O presente estudo consistiu na formulação, no processamento em escala piloto, na avaliação da esterilidade comercial (EC) e no estudo da vida útil de um suplemento hidroeletrolítico (isotônico) elaborado com soro de ricota. O soro de ricota deslactosado foi pasteurizado a 75 ºC/15 s, acondicionado assepticamente em garrafas plásticas e estocado a 0 ºC para ser utilizado no desenvolvimento da formulação do isotônico. O desenvolvimento da formulação contendo soro de ricota, água deionizada, corante, aroma, sacarose e cloreto de sódio foi norteado pela aplicação de testes sensoriais de Ordenação-Preferência, de Escala do Ideal e testes físico-químicos. Utilizando-se um delineamento experimental fatorial, investigou-se o binômio tempo de retenção (30 a 50 s) x temperatura de pasteurização (85 a 95 ºC) adequado à obtenção de uma bebida comercialmente esterilizada com elevada aceitação sensorial. A estabilização da bebida foi baseada na seguinte combinação de métodos térmicos e não térmicos: acidificação, pasteurização e envase asséptico. Testes físico-químicos, sensoriais e microbiológicos, incluindo o teste de EC, foram realizados na bebida recém-processada (tempo zero do estudo da vida útil (VU)). Um terço, aproximadamente, de cada lote processado foi estocado a -18 ºC (amostras controle) e dois terços estocados a 25 ºC (amostras codificadas), na ausência de luz. A estimativa da VU da bebida foi fundamentada em testes microbiológicos e sensoriais. A avaliação da estabilidade microbiológica baseou-se na enumeração de bactérias aeróbias mesófilas e a estabilidade sensorial em testes de Escala Hedônica de nove pontos para avaliação da impressão global do produto. A formulação isotônica desenvolvida atendeu aos requisitos estabelecidos pela Legislação Alimentar Brasileira, com pH 3,15, teor de sólidos solúveis de 6,4 ºBrix, osmolalidade de 306 mOsm/kg água e níveis de sódio e de potássio equivalentes a 500 e 650 mg/L, respectivamente. A bebida recém-processada apresentou contagens de bactérias mesófilas aeróbias inferiores a 10¹ UFC/mL e as médias das notas obtidas nos testes de Escala Hedônica de nove pontos alcançaram 6 (gostei ligeiramente) para o aroma e para o sabor, e situaram-se entre 6 (gostei ligeiramente) e 7 (gostei moderadamente) para a aparência. A análise estatística dos resultados revelou que somente o tempo de retenção aplicado no tratamento térmico produziu efeito significativo (p < 0,05) no sabor da bebida recém-processada, não apresentando efeitos significativos para aroma, aparência, parâmetros de cor (L*, a* e b*), pH, acidez titulável e teor de sólidos solúveis. Somente os processamentos 3 (95 ºC/50 s), 4 (90 ºC/40 s) e 5 (85 ºC/30 s) alcançaram a EC e tiveram seus tempos de VU limitados pela depreciação sensorial, estimados em 100, 128 e 153 dias, respectivamente. Os tempos de VU estimados para os lotes dos processamentos 2 (95 ºC/30 s), 6 (85 ºC/50 s) e 7 (90 ºC/40 s) foram equivalentes a 70, 42 e 42 dias, respectivamente, tendo sido limitado pelo desenvolvimento de micro-organismos, resultando em alterações na aparência da bebida e no estufamento de algumas embalagens. O lote 1 (90 ºC/40 s) teve sua vida útil estimada em 128 dias devido a falta de amostras. O soro de ricota revelou-se uma alternativa tecnologicamente viável para elaboração de um suplemento hidroeletrolítico permitindo o aproveitamento e a agregação de valor ao referido subproduto. A combinação dos métodos empregados na estabilização da bebida foi eficiente para a redução da carga microbiana inicial e para a obtenção de uma bebida com boa aceitação sensorial. / This study focused the formulation, small scale processing, commercial sterility (CS) evaluation and shelf life (SL) study of a ricotta cheese whey (RCW) based sports drink (isotonic). The RCW was pre-treated with lactase, pasteurized at 75 ºC/15 s, aseptically filled into plastic bottles and stored at 0 ºC. Then it was used to develop the isotonic formulation (RCW, deionized water, coloring, flavor, sucrose and sodium chloride) by applying Rank Preference, Just Right Scale and physicochemical tests. A factorial experiment was designed to investigate the binomial holding time (30 to 50 s) and pasteurization temperature (85 to 95 ºC) appropriate for attaining a commercially sterilized drink with a high sensory acceptance. The drink stabilization was based on the combination of thermal and non-thermal methods: acidification, pasteurization and aseptic filling. Physicochemical, sensory and microbiological tests were performed in the freshly processed drink. Approximately one third of each processed batch was stored at -18 º C (control samples) and two thirds stored at 25 ºC (coded samples), in the dark. The estimate of the isotonic shelf life relied on the microbiological and sensory tests. The microbiological stability evaluation was based on the total mesophilic aerobic counts. The sensory stability study relied on a nine-point Hedonic Scale tests. The developed formulation met the Brazilian Food Legislation and obtained acceptance average scores of 6.3, pH 3.15, soluble solids of 6.4 ºBrix, osmolality of 306 mOsm/kg água, 500 mg/L of sodium and 650 mg/L of potassium. The freshly processed product presented mesophilic aerobic bacteria counts below 10¹ CFU/mL. The average of the ratings obtained for aroma and flavor in the nine-point Hedonic Scale tests reached 6 (liked slightly); it ranged from 6 (liked slightly) to 7 (liked moderately) for appearance. The statistical analysis showed that only the holding time applied to the heat treatment had significant effect (p < 0.05) in the flavor of the drink. Neither the holding time nor the pasteurization temperature affected other sensory attributes and physicochemical parameters. Only batches 3 (95 ºC/50 s), 4 (90 ºC/40s) and 5 (85 ºC /30 s) reached the commercial sterility; their shelf lives were limited by sensory depreciation and estimated at 100, 128 and 153 days, respectively. The shelf lives for batches 2 (95 ºC/30 s), 6 (85 ºC/50 s) and 7 (90 ºC/40 s) were 70, 42 and 42 days, respectively; they were limited by the microbial growth. The findings indicate that RCW could be a technologically feasible alternative to produce a sports drink. The combination of methods employed in this study was effective in reducing the initial microbial load and obtained a drink with good acceptance.

Wear particles and ions from cobalt-chromium-molybdenum (CoCrMo)-based implants have been shown to cause adverse immune responses, including periprosthetic osteolysis leading to aseptic loosening, the main cause of implant failure. Previous studies have shown that these wear and corrosion products can lead to the release of inflammatory cytokines, including interleukin-1β (IL-1β), suggesting the involvement of the NLRP3 inflammasome. However, the mechanisms leading to IL-1β release have not been fully elucidated. The primary objectives of this thesis were to determine if, in murine macrophages, IL-1β release induced by micrometre-size CoCrMo particles and nanometre-size chromium oxide (Cr2O3) particles is: 1. Caspase-1-dependent; 2. Reduction-oxidation (redox)-dependent; and 3. NLRP3 inflammasome-dependent. Additionally, the effects of metal ions (Co2+, Cr3+, and Ni2+) on NLRP3 inflammasome activation and the effects of matrix metalloproteinase (MMP) inhibition on IL-1β release induced by CoCrMo particles were analyzed. Results showed that IL-1β release induced by CoCrMo particles was partly caspase-1-, redox-, and MMP-dependent, but NLRP3 inflammasome-independent. On the other hand, IL-1β release induced by Cr2O3 particles appeared to be NLRP3 inflammasome-dependent. Finally, IL-1β release induced by Cr3+, but not Co2+, appeared to be NLRP3 inflammasome-dependent, while Ni2+-induced IL-1β release appeared to be only partially NLRP3 inflammasome-dependent, suggesting that other pathways may also be involved. These findings, which provide additional insights into the mechanisms leading to IL-1β release induced by wear particles and ions from CoCrMo-based implants, may help the future development of therapeutic treatments to modulate wear product-induced inflammation and increase implant longevity.

Bakgrund: tidigare forskning visar på flera risker vid läkemedelshantering inom anestesi som resulterar i smittspridning vilket orsakar vårdrelaterade infektioner. Detta leder till lidande för patienter samt förlängda vårdtider och därmed ökade vårdkostnader. Delvis beror detta på riskfaktorer som bedöms som tämligen enkla att förebygga då de i huvudsak handlar om följsamhet till basala hygienrutiner. Inom anestesin finns stor utbredning och ökad förekomst av användandet av intravenös anestesi baserad på propofol. Propofol är ett gynnsamt medium för bakterietillväxt och således känsligt för kontamination och ska handhas aseptiskt. Syfte: undersöka anestesisjuksköterskors följsamhet till och uppfattningar av aseptiska hygienrutiner vid iordningställande och administrering av propofol. Metod: prospektiv kvantitativ tvärsnittsstudie med deduktiv ansats. I studien observerades 22 anestesisjuksköterskor som även fick skatta sin egen uppfattning om aseptiskt handhavande i en enkät. Resultat: studien påvisar brister i följsamhet till både basala hygienrutiner och aseptiskt handhavande av propofol. Konklusion: brister i följsamhet till aseptik medför risk för vårdrelaterade infektioner och således lidande för patienter. / Background: previous research shows evidence of multiple risks while administering drugs in an anesthetic context which lead to in iatrogenic contamination and health-care related infections. This leads to increased patient suffering, prolonged hospitalization, and increased health-care costs. Partly, this is caused by risk factors which are considered reasonably easy to prevent, preventative by compliance to basic hygiene routines. Within anesthetic care there is broad usage and increased prevalence of propofol-based intravenous anesthesia. Propofol has a predisposition for microbiological growth which means that it is sensitive to contamination, and should be handled aseptically. Aim: examine nurse anesthetists’ compliance to and perceptions of aseptic hygiene routines when preparing and administering propofol. Method: prospective quantitative cross-sectional study with a deductive approach. In this study, 22 nurse anesthetists were observed and were later asked in a questionnaire, to estimate their own perceptions of aseptic conduct while handling propofol. Result: the result demonstrates lack of adherence both in basic hygiene routines and aseptic handling of propofol. Conclusion: lack of adherence to aseptic routines concludes a risk for iatrogenic infections thus leading to patient suffering.

No description available.

No description available.

O caldo de cana adicionado de polpa ou suco de fruta é uma bebida bastante apreciada no Brasil. O presente trabalho consistiu na elaboração, no processamento em escala piloto e no estudo da vida de prateleira de caldo de cana com polpa de maracujá. Processaram-se nove lotes de caldo de cana adicionado de 4% (m/m) de polpa de maracujá, a 85, 90 e 95 °C/30 s, em triplicata. A bebida pasteurizada foi envasada assepticamente em garrafas de polietileno tereftalato (PET) e estocada a 7 °C, na ausência de luz. Testes físico-químicos foram empregados na caracterização da bebida. Procedeu-se à análise do teor de vitamina C no caldo in natura e na bebida processada. Determinaram-se as atividades das enzimas polifenoloxidase (PPO) e peroxidase (POD) antes e após o processamento. A estimativa da vida útil do produto foi fundamentada em testes microbiológicos e sensoriais. A avaliação da estabilidade microbiológica baseou-se na enumeração de bactérias e fungos psicrotróficos. Testes de escala hedônica de sete pontos para avaliação da aparência, aroma, sabor e aceitação global foram empregados na análise da estabilidade sensorial. As médias dos valores de pH, sólidos solúveis e acidez titulável variaram entre 3,9 e 4,0; 17 e 23 °Brix; e 0,15 e 0,19% de ácido cítrico, respectivamente. A polpa de maracujá não incrementou o teor de ácido ascórbico da bebida que ficou entre 2,6 a 2,8 mg/ 100 mL de bebida. A atividade da PPO variou entre 3,1 e 40,3 U/mL para os nove lotes do caldo acidificado, antes da pasteurização. Os três binômios empregados no processamento foram efetivos na inativação da enzima. A atividade da POD oscilou entre 69,8 e 220,4 U/mL; contudo, apenas o processamento a 95 °C atingiu 100% de inativação. As contagens de bactérias e fungos em todos os nove lotes processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas entre 5 e 6 para todos os atributos avaliados após 30 dias de estocagem. As médias dos tempos de vida útil da bebida processada a 85, 90 e 95 °C/30 s atingiram 31, 39 e 52 dias, respectivamente. Concluiu-se que o aumento da temperatura de pasteurização afetou positivamente a estabilidade da bebida. Contudo, o decréscimo da aceitação sensorial limitou a sua vida útil, no qual o sabor foi o principal atributo limitante. / Sugarcane juice, either pure or with fruit pulp addition, is an appreciated beverage in Brazil. The aim of this research was to evaluate the shelf-life of sugarcane juice mixed with passion fruit pulp (4% w/w). Nine batches were processed at 85, 90 and 95 °C/30 s, in three replicates. The pasteurized beverage was aseptically filled into polyethylene terephthalate (PET) bottles and stored at 7 °C without light exposure. pH, soluble solids and titrable acidity were measured during storage. The content of vitamin C was analyzed both in fresh sugar cane juice and pasteurized beverage. Polyphenoloxidase (PPO) and peroxidase (POD) activities were determined both before and after processing. Microbiological stability evaluation was based on psychrotrophic bacteria and fungi counts. Sensory acceptance was estimated by assigning a liking score on a 7-point hedonic scale to the attributes appearance, flavor, taste and overall appreciation. The mean values for pH, soluble solids and titratable acidity ranged from 3.8 to 4.3, 15 to 24 °Brix, and 0.13 to 0.17% of citric acid, respectively, for all processed batches. The passion fruit pulp did not increase the ascorbic acid content in the pasteurized product which ranged from 2.6 to 2.8 mg / 100 mL of beverage. The PPO activity varied from 3.1 to 40.3 U/mL for the nine acidified sugarcane juice batches before pasteurization. The three pasteurization binomials were effective for enzyme inactivation. The POD activity ranged from 69.8 to 220.4 U/mL. However, only processing at 95 °C achieved complete inactivation. The bacteria and fungi counts in all nine pasteurized batches were lower than 2 log CFU/mL up to 90 days of storage. The product achieved scores between 5 and 6 for all sensory attributes evaluated after 30 days of storage. The estimated shelf-life for beverage processed at 85, 90 and 95 °C/30 s was 31, 39 and 52 days, respectively. It was concluded that pasteurization temperature had a positive effect on beverage stability. Nevertheless, the decrease in flavor acceptance was the main limiting factor for the product\'s shelf-life.

Xenos Ltd. is a technology driven food company, that specializes in aseptic processing and packaging beverage products in bottles. Their aseptic filling technology is based on packaging sterilization with combined treatments of oxidizing agents and Ultraviolet radiation. Recent research studies have suggested that there is a synergistic effect of hydrogen peroxide (0.5 – 1 %) plus UV on inactivation of microorganisms including spores. Advantages of the combined treatment include rapid inactivation, minimum hydrogen peroxide residue in products, with the method being applicable to a wide range of packaging types. Based on this principle, a unique aseptic packaging technique has been developed by Xenos Ltd., which utilizes the combination of vaporized Perform (a commercial sterilizing agent manufactured by Orica Chemnet containing 25% hydrogen peroxide and 5% peracetic acid) and UV radiation at 7.5 – 12.5 W/m2. The aim of the project was to improve and validate the effectiveness of the packaging sterilization process through challenge tests. Challenge tests were conducted using Bacillus subtilis spores as the test microorganism to determine the log reductions delivered by the packaging sterilization system. The tests were firstly carried out on a pilot plant scale aseptic filling machine, in order to test the sterility of the small scale system, and investigate processing parameters (operational conditions) which could affect and improve sterility. The established operational conditions for achieving target sterility were used for designing and modifying an upgrade aseptic packaging system. Finally validation of the upgrade packaging sterilization system was conducted through challenge tests to prove sterility. It is highly recommended that in order to ensure sterility, the packaging sterilization system with vaporized Perform plus UV treatment must meet the requirements listed below during the sterilization process:  Hydrogen peroxide concentration of Perform condensate on bottles (after steaming) is best within 0.5 – 1 %;  Perform loading level should be minimum 300 mg/bottle after vaporized Perform treatment;  UV treatment time applied is greater than 2 seconds during UV treatment;  At least 20 seconds of penetration time (time between Perform treatment and UV treatment) should be allowed. The upgrade sterilization system used by Xenos Ltd. has been improved to meet the above operational conditions. With spore loading level of 106 per bottle and 105 per cap, the system is able to deliver at least a 6 log reduction of B. subtilis spores on PET or glass bottles and a 5 log reduction on bottle caps. Moruzzi et al. (2000) stated that at least a 4 log reduction is commercially required for an aseptic packaging process. Therefore, the system’s sterility would meet the commercial acceptable sterility.

