Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP - Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Brazil.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Int J Food Microbiol. 2021 Jan 2;338:108985. doi: 10.1016/j.ijfoodmicro.2020.108985. Epub 2020 Nov 21.
The 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 < 0.05) than the thermal death tubes, the polyethylene bag and the capillary methods. Spores of Talaromyces (overall z = 7.56; 95% CI: 5.13-13.5) and Neosartorya (overall z = 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 z = 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.
耐热模具（HRM）的管理被认为是果汁行业的一大挑战。从果汁中分离出的 Neosartorya、Byssochlamys 和 Talaromyces 是对热处理具有很强抗性的三个主要属。文献中可以找到几种失活动力学参数，但是它们都是在特定的食品基质中，并使用不同的失活动力学方法进行的。因此，本荟萃分析研究通过调整基于 Bigelow 的扩展荟萃回归模型来综合耐热模具的热抗性参数，以适应在不同液体培养基中进行的失活动力学实验的数据。荟萃分析数据是从 1969 年至 2017 年出版的文献中提取的，包括十进制减少时间（D）、失活方法、失活温度、pH 值、Brix 值、孢子年龄和培养基类型（模型、果汁、浓缩物）。估计了 B. fulva（1.95 分钟；95%置信区间：1.21-3.11 分钟）、Talaromyces（4.03 分钟；95%置信区间：3.43-4.74 分钟）、Neosartorya（0.535 分钟；95%置信区间：4.10-7.08 分钟）和 B. nivea（10.32 分钟；95%置信区间：5.81-18.4 分钟）的 D值（90°C 下的 D 值，pH 值为 3.5 和 12°Brix）。结果发现，在浓缩物中增加可溶性固形物往往会导致 Neosartorya 和 Talaromyces 的耐热性降低幅度低于在模型液体或果汁中增加可溶性固形物（p=0.001；0.012）。一般来说，带有螺旋盖的管和三个颈圆管的失活方法比热死亡管、聚乙烯袋和毛细管方法产生更高的 D值（p<0.05）。Talaromyces（总体 z=7.56；95%置信区间：5.13-13.5）和 Neosartorya（总体 z=7.07；95%置信区间：5.04-10.8）的孢子似乎比 Byssochlamys（总体 z=4.34；95%置信区间：3.20-6.73）的孢子对培养基 pH 值的降低更为敏感。本研究中提出的荟萃回归模型可用于估计耐热模具的失活动力学参数，以便果汁行业在管理热加工过程和确定保质期时使用。
