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Note to Users NOTE TO USERS This reproduction is the best copy available. ® UMI STUDIES ON HIGH PRESSURE PROCESSING AND PRESERVATION OF MANGO JUICE: PRESSURE DESTRUCTION KINETICS, PROCESS VERIFICATION AND QUALITY CHANGES DURING STORAGE by Nikhil Davangere Hiremath Department of Food Science and Agricultural Chemistry Macdonald Campus ofMcGill University Montreal, Canada February, 2005 A thesis submitted to McGill University in partial fulfillment of the requirements for the degree ofMasters of Science ©Nikhil Davangere Hiremath, 2005 Library and Bibliothèque et 1+1 Archives Canada Archives Canada Published Heritage Direction du Branch Patrimoine de l'édition 395 Wellington Street 395, rue Wellington Ottawa ON K1A ON4 Ottawa ON K1A ON4 Canada Canada Your file Votre référence ISBN: 0-494-12462-8 Our file Notre référence ISBN: 0-494-12462-8 NOTICE: AVIS: The author has granted a non­ L'auteur a accordé une licence non exclusive exclusive license allowing Library permettant à la Bibliothèque et Archives and Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par télécommunication ou par l'Internet, prêter, telecommunication or on the Internet, distribuer et vendre des thèses partout dans loan, distribute and sell th es es le monde, à des fins commerciales ou autres, worldwide, for commercial or non­ sur support microforme, papier, électronique commercial purposes, in microform, et/ou autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriété du droit d'auteur ownership and moral rights in et des droits moraux qui protège cette thèse. this thesis. Neither the thesis Ni la thèse ni des extraits substantiels de nor substantial extracts from it celle-ci ne doivent être imprimés ou autrement may be printed or otherwise reproduits sans son autorisation. reproduced without the author's permission. ln compliance with the Canadian Conformément à la loi canadienne Privacy Act some supporting sur la protection de la vie privée, forms may have been removed quelques formulaires secondaires from this thesis. ont été enlevés de cette thèse. While these forms may be included Bien que ces formulaires in the document page count, aient inclus dans la pagination, their removal does not represent il n'y aura aucun contenu manquant. any loss of content from the thesis. ••• Canada ABSTRACT Among a number emerging technologies considered by FDA, high pressure (HP) processing is very promising and gaining considerable importance. HP processing is a novel technology and has proven to be effective in eliminating microorganisms and enzymes while retaining quality characteristics of food. Mango, one of the commercially important tropical fruits in the world, is widely accepted by consumers for its aroma and flavor. Currently, thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective ofthis research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice. HP destruction kinetics of three common spoilage microorganisms, Leuconostoc mesenteroides, Zygosaccharomyces bailii and Pichia membranaefaciens and two pathogenic microorganisms, Escherichia coli 0157:H7 and Listeria monocytogenes Scott A, were evaluated at 250-550 MPa with 0- 60 min holding time at room temperature with species specifie initial counts between 106 to 108 CFU/mL. Microbial destruction by pressure was evaluated based on (i) an initial kill due to a pressure pulse (pulse effect) (ii) a subsequent semi-Iogarithmic destruction during the pressure hold time characterized by Dp value (time required to kill 90% of population). Pressure sensitivity of Dp values was evaluated by pressure death time approach characterized by Zp value (pressure range required to affect a lO-fold change in Dp). Species specifie Dp values decreased with an increase in pressure. Pathogenic E. coli 0157:H7 was the most resistant bacteria among aIl the strains tested. L. mesenteroides was found to be most resistant spoilage microorganism and yeast ceIls were less resistant to pressure than bacteria. HP processes for mango juice were therefore developed based on destruction of E. coli OI57:H7. Mango juice was treated at different process lethality (0, 6, 8 and 10D at 400 MPa), and stored 4-20°C to monitor the growth and recovery of pressure killed/injured ceUs. The results showed that no growth in test samples subjected to 6-10D pressure processes. Quality (color - L, a, b; pH, acidity, °Brix ) and stability (microbial growth) of high pressure processed (O-IOD treatment at 400 MPa) fresh mango juice was likewise evaluated at 4, 12 and 20°C for up to 60 days. The results showed a decrease in pH and b values, increase in acidity and sorne microbial growth. The changes were dependent of storage temperature and pressure severity. While microbial stability could be achieved in 10D processed products stored at 4°C, quality was not stable. Additional treatments carried out at 550 MPa for 1 min and similar storage tests were carried out. The samples pressure treated at 550 MPa maintained their superior quality throughout the 60-day test period and showed no microbial growth (at 4°C). HP pasteurization therefore can be used as a sound and alternative method for the preservation of mango juice. 