Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice.

Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85-100°C) and soluble solids (SS, 11-30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C.

Mutagenicity of Tectona grandis Wood Extracts and Their Ability to Improve Carbohydrate Yield for Kraft Cooking Eucalyptus Wood.

Considering the toxicity of the impurities of synthesized anthraquinone, this study clarified new catalytic compounds for kraft cooking with improved carbohydrate yield and delignification and less mutagenicity, which are important for ensuring the safety of paper products in contact with food. The 2-methylanthraquinone contents of teak (Tectona grandis) woods were 0.18-0.21%. Acetone extracts containing 2-methylanthraquinone from Myanmar and Indonesia teak woods as additives improved lignin removal during kraft cooking of eucalyptus wood, which resulted in kappa numbers that were 2.2-6.0 points lower than the absence of additive. Myanmar extracts and 2-methylanthraquinone improved carbohydrate yield in pulps with 1.7-2.2% yield gains. Indonesia extracts contained more deoxylapachol and its isomer than 2-methylanthraquinone. The residual content of 2-methylanthraquinone in the kraft pulp was trace. Although Ames tests showed that the Indonesia and Myanmar extracts were mutagenic to Salmonella typhimurium, 2-methylanthraquinone was not. The kraft pulp obtained with the additives should be safe for food-packaging applications, and the addition of 0.03% 2-methylanthraquinone to kraft cooking saves forest resources and fossil energy in industries requiring increased pulp yield.