Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash

Alvarez, María VictoriaIcon ; Ponce, Alejandra GracielaIcon ; Moreira, Maria del RosarioIcon
Fecha de publicación: 11/2015
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Food Safety
ISSN: 0149-6085
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash. Practical Applications: The industry of fresh-cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.
Palabras clave: Fresh-Cut Vegetables , Pathogen Control , Native Microflora Control , Biopreservation
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 562.7Kb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/50758
DOI: http://dx.doi.org/10.1111/jfs.12206
URL: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12206
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 35; 4; 11-2015; 560-574
Compartir
Altmétricas
 
Estadísticas
Visualizaciones: 113
Descargas: 5

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Sound Cloud

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

Ministerio
https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES