This study aimed to develop a pasteurization method against Salmonella enterica serovar Typhimurium in orange juice using low concentrations of naturally derived antimicrobials, β-resorcylic acid and capric acid, under mild temperature conditions based on their synergistic bactericidal interactions. Response surface methodology was used to construct a model based on four variables, namely β-resorcylic acid (1, 3, 5, 7, and 9 mM), capric acid (0.05, 0.10, 0.15, 0.20, and 0.25 mM), treatment temperature (35, 40, 45, 50, and 55 °C), and time (1, 2, 3, 4, and 5 min), and the resulting model was used to predict the reduction in the content of fastidious bacteria (S. Typhimurium) in orange juice and to identify the optimal treatment combination for juice pasteurization. A second-order quadratic model for Salmonella reduction showed a high regression coefficient (R2 = 0.9503), and the accuracy of the predictive model was also verified (R2 = 0.9317). The optimal conditions determined by ridge analysis were 8.43 mM β-resorcylic acid combined with 0.10 mM capric acid at 43.46 °C for 3.03 min, and these yielded an estimated 7.41-log reduction. Treatment times <30 s under the optimal conditions also resulted in a >5.7-log reduction. The combined treatment did not affect either the pH or sugar concentration in brix, and average pH and sugar concentration values of 3.86 and 11.05% were observed, respectively. The distinct advantage of the developed method is its ability to effectively reduce the content of S. Typhimurium over a short time under low temperature conditions through the addition of consumer-preferred naturally derived antimicrobials. The predictive model could be used to determine the most cost-efficient amounts of antimicrobial agents and conditions (treatment temperature and time) for sterilizing orange juice.

中文翻译：

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β-间苯二酸和癸酸的联合处理可增强温和的热巴氏灭菌作用，从而使橙汁中的鼠伤寒沙门氏菌失活。

这项研究的目的是在温和的温度条件下，基于它们的协同杀菌作用，开发一种使用低浓度的天然抗菌剂，β-间苯二酸和癸酸对橙汁中的肠炎沙门氏菌鼠伤寒进行巴氏灭菌的方法。使用响应面方法基于四个变量构建模型，即β-间苯二酸（1、3、5、7和9 mM），癸酸（0.05、0.10、0.15、0.20和0.25 mM），处理温度（35、40、45、50和55°C）和时间（1、2、3、4和5分钟），然后将所得模型用于预测精炼细菌（S （鼠伤寒）并确定用于果汁巴氏杀菌的最佳处理组合。沙门氏菌减少的二次方模型显示出较高的回归系数（R2 = 0.9503），并且还验证了预测模型的准确性（R2 = 0.9317）。通过岭分析确定的最佳条件是在43.46°C下将8.43 mMβ-间苯二酸与0.10 mM癸酸混合3.03分钟，估计可降低7.41-log。在最佳条件下，处理时间<30 s也导致> 5.7 log的减少。组合处理既不影响白利糖度的pH值也没有影响糖的浓度，并且分别观察到平均pH值和糖浓度值为3.86和11.05％。所开发方法的独特优势在于其有效降低S含量的能力。通过添加消费者偏爱的天然来源的抗菌剂，在低温条件下，短时间内的鼠伤寒。该预测模型可用于确定最具成本效益的抗菌剂和橙汁杀菌条件（处理温度和时间）。