Surface decontamination of spinach by intense pulsed light treatments: impact on quality attributes
dc.contributor.author | Agüero, M. Victoria | |
dc.contributor.author | Jagus, Rosa J. | |
dc.contributor.author | Martín Belloso, Olga | |
dc.contributor.author | Soliva-Fortuny, Robert | |
dc.date.accessioned | 2018-04-06T11:13:35Z | |
dc.date.available | 2018-08-02T22:17:41Z | |
dc.date.issued | 2016 | |
dc.date.updated | 2018-04-06T11:13:36Z | |
dc.description.abstract | Intense pulsed light (IPL) treatments constitute an emerging non-thermal technology proposed to decontaminate food surfaces. In this study, the bactericidal effect of IPL against Listeria innocua and Escherichia coli inoculated on spinach leaves was evaluated and mathematically modeled. Also, the impact of IPL treatments (20 and 40 kJ m−2) on headspace gas composition, microbial quality, antioxidant properties and color of spinach was assessed immediately after treatment and during refrigerated storage. IPL treatments were effective for reducing the naturally-occurring microbial load on the raw material by 0.4-2.2 Log CFU g−1, depending on the applied fluence. IPL treatments also reduced the growth rates of microbial populations through storage. Changes in the package headspace composition were significantly affected by IPL treatments. In-package production of CO2 increased at a higher rate than for untreated spinach leaves, while O2 concentrations decreased. Total polyphenolic content and antioxidant capacity of spinach exhibited significant increases in the range of 5-10% and 32-34% for the samples treated with 20 or 40 kJ m−2, respectively. Despite these initial increases, treated spinach leaves presented an accelerated decrease in these quality indicators during refrigerated storage. At the end of storage, IPL-treated samples presented a slightly lower phytochemical quality but significant better microbial quality than control samples. | |
dc.description.sponsorship | This work was carried out during a stay of M. V. Agüero and R. J. Jagus in the Group of New Technologies, Department of Food Technology, University of Lleida supported by PROMAI program between University of Buenos Aires and University of Lleida. Authors acknowledge the financial support given by the Generalitat de Catalunya (project 2014 SGR 1000), the Spanish Ministry of Economy and Competitiveness (projects AGL-2010-21572 and AGL-2013-44851-R), CONICET and ANPCYT. | |
dc.format.mimetype | application/pdf | |
dc.identifier.doi | https://doi.org/10.1016/j.postharvbio.2016.07.018 | |
dc.identifier.idgrec | 024671 | |
dc.identifier.issn | 0925-5214 | |
dc.identifier.uri | http://hdl.handle.net/10459.1/63067 | |
dc.language.iso | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/grantAgreement/MICINN//AGL2010-21572/ES/APLICACION DE TECNOLOGIAS INNOVADORAS DE DESCONTAMINACION PARA LA MEJORA DE LA CALIDAD DE ALIMENTOS DE CUARTA GAMA/ | |
dc.relation | info:eu-repo/grantAgreement/MINECO//AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALES DE ALTO VALOR FUNCIONAL MEDIANTE LA APLICACION DE TECNOLOGIAS NO-TERMICAS/ | |
dc.relation.isformatof | Versió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2016.07.018 | |
dc.relation.ispartof | Postharvest Biology and Technology, 2016, vol. 121, p. 118-125 | |
dc.rights | cc-by-nc-nd (c) Elsevier, 2016 | |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject | Intense pulsed light | |
dc.subject | Spinach | |
dc.subject | Microbial stability | |
dc.subject | Antioxidant capacity | |
dc.title | Surface decontamination of spinach by intense pulsed light treatments: impact on quality attributes | |
dc.type | info:eu-repo/semantics/article | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | |