Mostrar el registro sencillo del ítem
dc.contributor.author
Nieva, S. G.
dc.contributor.author
Jagus, Rosa Juana
dc.contributor.author
Agüero, Maria Victoria
dc.contributor.author
Fernandez, María Verónica
dc.date.available
2022-10-18T10:52:37Z
dc.date.issued
2021-10
dc.identifier.citation
Nieva, S. G.; Jagus, Rosa Juana; Agüero, Maria Victoria; Fernandez, María Verónica; Fruit and vegetable smoothies preservation with natural antimicrobials for the assurance of safety and quality; Elsevier Science; LWT - Food Science and Technology; 154; 10-2021; 1-28
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/173673
dc.description.abstract
Current consumption trends indicate a clear increased interest in more natural, nutritious and healthier foods. Accordingly, natural fruits and vegetables (F&V) based beverages (juices, smoothies) companies showed great growth, since perceived as a practical way of ingesting the F&V nutrients and bioactives. However, when untreated, these products have a short shelf-life, mainly due to microbial spoilage. The combination of natural antimicrobials for their preservation constitutes an option in line with consumers’ requirements. This study aims to evaluate different combinations of natural antimicrobials, nisin, natamycin, green tea extract (GTE) and citric acid, to preserve the quality of a mixed F&V smoothie, extending their shelf-life and ensuring their safety. The results obtained suggest that a treatment with nisin 12.5 mg/kg natamycin 200 mg/kg and citric acid (until pH 3.5) could achieve a shelf-life extension of 14 d, a product with great nutritional and microbiological quality until 28 d of storage at 5 °C. Moreover, this treatment would allow controlling a 6 log CFU/mL Listeria monocytogenes contamination. Furthermore, if GTE (0.2%) is added to that combination, a product with fortified antioxidant properties (more than 10 times higher than control) is achieved, fulfilling the requirements of the most demanding natural products consumers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ANTIOXIDANTS
dc.subject
BEVERAGES
dc.subject
GREEN TEA
dc.subject
SHELF-LIFE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Fruit and vegetable smoothies preservation with natural antimicrobials for the assurance of safety and quality
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-21T23:58:44Z
dc.journal.volume
154
dc.journal.pagination
1-28
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Nieva, S. G.. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
dc.description.fil
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
dc.description.fil
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643821018168
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2021.112663
Archivos asociados