Abstract
The present study evaluated the effect of thermal (temperature) and thermochemical (temperature+oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4°Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103°C. For thermochemical treatment, first temperature was fixed at 100°C and EO concentration varied between 250 and 1000μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6log level of spores compared to thermal treatment, for example around 1.4min with 400μg/g of EO. Then, EO concentration was fixed at 400μg/g and temperature varied between 90 and 100°C. Although the first results showed a faster spore reduction with 500μg/g, the fixed EO concentration was 400μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97°C and 400μg/g, about 4.3min was needed to reduce the spores in 6log, without the EO this time was 5.0min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat.
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