Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

Abstract

The effect of combining high-intensity pulsed electric fields (HIPEF) with citric acid or cinnamon bark oil, as antimicrobial substances, on the microbiological shelf life of strawberry, orange, apple, pear and tomato juices was evaluated in addition to the sensory properties of these products. An extension of the microbiological shelf life of fruit juices treated by HIPEF with or without antimicrobial substances was observed in comparison with those juices without processing. Naturally occurring microorganisms in the juices were inactivated by HIPEF treatment. Among the HIPEF treated juices, those from strawberry and orange did not show microbial growth along the 91 days of storage at 5°C. However, resident microbial populations in apple, pear and tomato juices only were controlled during that time when HIPEF was combined with antimicrobials. Therefore, combinations of those treatments may be a feasible alternative to thermal pasteurization to ensure the microbiological quality and safety in juices, and to avoid the risk of foodborne illness caused by the consumption of these commodities. No significant changes on the sensory attributes in all studied fruit juices processed by HIPEF were found; but, when citric acid or cinnamon bark oil were added, noticeable changes on some sensory attributes such as aroma, taste and sourness of these fruit juices were perceived.