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dc.contributor.authorCollazo Cordero, Cyrelys
dc.contributor.authorLafarga, Tomás
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorMarín Sáez, Jesús
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorViñas Almenar, Inmaculada
dc.date.accessioned2018-11-06T09:01:49Z
dc.date.available2019-05-29T22:11:26Z
dc.date.issued2018
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/65030
dc.description.abstractThe effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several WUV doses (0.3–1.8 kJ m−2) were tested alone or combined with peroxyacetic acid (PAA). Results showed that 0.5 kJ m−2 was sufficient to reduce natural total aerobic mesophilic microorganisms by 2 log10 in conventional broccoli without negative consequences on the physical quality. However, in order to achieve the same effect on organic broccoli, a combined application of at least 0.3 kJ m−2 and 50 mg L−1 PAA was required. Total antioxidant capacity (TAC) was enhanced by 42, 90 and 81% in conventional broccoli 24 h after treatment with 0.3, 0.5 and 1.8 kJ m−2, respectively, compared to water-control. A similar trend was observed in organic broccoli, although the increase in TAC (by 22%) compared to the water-control was only significant when a dose of 1.8 kJ m−2 was used. Similarly, 0.5 kJ m−2 enhanced the sulforaphane content in conventional broccoli by 1.5 and 4-fold compared to water and chlorine-controls, respectively. WUV is a promising alternative technology to improve the microbiological and nutritional quality of fresh-cut broccoli.ca_ES
dc.description.sponsorshipThis work has been supported by the CERCA Programme/Generalitat de Catalunya and by the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement/ Generalitat de Catalunya (grant FI-DGR-2015-0004); by the Spanish Ministry of Economy, Industry, and Competitiveness (grant FJCI-2016-29541); and the European Social Fund (grant RYC-2016-19949). Thanks are also given to Ariadna Bademunt and Ismael Povedano for their technical assistance.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.foodcont.2018.05.046ca_ES
dc.relation.ispartofFood Control, 2018, vol. 93, p. 92-100ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2018ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSanitation technologiesca_ES
dc.subjectFresh-cut vegetablesca_ES
dc.subjectNutritional propertiesca_ES
dc.subjectGlucosinolatesca_ES
dc.subjectMinimally processed vegetablesca_ES
dc.titleDecontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acidca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec027950
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2018.05.046


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cc-by-nc-nd (c) Elsevier, 2018
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