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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #382874
Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: Microbial safety and shelf-life of pulsed electric field processed nutritious juices and their potential for commercial production

Author
item MENDES CANDIDO, GABRIELLA DE OL - US Department Of Agriculture (USDA)
item Jin, Zhonglin
item CAMPANELLA, OSVALDO - The Ohio State University

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/9/2021
Publication Date: 12/3/2021
Citation: Mendes Candido, G., Jin, Z.T., Campanella, O.H. 2021. Evaluation of pulsed electric field pasteurization for commercial juices. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16249.
DOI: https://doi.org/10.1111/jfpp.16249

Interpretive Summary: Application of pulsed electric field (PEF) technology has showed promise for enhancing the safety and extending the shelf-life of juice products. However, there were few studies using commercial juices. In this study, 18 PEF processing conditions and 3 commercial juices were used to investigate the reduction of foodborne pathogens and shelf-life extension of PEF processed juices. This study demonstrates that PEF pasteurization technology meets the FDA requirement and is feasible for juice companies to produce safe and high-quality juice products. The data from this study provides a baseline for future pilot and commercial production of juices and beverages as well for regulatory agency approval.

Technical Abstract: Three commercial fruit juices (apple, cayenne and passion juices) were used to obtain optimum pulsed electric field (PEF) process conditions and parameters able to achieve a 5-log reduction of foodborne pathogens and extend the shelf-life of juices. Among 18 tested conditions, three PEF treatments were able to achieve an over 5-log reduction of E. coli O157:H7 and Salmonella Typhimurium populations and inhibit their recovery or regrowth in PEF treated juices during storage at 4, 10, and 22°C. After 24 week-storage, populations of native microorganisms in PEF treated juices were the same or lower than those of the control samples at Day 0. PEF processing had no significant effects on quality attributes and extended the shelf-life of juices to 24 weeks at 4, 10, and 22°C. The data from this study provides a baseline for future commercial production of juices and beverage by PEF as well for regulatory agency approval.