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dc.contributor.author
Tomadoni, Bárbara María
dc.contributor.author
Viacava, Gabriela Elena
dc.contributor.author
Cassani, Lucía Victoria
dc.contributor.author
Moreira, Maria del Rosario
dc.contributor.author
Ponce, Alejandra Graciela
dc.date.available
2019-04-17T17:44:11Z
dc.date.issued
2016-01
dc.identifier.citation
Tomadoni, Bárbara María; Viacava, Gabriela Elena; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Novel biopreservatives to enhance the safety and quality of strawberry juice; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 1; 1-2016; 281-292
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/74590
dc.description.abstract
Abstract Pomegranate extract, vanillin and geraniol werestudied as natural antimicrobials on strawberry juice.Strawberry juice was treated with each agent at two concentrations:pomegranate extract at 180 and 360 μg/mL; vanillinat 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. Afterbeing treated, juices were stored at 5 °C and microbiological,physicochemical and sensory studies were carried out. Also, asecond batch of juice was inoculated with Escherichia coliO157:H7 (105 CFU/mL) before being treated, to safety study.Geraniol and vanillin, at both concentrations tested, werehighly effective in reducing the native microflora on strawberryjuice (more than 3 log cycles), extending the microbiologicalshelf-life of the product. Moreover, both antimicrobialsimproved the product safety by reducing inoculated E. coliO157:H7. Furthermore, vanillin showed a significant increasein polyphenol content compared to untreated juice. On theother hand, pomegranate extract applied at the highest concentrationshowed important reductions on mesophilic andpsychrophilic bacteria, but no effect on yeast and molds andinoculated E. coli. Even though vanillin and geraniol incorporationon strawberry juice had a negative effect on its sensoryquality, pomegranate extract had no impact on the sensoryattributes evaluated. Combinations of the biopreservativescould be studied in order to decrease the concentration of theantimicrobials, reducing the effects on strawberry juice sensorycharacteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antioxidant Capacity
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Escherichia Coli O157:H7
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Geraniol
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Native Microflora
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Pomegranate Extract
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Vanillin
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Novel biopreservatives to enhance the safety and quality of 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
2019-03-06T14:49:54Z
dc.identifier.eissn
0975-8402
dc.journal.volume
53
dc.journal.number
1
dc.journal.pagination
281-292
dc.journal.pais
India
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: Viacava, Gabriela Elena. 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: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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. Departamento de Ingeniería Química; 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. Departamento de Ingeniería Química; Argentina
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-015-2068-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s13197-015-2068-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711485/


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