Optimization of process parameters for the inactivation of Lactobacillus sporogenes in tomato paste with ultrasound and 60Co-γ irradiation using response surface methodology |
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| Institution: | 1. Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India;2. Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bengaluru 560089, India;1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany;2. Karlsruhe Institute of Technology (KIT), Institute of Engineering in Life Sciences, Department of Bioprocess Engineering, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany;1. CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;2. QOPNA, Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal;3. CICECO, Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal;4. IONISOS, Parc Dombes Côtière Activités, Route de Balan, F-01120 Dagneux, France;1. College of Dentistry, The Ohio State University, 3173 Postle Hall, 305 West 12th Avenue, Columbus, OH 43210, United States;2. Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, United States;1. Institute of Chinese Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China;2. State Key Laboratory of Phytochemistry and Plant Resources in West China, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China;3. Shenzhen Research Institute, The Chinese University of Hong Kong, Shenzhen 518057, China;4. Department of Orthopaedic and Traumatology, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong, China;5. Department of Surgery, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong, China;1. Department of Analytical Chemistry, Faculty of Chemistry, Universidad Complutense de Madrid, Avenida Complutense s/n, 28040 Madrid, Spain;2. Department of Instrumental Analysis and Environmental Chemistry, IQOG-CISC, Juan de la Cierva 3, 28006 Madrid, Spain |
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| Abstract: | The processing parameters for ultrasound and 60Co-γ irradiation were optimized for their ability to inactivate Lactobacillus sporogenes in tomato paste using a systematic experimental design based on response surface methodology. Ultrasonic power, ultrasonic processing time and irradiation dose were explored and a central composite rotation design was adopted as the experimental plan, and a least-squares regression model was obtained. The significant influential factors for the inactivation rate of L. sporogenes were obtained from the quadratic model and the t-test analyses for each process parameter. Confirmation of the experimental results indicated that the proposed model was reasonably accurate and could be used to describe the efficacy of the treatments for inactivating L. sporogenes within the limits of the factors studied. The optimized processing parameters were found to be an ultrasonic power of 120 W with a processing time of 25 min and an irradiation dose of 6.5 kGy. These were measured under the constraints of parameter limitation, based on the Monte Carlo searching method and the quadratic model of the response surface methodology, including the a/b value of the Hunter color scale of tomato paste. Nevertheless, the ultrasound treatment prior to irradiation for the inactivation of L. sporogenes in tomato paste was unsuitable for reducing the irradiation dose. |
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