heat shock resulted in a synergistic inactivation effect (>5 log cycles).
  • Pre-heat shock with HPH showed an additive effect.
  • Scanning electron microscopy revealed cell wall damage after HPH, sensitizing conidia to heat.

Conclusions:

  • High-pressure homogenization is an effective method for inactivating Aspergillus niger conidia in mango nectar.
  • The combination of HPH and heat shock, particularly post-HPH heat shock, demonstrates a synergistic effect for enhanced microbial inactivation.
  • HPH-induced cell wall damage is a key factor in the observed synergistic inactivation, suggesting its potential as an alternative pasteurization technique for the fruit nectar industry.

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