No description available.

Η αναθεώρηση μιας ολικής αρθροπλαστικής ισχίου λόγω χαλάρωσης του μηριαίου τμήματος της αποτελεί μια πρόκληση ακόμα και για πεπειραμένους χειρουργούς. Η άσηπτη χαλάρωση συνήθως σχετίζεται με κάποιο βαθμό οστικής απώλειας. Διερευνήσαμε εάν η πρόθεση Zweymüller SLR-Plus ®, μαζί με την βιολογική αναδόμηση με αλλομοσχεύματα του ελλειμματικού οστικού περιβάλλοντος του μηριαίου, θα επιτύγχανε επιβίωση, οστεοενσωμάτωση και σταθερότητα παρόμοια ή και καλύτερη από άλλες προθέσεις που χρησιμοποιούνται στη βιβλιογραφία για αναθεώρηση του μηριαίου τμήματος ΟΑΙ. Εξετάσαμε αναδρομικά 69 επιλεγμένους ασθενείς (70 ισχία) οι οποίοι υποβλήθηκαν σε αναθεώρηση του μηριαίου τμήματος με χρήση του SLR-Plus ® στειλεού σε μια περίοδο 10 ετών. Οι ενδείξεις για την αναθεώρηση περιελάμβαναν άσηπτη και σηπτική αποτυχία της βιολογικής στερέωσης, εσφαλμένη εμφύτευση, και περιπροθετικό κάταγμα. Επτά ασθενείς πέθαναν και τέσσερις χάθηκαν κατά το διάστημα παρακολούθησης. Πενήντα οκτώ από τους 69 ασθενείς (59 ισχία) ήταν διαθέσιμοι σε μέσο χρονικό διάστημα 8,3 ± 2,7 χρόνια (εύρος, 4-14 ετών) μετά τη χειρουργική επέμβαση αναθεώρησης. Υπήρχαν 14 άνδρες και 44 γυναίκες (μέση ηλικία, 69 έτη, εύρος, 42-89 ετών). Τέσσερις μηριαίες προθέσεις (7%) αναθεωρήθηκαν ξανά. Η 10ετής επιβίωση της πρόθεσης λαμβάνοντας ως αιτία αναθεώρησης την άσηπτη χαλάρωση ήταν 95% (95% C.I.: 86% -98%). Δεν παρατηρήθηκε περιπροθετική οστεόλυση του μηριαίου γύρω από την πρόθεση και 91% των SLR-Plus στειλεών εμφανίστηκε ακτινολογικά σταθερό είτε μέσω οστεοενσωμάτωσης είτε μέσω ινώδους στερέωσης. Με βάση τα στοιχεία επιβίωσης, πιστεύουμε ότι η χρήση του SLR-Plus® στειλεόυ είναι μια αξιόπιστη λύση για τους ασθενείς που υποβάλλονται σε χειρουργική επέμβαση αναθεώρησης ΟΑΙ, με απώλεια οστικής μάζας στο κεντρικό τμήμα του μηριαίου. / Revision after failed THA resulting from loosening of the femoral component can be challenging even for experienced surgeons. Aseptic loosening usually is associated with some degree of bone loss. We asked whether the Zweymüller SLR-Plus®, along with allograft reconstruction of the deficient femoral bone stock, would provide survivorship, osseointegration, and stability similar to or better than previously reported implants for femoral revision. We retrospectively reviewed 69 selected patients (70 hips) who underwent revision of the femoral component using the SLR-Plus® stem during a 10-year period. The indications for revision included aseptic and septic failure of biologic fixation, incorrect implantation, and periprosthetic fracture. Seven patients died and four were lost to followup. Fifty-eight of the 69 patients (59 hips) were available at a mean 8.3 ± 2.7 years (range, 4–14 years) after revision surgery. There were 14 men and 44 women (mean age, 69 years; range, 42–89 years). Four stems (7%) were rerevised. With rerevision for aseptic reasons, the survival at 10 years was 95% (95% confidence interval, 86%–98%). No femoral periprosthetic osteolysis occurred around the stem and 91% of stems appeared stable radiographically (osseointegration, fibrous). Based on the survival data, we believe the SLR-Plus® stems are reliable for patients undergoing hip revision surgery with central bone loss.

