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dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorAnguera, Marina
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAbadias, Maribel
dc.date.accessioned2022-02-18T10:13:43Z
dc.date.available2022-02-18T10:13:43Z
dc.date.issued2022
dc.identifier.issn1438-2385
dc.identifier.urihttp://hdl.handle.net/10459.1/73033
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. 'Ministerio de Economia, Industria y Competitividad' was the financial support of the project AGL2016-78086-R and the CERCA Programme of the 'Generalitat de Catalunya' (Spain). I. Nicolau-Lapena is in receipt of a predoctoral grant awarded by the 'Ministerio de Economia, Industria y Competitividad' (grant number BES-2017-079779). Dr. I. Aguilo-Aguayo thanks the National Programme for the Promotion of Talent and Its Employability of the 'Ministerio de Economia, Industria y Competitividad' of the Spanish Government and the European Social Fund for her Postdoctoral Senior Grant `Ramon y Cajal' (RYC-2016-2019 949).ca_ES
dc.language.isoengca_ES
dc.publisherSpringerca_ES
dc.relationMINECO/PN2013-2016/AGL2016-78086-Rca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1007/s00217-021-03913-9ca_ES
dc.relation.ispartofEuropean Food Research and Technology, 2022, núm. 248, p.671–683ca_ES
dc.rightscc-by (c) Nicolau et al., 2022ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectAntioxidantca_ES
dc.subjectEpiphytic microbiotaca_ES
dc.subjectListeria innocuaca_ES
dc.subjectFresh fruitca_ES
dc.subjectQualityca_ES
dc.subjectUltrasoundca_ES
dc.subject.otherAntioxidantsca_ES
dc.subject.otherIntestins--Microbiologiaca_ES
dc.subject.otherFruita--Biotecnologiaca_ES
dc.subject.otherFruita --Qualitatca_ES
dc.titleExploring thermosonication as non‑chemical disinfection technology for strawberriesca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1007/s00217-021-03913-9


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cc-by (c) Nicolau et al., 2022
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