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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, [ver mas...]
dc.contributor.authorFernandez, María Verónica
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorAgüero, Maria Victoria
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorJagus, Rosa Juana
dc.date.accessioned2020-04-03T12:01:34Z
dc.date.available2020-04-03T12:01:34Z
dc.date.issued2019-10-31
dc.identifier.issn1745-4549 (Online)
dc.identifier.otherhttps://doi.org/10.1111/jfpp.14326
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7032
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326
dc.description.abstractThis 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.formatapplication/pdfeng
dc.language.isoeng
dc.publisherInstitute of Food Science & Technologyeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceJournal of food processing and preservation 44 (2) : e14326. (February 2020)es_AR
dc.subjectVegetableseng
dc.subjectHortalizases_AR
dc.subjectPreservationeng
dc.subjectPreservaciónes_AR
dc.subject.otherVegetable Smoothiees_AR
dc.subject.otherBatido de Verdurases_AR
dc.subject.otherHigh-pressure Processingeng
dc.subject.otherProcesamiento a Alta Presiónes_AR
dc.subject.otherQuality Preservationes_AR
dc.subject.otherPreservación de la Calidades_AR
dc.subject.otherSafety Ensurementes_AR
dc.subject.otherGarantía de Seguridades_AR
dc.titleQuality preservation and safety ensurement of a vegetable smoothie by high-pressure processingeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: 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.filFil: 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.filFil: 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.filFil: 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.filFil: 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.subtypecientifico


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