Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra
MetadataShow full item record
Intense light pulses (ILP) treatments have good prospects for becoming an alternative to traditional thermal methods for decontamination of food surfaces. The aim of this work was to evaluate which ranges of the light spectrum are responsible for bacterial inactivation and their effect on the quality
of fresh-cut avocado. Results show that the effectiveness of ILP treatment decreases when the ultraviolet (UV) spectral region is blocked (particularly UV-C). ILP treatments without UV-C light (305-1100nm) and an overall fluence of 10.68Jcm(-2) caused reductions of 2.47 and 1.35 log CFUg(-1) in the initial counts of inoculated Escherichia coli and Listeria innocua, respectively, in comparison with those treated using only VIS-NIR light (0.83 and 0.68 log CFUg(-1), respectively). Treatments applying light of a wavelength between 305 and 1100nm had a more pronounced impact on colour, texture and headspace gas composition than treatments that did not contain UV light (400-1100nm)
Is part ofInternational Journal of Food Science and Technology, 2014, vol. 49, num. 1, p. 128-136
Showing items related by title, author, creator and subject.
Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce Ramos-Villarroel, Ana; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2015-06-00)The application of pulsed light (PL) in combination with malic acid (MA) dips was evaluated regarding the inactivation of Listeria innocua or Escherichia coil inoculated on different fresh-cut products (avocado, watermelon ...
Modeling the Inactivation of Listeria innocua and Escherichia coli in fresh-cut tomato treated with pulsed light Valdivia Nájar, Carlos Guillermo; Martín Belloso, Olga; Giner, Joaquim; Soliva-Fortuny, Robert (Springer Science+Business Media, 2017-02)The effectiveness of pulsed light (PL) treatments to inhibit microorganisms on fresh-cut tomatoes (Lycopersicon esculentum Mill., cv. Daniela) was investigated. Tomato slices inoculated with Escherichia coli or Listeria ...
Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples Avalos Llano, Karina R.; Marsellés Fontanet, A. Robert; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2016-02)The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of ...