Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices.

UNLABELLED: This experimental work was aimed to evaluate the effects of repeated high-pressure homogenization (HPH) treatments at 100 MPa on the inactivation and regrowth of Zygosaccharomyces bailii inoculated in apricot and carrot juices. Thus, the spoilage yeast was inoculated in both the juices at level of about 5 log CFU/g and the 2 systems were treated with a lab-scale Panda homogenizer for 8 passes at 100 MPa. Microbiological and chemico-physical analyses were performed immediately after the treatment and during the juice storage at room temperature. Microbial data highlighted that yeast inactivation increased with the number of passes applied. Eight passes at 100 MPa allowed yeast inactivation higher than 2.5 log CFU/mL regardless of the juice considered. On the contrary, the juice type affected the yeast fate (growth or death) over the storage at 25 degrees C. In fact, Z. bailii was able to attain the spoilage threshold (6 log CFU/mL) in apricot juice, although with growth kinetics dependent of the survivor levels after HPH treatment. In carrot juice this microorganism was unable to recover over the storage in the most severely treated samples. The HPH treatment had a significant effect on apricot juice pH and viscosity, while no significant effect was observed in carrot juice. The viscosity measurements showed that the application of one pass at 100 MPa resulted in the triplication of apricot viscosity index. No further significant viscosity increase (P > 0.05) was observed increasing the number of passes at 100 MPa. PRACTICAL APPLICATION: The results obtained in the present study and the proposed technology could be exploited by the industries of the beverage sector to increase the shelf life of these kinds of products. Moreover, from a technological point of view, the increase of viscosity, following the high-pressure homogenization treatment, represents a tool to expand the product gamma without the use of gelling additives or thermal treatments, which are detrimental for the sensorial and nutritional properties of this kind of products.