Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
MetadataShow full item record
The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected to PL (20 pulses at fluence of 0.4 J·cm−2/pulse), ALC (2 %) or MA (2 %) treatments. Moreover, different combinations of PL, ALC and MA were assayed to evaluate possible synergisms among treatments. Microbial stability and quality parameters (colour, pH, soluble solids and firmness) of fresh-cut mango were examined throughout 14 days of storage at 4 °C. Results show that MA-PL and PL-ALC-MA treatments additively reduced L. innocua counts by 4.5 and 3.9 logs, respectively. Microbial population in fresh-cut mango remained below 6 log CFU/g over 14 days. Differences between firmness values of untreated and treated fresh-cut mangoes were evident throughout storage. Namely, firmness of alginate-coated slices sharply increased and progressively decreased over storage. Colour parameters and total soluble solids content decreased in all treated mango slices throughout 14 days, while pH was kept similar to that of the fresh tissue. An optimal combination of different treatments enables to ensure safety of fresh-cut mango with minimal quality deterioration throughout storage.
Is part ofFood Control, 2016, vol. 66, p. 190-197
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach Moreira, María R.; Álvarez, M. V.; Martín Belloso, Olga; Soliva-Fortuny, Robert (Wiley, 2017)BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs ...
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings Moreira, María R.; Tomadoni, Bárbara; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2015-12)Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes ...
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, 2015-06-01)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 ...