Browsing Articles publicats (Tecnologia dels Aliments) by Author "Nicolau Lapeña, Iolanda"
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau Lapeña, Iolanda; Colás Medà, Pilar; Alegre Vilas, Isabel; Aguiló-Aguayo, Ingrid; Muranyi, Peter; Viñas Almenar, Inmaculada (Elsevier, 2021)Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its ... -
Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves
Collazo Cordero, Cyrelys; Noguera, Violeta; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada (Elsevier, 2019)The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for theinactivation and inhibition ofL. monocytogenesandS. entericain ready-to-eat'Iceberg lettuce'and baby spinachleaves, ... -
Bacterial Spore inactivation in orange juice and orange peel by ultraviolet-C light
Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada; Neggazi, Isma; Alegre Vilas, Isabel (2021-04-15)Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus ... -
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Nicolau Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Kramer, Bernd; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Muranyi, Peter (Elsevier, 2021)Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) and sodium ... -
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau Lapeña, Iolanda; Bobo, Gloria; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid (Wiley, 2021)Abstract. Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound ... -
Control de patógenos de transmisión alimentaria en fresas congeladas y listas para el consumo
Viñas Almenar, Inmaculada; Valero, A.; Gimeno Añó, Vicente; López Fructuoso, Mª Luisa; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Alegre Vilas, Isabel; Colás Medà, Pilar; Bobo, Gloria; Lafarga, Tomás; Posada, G. D.; Vallesquino, P.; Cejudo, M.; Ortiz Solà, Jordi; Nicolau Lapeña, Iolanda; Pérez-Lavalle, L. (SPE3 s.l., 2020-03-11)Estrategias de mitigación de los problemas asociados a la presencia de patógenos de transmisión alimentaria para la mejora de la calidad e inocuidad en la obtención de fresas congeladas y listas para el consumo. -
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
Ortiz Solà, Jordi; Valero, A.; Abadias, Maribel; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada (John Wiley and Sons Ltd, 2022)The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g−1), Listeria monocytogenes (50 μL; 109 CFU g−1), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious ... -
Exploring thermosonication as non‑chemical disinfection technology for strawberries
Nicolau Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Anguera, Marina; Viñas Almenar, Inmaculada; Abadias, Maribel (Springer, 2022)The scope of this work was to study the efcacy of the combination of sonication at 35 or 130 kHz with three temperature treatments: 20, 50 and 55 ºC, on the population of artifcially inoculated Listeria innocua in ... -
Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices
Nicolau Lapeña, Iolanda; Colás Medà, Pilar; Viñas Almenar, Inmaculada; Alegre Vilas, Isabel (Elsevier, 2022)Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern – particularly in apple juice – is the related outbreaks caused by food-borne pathogens. One ... -
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid
Ortiz Solà, Jordi; Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Alegre Vilas, Isabel; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada (Elsevier, 2022-01-10)Fresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world ... -
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas Almenar, Inmaculada (Elsevier, 2019-05-15)The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection ... -
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
Nicolau Lapeña, Iolanda; Lafarga, Tomás; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer Nature, 2019-08-12)Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a ... -
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Bobo, Gloria; Lafarga, Tomás; Ribas‐Agustí, Albert; Aguiló-Aguayo, Ingrid (Elsevier, 2020)Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer ...