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dc.contributor.author
Ferriccioni, Natalia
dc.contributor.author
Mateucci, Ricardo Rafael
dc.contributor.author
Zangrando, Agustina
dc.contributor.author
Santana, Susana Noemi
dc.contributor.author
Campos, Carmen Adriana
dc.date.available
2021-11-25T05:43:58Z
dc.date.issued
2019-10
dc.identifier.citation
Ferriccioni, Natalia; Mateucci, Ricardo Rafael; Zangrando, Agustina; Santana, Susana Noemi; Campos, Carmen Adriana; Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard; Sage Publications Ltd; Food Science and Technology International; 25; 7; 10-2019; 579-587
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/147374
dc.description.abstract
The objective of this work was to evaluate the effects of different decontamination treatments on the quality of dehydrated thyme, coriander, and mustard. Treatments applied were: (i) ultraviolet radiation treatment irradiation; (ii) steam, (iii) steam–ultraviolet radiation treatment; (iv) humidification–ultraviolet radiation treatment, and (v) steam–humidification–ultraviolet radiation treatment. Their effectiveness to control indigenous aerobic mesophiles and yeasts and molds population was assessed by plate count. The effect of proposed treatments on total polyphenol contents and antioxidant activity was also evaluated. Furthermore, the effect of treatments on spices performance to prevent canola oil oxidation was also analyzed. The use of steam– ultraviolet radiation treatment in aqueous medium was the most effective for decontamination, reducing the aerobic mesophiles and yeasts and molds counts between 1.0 and 2.2 log CFU/g dry spice. This treatment decreased significantly the polyphenol content and the antioxidant capacity of the three spices analyzed. However, in the case of mustard, the residual antioxidant compounds were able to control canola oil oxidation more efficiently than butylated hydroxytoluene. Results suggest that the use of steam–ultraviolet radiation treatment in aqueous medium can be useful in food preservation processes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications Ltd
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
HERBS AND SPICES
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NATURAL ANTIOXIDANTS
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OILS
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OXIDATION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-25T17:58:13Z
dc.journal.volume
25
dc.journal.number
7
dc.journal.pagination
579-587
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Ferriccioni, Natalia. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina
dc.description.fil
Fil: Mateucci, Ricardo Rafael. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina
dc.description.fil
Fil: Zangrando, Agustina. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina
dc.description.fil
Fil: Santana, Susana Noemi. Universidad Tecnológica Nacional. Facultad Regional Buenos Aires; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
dc.journal.title
Food Science and Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013219850667
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013219850667