naa a22 4500 510726364 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0840-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0840-7 Combination of Homogenization, Citrus Extract and Vanillic Acid for the Inhibition of Some Spoiling and Pathogenic Bacteria Representative of Dairy Microflora [Elektronische Daten] [Antonio Bevilacqua, Daniela D'Amato, Milena Sinigaglia, Maria Corbo] This research proposes the optimization of a preserving treatment (homogenization—high-pressure homogenization (HPH)—and some safe antimicrobial compounds) able to inhibit the spoiling and pathogenic microflora of milk. In the first phase, 16 strains, including lactobacilli and bifidobacteria, pseudomonads and enterobacteria, were studied in order to assess their resistance to homogenization (pressure ranging from 50 to 150MPa for single-step treatments; multi-step treatments were performed at 150MPa through two or three passes across the homogenizing valve). Lactobacilli and bifidobacteria were the most resistant microorganisms (as a threefold treatment at 150MPa was required to achieve a cell reduction of 1-2 log cfu/ml), followed by pathogens and then by pseudomonas and enterobacteria. Then, a mixture design was further used to define combinations of homogenization (0-150MPa pass−1), vanillic acid (0-0.24%) and citrus extract (0-300ppm), to control the growth of a mixture of pseudomonas, enterobacteria and lactic acid bacteria; results were used to build two successive models: a primary model for the estimation of the physiological parameters of the microorganisms, whose fitting parameters were used to build a secondary model (polynomial equation) to predict the effectiveness of the combinations of HPH, citrus extract and vanillic acid. Statistical analysis highlighted that a prolongation of shelf life by 4days (evaluated by pseudomonas cell counts) could be achieved combining homogenization at 75MPa with either 0.12% of vanillic acid or 150ppm of citrus extract. Springer Science+Business Media, LLC, 2012 Homogenization nationallicence Vanillic acid nationallicence Citrus extract nationallicence Shelf life nationallicence Susceptibility hierarchy nationallicence Milk nationallicence Bevilacqua Antonio Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut D'Amato Daniela Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Sinigaglia Milena Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Corbo Maria Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2048-2058 1935-5130 6:8<2048 2013 6 11947 https://doi.org/10.1007/s11947-012-0840-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0840-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bevilacqua Antonio Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- D'Amato Daniela Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Sinigaglia Milena Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Corbo Maria Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2048-2058 1935-5130 6:8<2048 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer