Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide
Thanapoom Maneeboon | Somsiri Sangchote | Ratchanee Hongprayoon | Chananya Chuaysrinule | Warapa Mahakarnchanakul
The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including <i>Aspergillus laciniosus</i>, <i>A. chevalieri</i>, <i>A. denticulatus</i>, <i>A. siamensis</i>, <i>Hamigera pallida</i>, and <i>Talaromyces macrosporus</i>, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, <i>A. laciniosus</i> displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while <i>A. siamensis</i> exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, <i>A. laciniosus</i>, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (<i>w</i>/<i>v</i>) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies.
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