Dynamics of microbial Inactivation and acrylamide production in high-temperature heat treatments
StatisticsView Usage Statistics
MetadataShow full item record
AuthorPeñalver Soto, José Lucas; Garre Pérez, Alberto; Aznar Samper, María Aranzazu; Fernández Escámez, Pablo Salvador; Egea Larrosa, José Alberto
Knowledge AreaTecnología de los Alimentos
SponsorsThe 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).
Bibliographic CitationPeñalver-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/foods10112535
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 ...
- Artículos 
The following license files are associated with this item: