Exploring thermosonication as non‑chemical disinfection technology for strawberries

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2022Author
Nicolau Lapeña, Iolanda
Anguera, Marina
Abadias, Maribel
Suggested citation
Nicolau Lapeña, Iolanda;
Aguiló-Aguayo, Ingrid;
Anguera, Marina;
Viñas Almenar, Inmaculada;
Abadias, Maribel;
.
(2022)
.
Exploring thermosonication as non‑chemical disinfection technology for strawberries.
European Food Research and Technology, 2022, núm. 248, p.671–683.
https://doi.org/10.1007/s00217-021-03913-9.
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The scope of this work was to study the efcacy of the combination of sonication at 35 or 130 kHz with three temperature
treatments: 20, 50 and 55 ºC, on the population of artifcially inoculated Listeria innocua in strawberries, and on their overall
quality. Prior in vitro results showed that temperature was the main factor in decreasing L. innocua population: a maximum
of 3.8 log reductions was obtained with sonication at 130 kHz and 55 ºC for 15 min Treatments combining—or not—sonication at 130 kHz with mild temperatures (50 and 55 ºC) for 5 or 10 min were able to decrease about 3 log units of artifcially
inoculated L. innocua in strawberries and about 2 log units of total aerobic mesophilic and yeasts and molds populations
naturally occurring in strawberries. Thermosonication treatments did not exert a detrimental impact on fruit quality, except
for those at the higher temperatures and times, which caused a change in color to more purplish and a little softening of the
strawberries, which were proposed to be assessed for further processing other than fresh commercialization. Overall, the
impact of sonication in fresh strawberries needs to be further investigated to fnd the adequate conditions to enhance the
efects of temperature itself.
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European Food Research and Technology, 2022, núm. 248, p.671–683European research projects
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