O caldo de cana adicionado de polpa ou suco de fruta é uma bebida bastante apreciada no Brasil. O presente trabalho consistiu na elaboração, no processamento em escala piloto e no estudo da vida de prateleira de caldo de cana com polpa de maracujá. Processaram-se nove lotes de caldo de cana adicionado de 4% (m/m) de polpa de maracujá, a 85, 90 e 95 °C/30 s, em triplicata. A bebida pasteurizada foi envasada assepticamente em garrafas de polietileno tereftalato (PET) e estocada a 7 °C, na ausência de luz. Testes físico-químicos foram empregados na caracterização da bebida. Procedeu-se à análise do teor de vitamina C no caldo in natura e na bebida processada. Determinaram-se as atividades das enzimas polifenoloxidase (PPO) e peroxidase (POD) antes e após o processamento. A estimativa da vida útil do produto foi fundamentada em testes microbiológicos e sensoriais. A avaliação da estabilidade microbiológica baseou-se na enumeração de bactérias e fungos psicrotróficos. Testes de escala hedônica de sete pontos para avaliação da aparência, aroma, sabor e aceitação global foram empregados na análise da estabilidade sensorial. As médias dos valores de pH, sólidos solúveis e acidez titulável variaram entre 3,9 e 4,0; 17 e 23 °Brix; e 0,15 e 0,19% de ácido cítrico, respectivamente. A polpa de maracujá não incrementou o teor de ácido ascórbico da bebida que ficou entre 2,6 a 2,8 mg/ 100 mL de bebida. A atividade da PPO variou entre 3,1 e 40,3 U/mL para os nove lotes do caldo acidificado, antes da pasteurização. Os três binômios empregados no processamento foram efetivos na inativação da enzima. A atividade da POD oscilou entre 69,8 e 220,4 U/mL; contudo, apenas o processamento a 95 °C atingiu 100% de inativação. As contagens de bactérias e fungos em todos os nove lotes processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas entre 5 e 6 para todos os atributos avaliados após 30 dias de estocagem. As médias dos tempos de vida útil da bebida processada a 85, 90 e 95 °C/30 s atingiram 31, 39 e 52 dias, respectivamente. Concluiu-se que o aumento da temperatura de pasteurização afetou positivamente a estabilidade da bebida. Contudo, o decréscimo da aceitação sensorial limitou a sua vida útil, no qual o sabor foi o principal atributo limitante. / Sugarcane juice, either pure or with fruit pulp addition, is an appreciated beverage in Brazil. The aim of this research was to evaluate the shelf-life of sugarcane juice mixed with passion fruit pulp (4% w/w). Nine batches were processed at 85, 90 and 95 °C/30 s, in three replicates. The pasteurized beverage was aseptically filled into polyethylene terephthalate (PET) bottles and stored at 7 °C without light exposure. pH, soluble solids and titrable acidity were measured during storage. The content of vitamin C was analyzed both in fresh sugar cane juice and pasteurized beverage. Polyphenoloxidase (PPO) and peroxidase (POD) activities were determined both before and after processing. Microbiological stability evaluation was based on psychrotrophic bacteria and fungi counts. Sensory acceptance was estimated by assigning a liking score on a 7-point hedonic scale to the attributes appearance, flavor, taste and overall appreciation. The mean values for pH, soluble solids and titratable acidity ranged from 3.8 to 4.3, 15 to 24 °Brix, and 0.13 to 0.17% of citric acid, respectively, for all processed batches. The passion fruit pulp did not increase the ascorbic acid content in the pasteurized product which ranged from 2.6 to 2.8 mg / 100 mL of beverage. The PPO activity varied from 3.1 to 40.3 U/mL for the nine acidified sugarcane juice batches before pasteurization. The three pasteurization binomials were effective for enzyme inactivation. The POD activity ranged from 69.8 to 220.4 U/mL. However, only processing at 95 °C achieved complete inactivation. The bacteria and fungi counts in all nine pasteurized batches were lower than 2 log CFU/mL up to 90 days of storage. The product achieved scores between 5 and 6 for all sensory attributes evaluated after 30 days of storage. The estimated shelf-life for beverage processed at 85, 90 and 95 °C/30 s was 31, 39 and 52 days, respectively. It was concluded that pasteurization temperature had a positive effect on beverage stability. Nevertheless, the decrease in flavor acceptance was the main limiting factor for the product\'s shelf-life.