TY - JOUR
T1 - Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
AU - Acero-Ortega, Claudia
AU - Dorantes, Lidia
AU - Hernández-Sánchez, Humberto
AU - Tapia, Maria Soledad
AU - Gutiérrez-López, Gustavo
AU - Alzamora, Stella
AU - López-Malo, Aurelio
N1 - Funding Information:
The authors wish to thank the Government of Mexico, through the Secretaría de Relaciones Exteriores, the Instituto Politécnico Nacional, and the CYTED XI.15 Project “Tecnologías emergentes para la conservación de alimentos de interés para Iberoamerica”, for the support given during the completion of this study. The authors also thank Ing. Octavio Pozos for providing the plant samples.
PY - 2005/3
Y1 - 2005/3
N2 - A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage.
AB - A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage.
KW - Capsicum
KW - Inactivation
KW - Listeria
KW - Modeling
KW - PH
UR - http://www.scopus.com/inward/record.url?scp=8344269443&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2004.05.059
DO - 10.1016/j.jfoodeng.2004.05.059
M3 - Artículo de la conferencia
SN - 0260-8774
VL - 67
SP - 247
EP - 252
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1-2
T2 - IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Y2 - 5 October 2003 through 8 October 2003
ER -