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

Abstract

Based on the literature, heat-resistant filamentous fungi (HFF) are the main spoilers of fruits and derivatives. The HFF most commonly studied and related to these cases belong to the genera Paecilomyces, Byssochlamys, Aspergillus, Talaromyces, and Eupenicillium. Objective: to present studies on the methods of inactivation of HFF contaminants in fruits and or fruit juices, through an integrative review with national and international studies. Methodology: for this review, systematic searches were performed in the ScienceDirect database to identify studies on HFF inactivation, between the years 2016 to 2021, using the Keywords: fruits juices and heat-resistant molds inactivation. Results: Of the 83 articles found, 73 were discarded for not having a direct relationship with the inactivation of fungi, resulting in 10 selected articles. The articles addressed the inactivation of fungi and or fungal ascospores by different methods. Conclusion: the results obtained in the surveys demonstrated the relevance of these methods for the food industry, as the use of emerging technologies, such as non-thermal technologies, is increasingly increasing, helping to increase shelf life and improve food safety, thus meeting consumer demand for safe and cleanly labeled foods.