Inactivation of Penicillium spp. in apple juice by pulsed light and the exploration of its mechanisms

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-09-01 Epub Date: 2025-04-07 DOI:10.1016/j.foodcont.2025.111343

Guolong Li , Saiqun Wang , Yu Li , Lu Cui , Rui Cai , Tianli Yue , Yahong Yuan , Zhouli Wang

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Abstract

Penicillium spp. is a crucial factor affecting fruit juice quality, so it is imperative to control their contamination. The objective of this study was to evaluate the efficiency of pulsed light (PL) treatments on the inactivation of Penicillium spp. in apple juice and its mechanisms. The effect of different processing parameters on the inactivation of Penicillium spp. was explored. After inoculation of 6.00 log CFU/mL of target fungi in 12 ^oBrix apple juice, the colony counts of all Penicillium spp. were below the quantification limit (1.00 log CFU/mL) at the PL total fluence of 81.00 J/cm². The Weibull model was most suitable for kinetic fitting of the inactivation process of patulin-producing fungi by PL treatment. Besides, the results showed PL treatment caused significant deformation and rupture of fungal spores, leading to the release of cell contents and ultimately inactivating Penicillium spp. through combined photophysical and photochemical effects. The PL treatment effectively inactivates Penicillium spp. in apple juice, providing an efficient method for bacterial control in fruit juices.

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脉冲光对苹果汁中青霉的灭活及其机理的探讨

青霉菌是影响果汁质量的重要因素，对其进行污染控制势在必行。研究了脉冲光处理对苹果汁中青霉的灭活效果及其机制。探讨了不同工艺参数对青霉菌灭活的影响。在12株oBrix苹果汁中接种目标真菌6.00 log CFU/mL后，所有青霉菌菌落计数均低于定量限（1.00 log CFU/mL）， PL总影响为81.00 J/cm2。威布尔模型最适合于PL处理下产展霉素真菌失活过程的动力学拟合。此外，PL处理通过光物理和光化学的联合作用，引起真菌孢子的明显变形和破裂，导致细胞内容物释放，最终使青霉菌失活。PL处理能有效灭活苹果汁中的青霉，为果汁细菌控制提供了一种有效的方法。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.