Surface decontamination of spinach by intense pulsed light treatments: impact on quality attributes
MetadataShow full item record
Intense pulsed light (IPL) treatments constitute an emerging non-thermal technology proposed to decontaminate food surfaces. In this study, the bactericidal effect of IPL against Listeria innocua and Escherichia coli inoculated on spinach leaves was evaluated and mathematically modeled. Also, the impact
of IPL treatments (20 and 40 kJ m−2) on headspace gas composition, microbial quality, antioxidant properties and color of spinach was assessed immediately after treatment and during refrigerated storage. IPL treatments were effective for reducing the naturally-occurring microbial load on the raw material by 0.4-2.2 Log CFU g−1, depending on the applied fluence. IPL treatments also reduced the growth rates of microbial populations through storage. Changes in the package headspace composition were significantly affected by IPL treatments. In-package production of CO2 increased at a higher rate than for untreated spinach leaves, while O2 concentrations decreased. Total polyphenolic content and antioxidant capacity of spinach exhibited significant increases in the range of 5-10% and 32-34% for the samples treated with 20 or 40 kJ m−2, respectively. Despite these initial increases, treated spinach leaves presented an accelerated decrease in these quality indicators during refrigerated storage. At the end of storage, IPL-treated samples presented a slightly lower phytochemical quality but significant better microbial quality than control samples.
Is part ofPostharvest Biology and Technology, 2016, vol. 121, p. 118-125
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
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 ...
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Elsevier, 2018)Pulsed electric field (PEF) may be used to elicit the accumulation of carotenoids in plant tissues. The stress-adaptive response to PEF is dependent on the treatments conditions and could lead to undesirable effects on the ...
Avalos Llano, Karina R.; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2018)Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed ...