Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds
Raybaudi Massilia, Rosa M.
Mosqueda Melgar, Jonathan
Sobrino López, Ángel
MetadataShow full item record
Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid (MA) and quality stabilizing compounds (N-acetyl-L-cysteine, glutathione and calcium lactate; CGLW) were investigated. Trays of treated fresh-cut pears were wrap sealed with a thick polypropylene film (64 mu m) semipermeable to water vapor, O(2) and CO(2), and stored at 5C for 30 days. Changes in headspace gas, firmness and color of the fresh-cut pears were also determined. Large reductions of L. monocytogenes (6.57 log(10) cfu/g), S. enteritidis (6.60 log(10) cfu/g) and E. coli O157:H7 (2.62 log(10) cfu/g) just after processing were achieved in those fresh-cut pears dipped in CGLW + MA. Microbiological shelf life of pear pieces dipped in CGLW + MA was extended by more than 21 days in comparison with those cut pears immersed in water used as control sample. Lower consumption of O(2) and production of CO(2), ethylene and ethanol of fresh-cut pears dipped in CGLW + MA were also observed. In addition, the color and firmness of pear pieces in CGLW + MA were maintained by more than 21 days in comparison with control samples. In conclusion, the combination of MA with quality stabilizing compounds can be a good alternative for assuring the safety and quality of fresh-cut pears. PRACTICAL APPLICATIONS The use of natural substances generally recognized as safe (GRAS) such as malic acid and N-acetyl-L-cysteine, glutathione and calcium lactate as antimicrobials and quality stabilizing compounds, respectively, can result suitable to fresh-cut products industry, since they can assure the safety and quality of those products, while improving their sensory attributes and maintaining the fresh-like and healthy properties of these products greatly demanded by the consumers
Is part ofJournal of Food Quality, 2009, vol. 32, num. 5, p. 539-565
European research projects
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 ...
Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures Martín Belloso, Olga; Soliva-Fortuny, Robert; Odriozola Serrano, Isabel (Wiley, 2008)BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures ...