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dc.contributor.author
Cassani, Lucía Victoria
dc.contributor.author
Tomadoni, Bárbara María
dc.contributor.author
Ponce, Alejandra Graciela
dc.contributor.author
Agüero, Maria Victoria
dc.contributor.author
Moreira, Maria del Rosario
dc.date.available
2018-12-07T20:19:34Z
dc.date.issued
2017-08
dc.identifier.citation
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Ponce, Alejandra Graciela; Agüero, Maria Victoria; Moreira, Maria del Rosario; Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers; Springer; Food and Bioprocess Technology; 10; 8; 8-2017; 1454-1465
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/66091
dc.description.abstract
In this work, a previously optimized preservation treatment (vanillin = 1.25 mg/mL; ultrasound = 7.5 min, 40 kHz, 180 W) was applied to strawberry juice enriched with inulin and oligofructose. The evolution of microbial, nutritional, and sensory parameters of treated juices was studied. It was confirmed that the inclusion of inulin and oligofructose had no negative implication regarding the quality of fresh juice. Furthermore, the prebiotic addition maintained sensory attributes of the product. The applied preservation treatment improved almost every quality attribute during storage, reducing microbial development, especially lactic acid bacteria and yeast and mold growth, which rapidly grew in untreated juices. Nutritional quality was also improved by the treatment as total polyphenol and total flavonoid content were increased and ascorbic acid content losses were reduced during storage, indicating higher antioxidant capacity. Overall, the evaluated sensory attributes of treated juices were deemed acceptable (>2.5). The addition of vanillin imparted pleasant flavor notes to the juice, compatible with the fruit product. Also, the performance of the treated juice was evaluated against postharvest contaminations with pathogens of interest in the food industry and of health concern (Escherichia coli O157:H7 and Listeria monocytogenes, evaluated through the surrogate Listeria innocua). The optimized treatment was able to reduce the counts of these microorganisms during storage reaching undetectable values after 7 days of storage. Thus, the combination of vanillin and ultrasound could be a feasible alternative to ensure safety and improve quality parameters of strawberry juice enriched with prebiotic fibers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Inulin And Oligofructose
dc.subject
Natural Antimicrobial
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Non-Thermal Processing
dc.subject
Strawberry Product
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-10-23T19:45:04Z
dc.journal.volume
10
dc.journal.number
8
dc.journal.pagination
1454-1465
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
dc.description.fil
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-017-1914-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-017-1914-3


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