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Ensuring Microbial Safety and Quality of Apple Juice Through Non-Thermal High Pressure Processing and Natural Glycolipids
Ensuring Microbial Safety and Quality of Apple Juice Through Non-Thermal High Pressure Processing and Natural Glycolipids
상세정보
- 자료유형
- 학위논문 서양
- 최종처리일시
- 20260202105312
- ISBN
- 9798273307407
- DDC
- 641
- 저자명
- Wang, Yuanhao.
- 서명/저자
- Ensuring Microbial Safety and Quality of Apple Juice Through Non-Thermal High Pressure Processing and Natural Glycolipids
- 발행사항
- [Sl] : Cornell University, 2025
- 발행사항
- Ann Arbor : ProQuest Dissertations & Theses, 2025
- 형태사항
- 144 p
- 주기사항
- Source: Dissertations Abstracts International, Volume: 87-07, Section: B.
- 주기사항
- Advisor: Worobo, Randy.
- 학위논문주기
- Thesis (Ph.D.)--Cornell University, 2025.
- 초록/해제
- 요약Juice is a stable part of people's diets worldwide, and its safety and quality are dependent on the effectiveness of processing technologies. Consumers are demanding clean labels and minimally processed food, driving the industry to explore options such as non-thermal processing technologies, such as high pressure processing (HPP), and natural antimicrobial compounds, such as natural glycolipids (NG).Chapters two and three investigate the synergistic effects of HPP and the NG against Alicyclobacillus acidoterrestris, a spore-forming spoilage bacterium responsible for off-odor development in apple juice. Findings demonstrate that the combined use of HPP at 600 MPa and 5 °C for 3 minutes and 50 ppm NG effectively inhibits both vegetative growth and spore outgrowth, supporting the potential for shelf-stable HPP juice products. Chapters four and five focus on Cryptosporidium parvum, a protozoan parasite responsible for apple juice outbreaks via contamination from dropped fruits. Current juice safety regulation requires the juice process to achieve at least 5-log reduction of C. parvum in apple juice; however, limited research exists on HPP's efficacy against this protozoan pathogen. This dissertation reviews existing validation methods and presents new data using cell line infectivity assays, mRNA viability assays, RNA sequencing, and scanning electron microscopy to evaluate C. parvum inactivation. Results indicate that HPP can effectively reduce C. parvum infectivity through structural and membrane damage, offering insights for future validation protocols.Collectively, this work contributes to the development of scientifically grounded, non-thermal juice processing strategies that enhance microbial safety and product stability while aligning with consumer demand for minimally processed, high-quality juice products.
- 일반주제명
- Food science
- 일반주제명
- Microbiology
- 일반주제명
- Agriculture
- 키워드
- Alicyclobacillus
- 키워드
- Apple juice
- 기타저자
- Cornell University Food Science and Technology
- 기본자료저록
- Dissertations Abstracts International. 87-07B.
- 전자적 위치 및 접속
- 로그인 후 원문을 볼 수 있습니다.
MARC
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■007cr#unu||||||||
■020 ▼a9798273307407
■035 ▼a(MiAaPQ)AAI32284806
■040 ▼aMiAaPQ▼cMiAaPQ
■0820 ▼a641
■1001 ▼aWang, Yuanhao.
■24510▼aEnsuring Microbial Safety and Quality of Apple Juice Through Non-Thermal High Pressure Processing and Natural Glycolipids
■260 ▼a[Sl]▼bCornell University▼c2025
■260 1▼aAnn Arbor▼bProQuest Dissertations & Theses▼c2025
■300 ▼a144 p
■500 ▼aSource: Dissertations Abstracts International, Volume: 87-07, Section: B.
■500 ▼aAdvisor: Worobo, Randy.
■5021 ▼aThesis (Ph.D.)--Cornell University, 2025.
■520 ▼aJuice is a stable part of people's diets worldwide, and its safety and quality are dependent on the effectiveness of processing technologies. Consumers are demanding clean labels and minimally processed food, driving the industry to explore options such as non-thermal processing technologies, such as high pressure processing (HPP), and natural antimicrobial compounds, such as natural glycolipids (NG).Chapters two and three investigate the synergistic effects of HPP and the NG against Alicyclobacillus acidoterrestris, a spore-forming spoilage bacterium responsible for off-odor development in apple juice. Findings demonstrate that the combined use of HPP at 600 MPa and 5 °C for 3 minutes and 50 ppm NG effectively inhibits both vegetative growth and spore outgrowth, supporting the potential for shelf-stable HPP juice products. Chapters four and five focus on Cryptosporidium parvum, a protozoan parasite responsible for apple juice outbreaks via contamination from dropped fruits. Current juice safety regulation requires the juice process to achieve at least 5-log reduction of C. parvum in apple juice; however, limited research exists on HPP's efficacy against this protozoan pathogen. This dissertation reviews existing validation methods and presents new data using cell line infectivity assays, mRNA viability assays, RNA sequencing, and scanning electron microscopy to evaluate C. parvum inactivation. Results indicate that HPP can effectively reduce C. parvum infectivity through structural and membrane damage, offering insights for future validation protocols.Collectively, this work contributes to the development of scientifically grounded, non-thermal juice processing strategies that enhance microbial safety and product stability while aligning with consumer demand for minimally processed, high-quality juice products.
■590 ▼aSchool code: 0058.
■650 4▼aFood science
■650 4▼aMicrobiology
■650 4▼aAgriculture
■653 ▼aAlicyclobacillus
■653 ▼aApple juice
■653 ▼aCryptosporidium parvum
■653 ▼aHigh pressure processing
■653 ▼aNatural glycolipids
■690 ▼a0359
■690 ▼a0410
■690 ▼a0473
■71020▼aCornell University▼bFood Science and Technology.
■7730 ▼tDissertations Abstracts International▼g87-07B.
■790 ▼a0058
■791 ▼aPh.D.
■792 ▼a2025
■793 ▼aEnglish
■85640▼uhttp://www.riss.kr/pdu/ddodLink.do?id=T17360152▼nKERIS▼z이 자료의 원문은 한국교육학술정보원에서 제공합니다.
