The survival of in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against was determined using absorbance measurements based on the microtiter plate assay. The resistance of cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C. The best conditions of inactivation in TSB to study the inactivation of in natural orange juice. Experimental data were fitted by using the "shoulder + log-linear" and "Weibull" models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of in TSB and natural orange juice.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6170340 | PMC |
| http://dx.doi.org/10.1007/s13197-018-3401-x | DOI Listing |
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