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dc.contributor.author
Fernandez, María Verónica
dc.contributor.author
Jagus, Rosa Juana
dc.contributor.author
Agüero, Maria Victoria
dc.date.available
2019-11-26T18:57:24Z
dc.date.issued
2018-12
dc.identifier.citation
Fernandez, María Verónica; Jagus, Rosa Juana; Agüero, Maria Victoria; Application of a combined treatment using natural antimicrobials and modified atmosphere packaging to enhance safety, quality, and shelf-life of fresh-cut beet leaves; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 38; 6; 12-2018; 1-10
dc.identifier.issn
0149-6085
dc.identifier.uri
http://hdl.handle.net/11336/90545
dc.description.abstract
Fresh-cut horticultural products have a very limited shelf-life and have been associated with several foodborne illnesses. In previous studies, natural antimicrobials green tea (GTE) and nisin have shown great effect on microbial control, while modified atmosphere packaging (MAP) with modified initial atmosphere (MIA) was great for nutritional preservation. The aim of this study was to select an adequate combination of those treatments to enhance safety, quality, and shelf-life of fresh-cut beet leaves. Results shows synergistic behavior with the combination of 2.5% GTE, 500 UI/g nisin and MAP with MIA for native microbiota, Listeria, and Escherichia coli control. During refrigerated storage, combined treatment showed a significant reduction in microbial counts and generate a “fortification” increasing greatly its total polyphenols content and antioxidant capacity. While control samples presented a shelf-life of less than 7 days, an adequate combination of technologies improved greatly the overall quality and prolonged shelf-life to at least 14 days. Practical applications: In the context of a growing demand for healthy, nutritious, minimally processed, free of additives, and environmentally friendly products, this study proposes the use of the modified atmospheres packaging technology in combination with the application of natural antimicrobials to improve overall quality and enhance safety of minimally processed vegetable products. The combination of these two technologies for the preservation of minimally processed beet leaves has proven to be an alternative that not only allows microbiological control of the product, but also causes a significant improvement in nutritional and sensory quality. The results presented in this study have a clear practical application in the minimally processed vegetable industries. Indeed, developments as the one presented in this research are needed by the industry to reach the demanding requirements of consumers as well as the new regulatory requirements and to increase the added value of this kind of products.
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
LISTERIA
dc.subject
E. COLI
dc.subject
HURDLE TECHNOLOGY
dc.subject
MINIMALLY PROCESSED
dc.subject
SHELF-LIFE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Application of a combined treatment using natural antimicrobials and modified atmosphere packaging to enhance safety, quality, and shelf-life of fresh-cut beet leaves
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-22T14:58:16Z
dc.journal.volume
38
dc.journal.number
6
dc.journal.pagination
1-10
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Fernandez, María Verónica. 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: Jagus, Rosa Juana. 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: 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.journal.title
Journal of Food Safety
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12556
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/jfs.12556