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This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase,
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dc.contributor.author | Fernandez, María Verónica | |
dc.contributor.author | Denoya, Gabriela Inés | |
dc.contributor.author | Agüero, Maria Victoria | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Jagus, Rosa Juana | |
dc.date.accessioned | 2020-04-03T12:01:34Z | |
dc.date.available | 2020-04-03T12:01:34Z | |
dc.date.issued | 2019-10-31 | |
dc.identifier.issn | 1745-4549 (Online) | |
dc.identifier.other | https://doi.org/10.1111/jfpp.14326 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/7032 | |
dc.identifier.uri | https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326 | |
dc.description.abstract | This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase, and pectin methylesterase initial activities (16.7%, 29.6%, and 70.7%, respectively), maintaining significant lower values than control during storage. In addition, smoothie's soluble solids and pH were neither modified with treatment nor storage time, while greater retention of color and nutritional indicators was noted on treated samples during storage. Moreover, HPP allowed controlling 6 log CFU/g surrogate counts, maintaining them below DL during storage. Hence, optimized HPP treatment is effective to improve the quality stability of the product besides ensuring their safety when contamination occurs. | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.publisher | Institute of Food Science & Technology | eng |
dc.rights | info:eu-repo/semantics/restrictedAccess | eng |
dc.source | Journal of food processing and preservation 44 (2) : e14326. (February 2020) | es_AR |
dc.subject | Vegetables | eng |
dc.subject | Hortalizas | es_AR |
dc.subject | Preservation | eng |
dc.subject | Preservación | es_AR |
dc.subject.other | Vegetable Smoothie | es_AR |
dc.subject.other | Batido de Verduras | es_AR |
dc.subject.other | High-pressure Processing | eng |
dc.subject.other | Procesamiento a Alta Presión | es_AR |
dc.subject.other | Quality Preservation | es_AR |
dc.subject.other | Preservación de la Calidad | es_AR |
dc.subject.other | Safety Ensurement | es_AR |
dc.subject.other | Garantía de Seguridad | es_AR |
dc.title | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.description.fil | Fil: Fernandez, María Verónica. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro de Investigación de Agroindustria (CIA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Agüero, María Victoria. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA).Centro de Investigación de Agroindustria (CIA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón (UM); Argentina. | es_AR |
dc.description.fil | Fil: Jagus, Rosa Juana. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. | es_AR |
dc.subtype | cientifico |
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