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dc.contributor.author
Tomadoni, Bárbara María
dc.contributor.author
Cassani, Lucía Victoria
dc.contributor.author
Ponce, Alejandra Graciela
dc.contributor.author
Moreira, Maria del Rosario
dc.contributor.author
Agüero, M. V.
dc.date.available
2018-03-15T21:27:48Z
dc.date.issued
2016-10
dc.identifier.citation
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Agüero, M. V.; Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 475-484
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/39054
dc.description.abstract
Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of strawberry juice was determined using response surface methodology. Samples were stored at 5 °C for 14 days. The optimal conditions to simultaneously minimize native microflora, maximize nutritional parameters and minimize the impact on sensory quality resulted in: 7.5 min of ultrasound treatment, pomegranate extract concentration of 360 μg/mL and vanillin concentration of 0.925 mg/mL. A new batch of strawberry juice was treated at these optimal conditions and stored for validation of the optimization and to evaluate the performance of the optimum treatment on quality parameters throughout storage. Furthermore, a second batch of juice was inoculated with Escherichia coli O157:H7 and processed at optimal conditions to evaluate the effectiveness of the treatment on the pathogen survival. The native microflora of the juice, as well as inoculated pathogen, decreased significantly using the proposed hurdle technologies, with no impact on sensory parameters. Ascorbic acid retention was slightly decreased by the optimum treatment; however, DPPH and polyphenolic compounds were significantly higher than those in untreated sample. Overall, a combination of ultrasound, vanillin and pomegranate extract showed interesting potential to enhance quality and safety of strawberry juice, extending the shelf-life of the product.
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-nc-nd/2.5/ar/
dc.subject
Biopreservatives
dc.subject
Hurdle Technology
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Simultaneous Optimization
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Unpasteurized Juice
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-15T14:10:20Z
dc.journal.volume
72
dc.journal.pagination
475-484
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
dc.description.fil
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
dc.description.fil
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
dc.description.fil
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
dc.description.fil
Fil: Agüero, M. V.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816302821
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2016.05.024
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