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Using extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds

2021Journal article Open access
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dc.contributor.authorAlvarenga, Verônica O.
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorSilva, Leonardo P.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorSant'Ana, Anderson S.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T14:36:36Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T14:36:36Z
dc.date.issued2021
dc.description.abstractThe management of Heat Resistant Moulds (HRMs) is considered a great challenge for the juice fruit industry. Neosartorya, Byssochlamys and Talaromyces are three out of the main genera isolated from fruit juices that show great resistance to heat treatments. Several inactivation parameters can be found in the literature, however all of them were carried out in specific food matrices and using diverse inactivation methods. Thus, this meta-analysis study synthesizes the thermal resistance parameters of the three HRMs by adjusting extended Bigelow-based meta-regression models to data on inactivation experiments conducted in different liquid media. The meta-analytical data, extracted from publications between 1969 and 2017, was composed of decimal reduction time (D), inactivation method, temperature of inactivation, pH, °Brix, age of spores, and type of medium (model, juice, concentrates). Pooled D* values (D at 90 °C, pH 3.5 and 12° Brix) were estimated for B. fulva (1.95 min; 95% CI: 1.21–3.11 min), Talaromyces (4.03 min; 95% CI: 3.43–4.74 min), Neosartorya (0.5.35 min; 95% CI: 4.10–7.08 min), and B. nivea (10.32 min; 95% CI: 5.81–18.4 min). It was found that increasing the soluble solids in concentrates tends to cause a lower decrease in the heat resistance of Neosartorya and Talaromyces than increasing the soluble solids in model liquid or juices (p = 0.001; 0.012). In general, the screw-capped tubes and three neck round inactivation methods render higher D* values (p lt 0.05) than the thermal death tubes, the polyethylene bag and the capillary methods. Spores of Talaromyces (overall zpH = 7.56; 95% CI: 5.13–13.5) and Neosartorya (overall zpH = 7.07; 95% CI: 5.04–10.8) appear to be more thermal sensitive to a decrease in medium pH than spores of Byssochlamys (overall zpH = 4.34; 95% CI: 3.20–6.73). The meta-regression models presented in this study can be valuable for estimating pooled inactivation kinetic parameters to be used by the fruit juice industry in the management of thermal processes and in the determination of shelf-life.en_EN
dc.description.sponsorshipV.O. Alvarenga, L.P-Silva and A.S. Sant’Ana acknowledge CYTED Program (Network 115 RT0488) for the financial support. A.S. Sant’Ana acknowledges the financial support from CNPq (Grant #302763/2014- 7, #305804/2017-0) and to the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. U. Gonzales-Barron and V. Cadavez are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). U. Gonzales- Barron also thanks the national funding by FCT, P.I., through the institutional scientific employment programme contract her contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAlvarenga, Verônica O.; Gonzales-Barron, Ursula; do Prado Silva, Leonardo; Cadavez, Vasco; Sant'Ana, Anderson S. (2021). Using extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds. International Journal of Food Microbiology. ISSN 0168-1605. 338, p. 1-10en_EN
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108985en_EN
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10198/24253
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectByssochlamysen_EN
dc.subjectD-valueen_EN
dc.subjectJuiceen_EN
dc.subjectMeta-analysisen_EN
dc.subjectNeosartoryaen_EN
dc.subjectPasteurizationen_EN
dc.subjectTalaromycesen_EN
dc.subjectz-Valueen_EN
dc.titleUsing extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant mouldsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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