Dynamics of microbial Inactivation and acrylamide production in high-temperature heat treatments
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Peñalver Soto, José Lucas; Garre Pérez, Alberto; Aznar Samper, María Aranzazu; Fernández Escámez, Pablo Salvador; Egea Larrosa, José AlbertoÁrea de conocimiento
Tecnología de los AlimentosPatrocinadores
The financial support of this research work was provided by the Ministry of Science, Innovation and Universities of the Spanish Government and European Regional Development Fund (ERDF) through project AGL2017-86840-C2-1-R. J.L.P.-S. is grateful to the JAE-INTRO program from CSIC (Grant no JAEINT19_EX_0797). A.G. was supported by a postdoctoral grant from the Fundación Séneca (20900/PD/18).Fecha de publicación
2021Editorial
MDPICita bibliográfica
Peñalver-Soto, J.L.; Garre, A.; Aznar, A.; Fernández, P.S.; Egea, J.A. Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods 2021, 10, 2535. https://doi.org/10.3390/foods10112535Palabras clave
Food safetyAcrylamide formation
Thermal resistance
Dynamic models
Simulation
Resumen
In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microbiological point of view. On the other hand, high temperatures favour the appearance of acrylamide. In this way, the two objectives (microbiological safety and acrylamide production) are opposed. In this ...
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