Surface decontamination of spinach by intense pulsed light treatments: impact on quality attributes

dc.contributor.authorAgüero, M. Victoria
dc.contributor.authorJagus, Rosa J.
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2018-04-06T11:13:35Z
dc.date.available2018-08-02T22:17:41Z
dc.date.issued2016
dc.date.updated2018-04-06T11:13:36Z
dc.description.abstractIntense 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.sponsorshipThis 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.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2016.07.018
dc.identifier.idgrec024671
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10459.1/63067
dc.language.isoeng
dc.publisherElsevier
dc.relationinfo: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.relationinfo: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.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2016.07.018
dc.relation.ispartofPostharvest Biology and Technology, 2016, vol. 121, p. 118-125
dc.rightscc-by-nc-nd (c) Elsevier, 2016
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectIntense pulsed light
dc.subjectSpinach
dc.subjectMicrobial stability
dc.subjectAntioxidant capacity
dc.titleSurface decontamination of spinach by intense pulsed light treatments: impact on quality attributes
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
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