REVISÃO INTEGRATIVA SOBRE MÉTODOS DE INATIVAÇÃO DE FUNGOS FILAMENTOSOS TERMORRESISTENTES EM FRUTAS E SUCOS DE FRUTAS

Abstract

The heat-resistant filamentous moulds (HRM) are the main spoilage of fruits and derivatives. The HRM most studied and related to these cases belong to the Paecilomyces, Byssochlamys, Aspergillus, Talaromyces, and Eupenicillium genera. The objective of the elaboration of this work, present studies on the inactivation methods of HRM spoilage of fruit and/or fruit juices, through an integrative review with national and international studies. For this review, systematized searches in the ScienceDirect database were conducted to identify the studies about the HRM inactivation, between 2016 and 2021, using the keywords: fruit juices and heat-resistant moulds inactivation. Out of the 83 articles found, 73 were rejected for not having a direct connection to mold inactivation, resulting in 10 selected papers. The papers addressed mold and/or ascospore mold inactivation by different methods. The obtained results in this research demonstrate the relevance of these methods for the food industries because the use of the emergent technologies, such as non-thermic technology, has been increasing more and more. Thus, helping the expansion of the food life span, and in the improving of the food safety procedures, consequently aiding in the consumer demand for safe foods and clean labels.