11 RÉSUMÉ Parmi les nombreuses technologies émergentes considérées par la FDA, Le procédé de la haute est une technologie attractive et très prometteuse. La haute pression est une nouvelle technologie très efficace pour l'élimination des microorganismes et des enzymes en conservant les caractéristiques de qualité des aliments. La mangue, un des fruits tropicaux commerciaux les plus importants dans le monde, est largement apprécié par les consommateurs pour son arôme et sa saveur. Actuellement, le traitement thermal est le mode primaire de conservation des produits de mangue, qui peut être considérablement destructeurs pour la qualité délicate de la mangue. Le traitement par la haute pression pourrait ainsi être une alternative potentielle pour prolonger la durée de vie d'un produit de produits de mangue. L'utilisation de ce traitement nécessite des des données sur les cinétiques d'inactivation microbienne et sur l'étude de la durée de vie du produit. L'objectif de ce travail était donc d'évaluer l'application de traitement de haute pression pour inactiver des microorganismes (des pathogènes et des microorganismes responsables de la détérioration des aliments) et d'évaluer la durée de vie du jus de mangue traité par haute pression. La cinétique de destruction par faute pression de trois microorganismes responsables de la détérioration des aliments, Leuconostoc mesenteroides, Zygosaccharomyces bailii et Pichia membranaefaciens et deux microorganismes pathogènes, Escherichia coli 0157:H7 et Listeria monocytogenes Scott A, a été évaluée à 250-550 MPa à la température ambiante avec des temps de traitement variant de 0-60 minute et en utilisant des comptes initiaux spécifiques aux souches variant entre 106 à 108 CFU/mL. La destruction microbienne par la haute pression a été évaluée en se basant sur 111 (i) un initial tuent en raison d'une impulsion de pression (l'effet d'impulsion) (ii) une destruction semi-Iogarithmique consécutive pendant le temps d'application de la pression caractérisé par la valeur de Dp (la durée de temps requise pour détruire 90 % de population). La sensibilité de pression des valeurs de Dp a été évaluée par l'approche de temps de mort de pression caractérisée par la valeur de Zp (la gamme de pression requise pour affecter un changement à dun facteur 10 de Dp). Les valeurs de Dp spécifiques aux espèces microbiennes ont diminué lorsque la pression a augmenté. Le pathogène E. coli 0157:H7 était le plus résistant parmi toutes les souches testées. L. mesenteroides était le plus résistant parmi les microorganismes responsables de la détérioration des aliments et les cellules de levure étaient moins résistantes à la pression que les bactéries. Les procédés de la haute pression pour le jus de mangue ont été donc développés en se basant sur la destruction du pathogène E. coli 0157:H7. Le jus de mangue a été traité à différents traitements de mortalité (0, 6, 8 et 10D à 400 MPa) et stocké à 4-20°C pour contrôler la croissance et le rétablissement des cellules détruites ou endommagées. Les résultats ont montré qu'aucune croissance dans des échantillons d'essai soumis aux traitements de pression 6-1 OD. La qualité (couleur - L, a, b; pH, l'acidité, °Brix) et la stabilité (la crOIssance microbienne) de jus de mangue frais traité à la haute pression (traitements O-IOD à 400 MPa) a été évalué à 4, 12 et 20°C pour une période allant jusqu'à 60 jours. Les résultats ont montré une diminution du pH et des valeurs de b, une augmentation de l'acidité et une certaine croissance microbienne. Les changements étaient dépendants de la température de stockage et la sévérité de la pression. Tandis que la stabilité microbienne pourrait être atteinte dans les produits traités au 10D et stockés à 4°C, la qualité n'était pas stable. Des lV traitements supplémentaires à 550 MPa pendant 1 minute et des essais de stockages semblables ont été effectués. Les échantillons traités à 550 MPa ont maintenu leur qualité supérieure pendant la période d'essai de 60 jours et n'ont montré aucune croissance microbienne (à 4°C). La pasteurisation par haute pression peut donc être utilisée comme une méthode alternative pour la conservation du jus de mangue. v ACKNOWLEDGEMENTS 1 feel honored in expressing my sincere thanks to my thesis supervisor Dr.
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