Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
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- 作者：Marta Sá ; nchez-Rubioa ; Amaury Taboada-Rodrí ; guezb ; ; Rita Cava-Rodaa ; Antonio Ló ; pez-Gó ; mezc ; Fulgencio Marí ; n-Iniestaa ; fmarin@um.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Saccharomyces cerevisiae ; Natural juices ; Ultrasound ; Essential oil
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：140-146
- 全文大小：417 K
文摘
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Acceptable concentrations of cinnamon leaf essential oil in natural juices was determined.
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The highest concentrations of CLEO improved the color of pomegranate juice.
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Combination of ultrasound, mild temperature and essential oil enhance the inactivation of Saccharomyces cerevisiae in juices.
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Bioactive compounds of juices could affect inactivation and survival of S. cerevisiae.