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dc.contributor.author
Alvarez, María Victoria
dc.contributor.author
Ponce, Alejandra Graciela
dc.contributor.author
Moreira, Maria del Rosario
dc.date.available
2018-06-29T18:38:23Z
dc.date.issued
2015-11
dc.identifier.citation
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
dc.identifier.issn
0149-6085
dc.identifier.uri
http://hdl.handle.net/11336/50758
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fresh-Cut Vegetables
dc.subject
Pathogen Control
dc.subject
Native Microflora Control
dc.subject
Biopreservation
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-29T13:12:29Z
dc.journal.volume
35
dc.journal.number
4
dc.journal.pagination
560-574
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en 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 Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
dc.journal.title
Journal of Food Safety
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfs.12206
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12206


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